Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus is a simple meal that comes together on one baking sheet and is packed with flavor.
A simple mixture of parmesan cheese and seasoned panko breadcrumbs gets packed on top of thick-cut pork chops forming a cheesy, crispy crust when baked. That same parmesan mixture gets sprinkled over chopped baby red potatoes and asparagus spears. It all gets baked on one sheet pan or baking sheet for fast, easy clean up.
What to serve with this easy Meal:
Watch the step by step recipe video for Sheet Pan Baked Parmesan Pork Chops Potatoes and Asparagus below.
Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus recipe
Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus is a simple meal that comes together on one baking sheet and is packed with flavor.
Servings: 4 servings
Calories: 449kcal
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Ingredients
- 1 lb. baby red potatoes cut into 1x1 inch chunks halved or quartered depending on their initial size
- 3 tbsp. olive oil divided
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 4 1/2 inch thick boneless pork chops (1 pound total weight)*
- 1 lb. asparagus spears not too thick
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
- Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
- In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
- Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
- Trim the tough woody ends off of the asparagus spears (I typically take off 1 to 1 1/2 inches).
- Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
- Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.
Notes
Do NOT try to use thin pork chops in this recipe. Thin pork chops will be dry. Four pork chops should weigh around 1 pound.
Nutrition
Serving: 1portion = 1 pork chop & 1/4 of the veggies | Calories: 449kcal | Carbohydrates: 35g | Protein: 28.5g | Fat: 23g | Saturated Fat: 6.8g | Sodium: 551.5mg | Fiber: 4.3g | Sugar: 3.7g
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Vonceil says
I’ve made this pork dish and sheppard’s pie; both a HUGE hit. Highly recommend and easy!!
Gail Plaskiewicz says
These sound so yummy but I hate asparagus. Could I use green beans & cook it the same time? I can’t wait to try this!
Allison says
I think I’m going to make this tonight with broccoli since that’s all I have right now. I think it should be suited for similar cooking as asparagus (but maybe only 15 minutes instead of 20 in the oven).
Karen C says
This came out spectacular. I substituted green beans as I had them fresh in the yard. I did not change anything else except I increased the temp to 375 at the very end as I was concerned about the veggies not being completely cooked at 350. I really liked the results and was even more satisfied that I had very little cleanup to do as I lined my baking sheet with heavy foil before following the recipe as written – including the nonstick spray on the foil. I will be making this again and again. The chops were so tender which was my biggest concern.
Jeffrey Kallam says
Really easy to make, I made this for a “comfort food” party so I doubled the entire recipe and it came out great. I also was running late so I used the speed bake option on my stove and reduced the time by 30%, only needing to bake it for only 38 minutes and it was great. Got compliments on it at the party, as it was very moist.
Catlyn J Casto says
Has anyone used a different kind of cheese? Out of parmesan. I was thinking mozzerla instead
Dilyn says
Super simple and delicious!
Kathy says
The potatoes were still hard as rocks even after I removed the pork chops and added the asparagus.
I finally microwaved them.
Lindsie says
I boil my potatoes for about 10 minutes prior to baking them.
RNinTexas says
I have made it with white potatoes and sweet potatoes. I cube them the size of a quarter and bith work beautifully. Are you cutting your potatoes small?
Amanda says
If I change the asparagus for broccoli would there be any changes to the cook time?
Tara says
Delicious and although I was worried about the parmesan as it was not our typical pork chops, it was a hit with everyone. I think they were happy for a change. And the clean up was SO easy! It will become a regular at our house for sure.
Susie says
The taste was good but the pork chops turned out soggy. Not crispy like the picture at all.
Deb says
Potatoes took more time, but the meal was delicious. Nice serving one dish meals. Liked by all.
M Maxwell says
Cook time way too long. I would recommend to pre-soften potatoes in micro or boil, then put on the pan. Raise the temp to 375 and reduce the overall cooking time to 25 minutes all ingredients. You could add the cheese/parm mixture to the veggies toward the end as in the recipe.
Jacky says
Ah yes great tip. Followed the recipe: pork chops are overcooked and very dry 🙁
MWCook says
Found you from Julia Pacheco youtube video credits. Happy to add this sheet pan meal to our (so tired of cooking at home) easy-dinners list. Thank You.