Sheet Pan Shake and Bake Pork Chops

Serves: 4

A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!

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4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1/4 cup milk
1 1/2 cup panko
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon smoked paprika
1/4 cup vegetable oil
1 pound brussels sprouts, halved
1 gala apple, cut into 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon dried rosemary
1/4 teaspoon dried sage
kosher salt and freshly ground black pepper, to taste


Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.

Season pork chops with salt and pepper, to taste.

In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.

Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.

Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.

Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.

Serve immediately.


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