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.
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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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 servings
Calories: 449kcal
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.
Video
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
Charles TH says
Interesting, I am always on the lookout for way to do pork.
Karen says
I made this tonite it was really good I used baby carrots instead of asparagus great having it in one pan
Tawney says
Did you put the breadcrumb mixture on the whole pork chop (like coating the whole thing) or just the top side?
Emily says
I making this for dinner tonight. I was wondering the same thing. I just did the top. Hope it turns out good.
Meka says
I tried it both ways – coating both sides and just the top. The ones that I coated on both sides was kind of soggy on the bottom. The ones where I just coated the top side were the better of the two .
Rose G. says
I did just the top part, and I’m making this right now, hopefully it turns out yummy.
PurpleChef0503 says
This is one of the family’s favorite meals and they always want it every week (I make them wait once a month though). It’s is so good! I had to double the recipe by putting only potatoes and pork on one pan and the asparagus on a desperate tray. It’s the only way the kids will eat asparagus! Lol ?
Angela Guzman says
Thanks so much for your comment. Helped me make the decision for what’s to dinner at my house. Did you abide by the cooking temps and time? Or did you add the veggies towards the end of the cooking time? Thanks again!
Sabrina says
nice to have it all on one sheet, I know this is a popular cooking trend, but haven’t seen such a complete meal on one pan, mostly just main dish-side dish combinations, so thank you for this!
Sara says
I would maybe turn up the heat if cooked again. After 45 minutes the pork is still not completely done.
Anne Hernandez says
This is in the oven right now. I didn’t have any potatoes on hand so it won’t be an official Pintesting blog post but it will likely show up on Instagram. 🙂
Sherry says
Tried it last night only used a little more salt/pepper and I didn’t have asparagus but had fresh green beans and added some parsnips to the potatoes too. Yum-O! I will be making this again!
Steven says
Was very good! I added some applesauce as a side dip for the pork…. for those of you who do not like dry, this will take care of that. I made mixed carrots & Broccoli/cauliflower to replace the asparagus!
Leslie Rios says
I made this, but tweaked recipe a bit. Upped oven temp to 375 degrees, and baked an hour total. My husband and I both love this revipe.
Shonna says
We loved this recipe!!!! I will be making this again!!!! So very very good😊Thank you for sharing🙏
Shonna says
P. S. Also added broccoli 🥦 So yummy 😋
Viviane says
me too!
Virginia says
When did you add the broccoli? Same time as asparagus?
Shannon says
What is the total cook time on this? You have 45 minutes but then say to only cook the Pork for 25 minutes and the asparagus for 20. Makes no sense
Jamie says
You are back ng only the potatoes and pork chops first for 25 minutes then once that’s done add the asparagus and bake an additional 20 minutes.
Becky says
You cook the potatoes & pork first for 25 mins then add the asparagus an cook another 20 mins
Pam says
This was my first “sheet pan dinner” and was excellent! – I was able to enjoy my company and have an easy prep and clean up. I made sure I got thicker pork chops and even substituted one with a boneless chicken breast. The cooking times and temps were good. Everybody liked it- will do it again.
Jamie says
I just have to tell you I am the worst cook ever and I made this tonight because we had pork chops and asparagus we needed to use. This. Is. Amazing. There were no leftovers. It was so easy and came out SO good. Thank you for this recipe…it certainly boosted my confidence in the kitchen and I will definitely be making it all the time now.
Nicole says
All you do is move over the pork chops and potatoes. Add the asparagus and then cook all of it for another 20 min.
Mary says
Made this today for for Easter dinner. They were a hit even though my chops were dry (had to reheat in the oven). I’ll definitely try it again as I love making one pan roasted dinners.
Mary says
Made this for Easter dinner today. The flavor was really good but I thinned my pork chops and had to reheat them so some of them were dry. Will try again with their original thickness. Everyone really liked them! Sheet pan roasting meals are the best!! Thank you!
Renee Weaver says
I’m trying to go low carb. Is there an idea besides the potatoes? And if so would it change the cooking times? And I wasn’t sure either about if we were supposed to do the Panko crumbs on both sides. One person said theirs was gooey on the bottom.
Kim says
Broccoli might be good
Melissa says
Cauliflower would be really good to replace the potatoes!
Connie Forsmann says
Yum
Kim says
Could I use green beans instead of asparagus ?
Mo says
Hahaha!! I was going to ask the same thing!! I think you can.
Tanya says
I did broccoli, onions, mushrooms and asparagus, two sheet pans for the veggies and separate for the chops, they were thin so I am thinking 20 minutes and I will probably tun them half way through.
Nancy says
Super easy recipe packed with LOTS of flavor!!! Will definitely be added to my dinner rotation! Thanks for the recipe!
Nicole says
Seems like a long time all together to cook the pork chop…do they come out too dry???
Ashley says
I bought thick cut pork chops thinking they would be the half inch size but they are actually an inch thick. Should I up the temp and cook time? What do you suggest?
Keri says
Am I the only one who can’t seem to get the topping to brown? I’ve tried the broiler, and putting butter on top… I just don’t understand why it never browns for me. It is crisp, because the Panko. But, not from the baking/browning.
Alison says
I made this last night and it was really delicious – my sons who normally would not eat asparagus were fighting over who got to finish it! Thanks!
NANCY ANNE MARTIN says
Thanks for this recipe! I didn’t have asparagus so used baby carrots and it turned out great! I also threw in some chunked up onions. My hubby and son were happy campers.