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.
Course: Dinner, Entree, Main Course, Side Dish
Keyword: easy dinner recipes, easy pork chop recipe, parmesan asparagus, parmesan pork chops, parmesan potatoes, sheet pan dinner
Author: Amanda Finks
1lb.baby red potatoes cut into 1x1 inch chunkshalved or quartered depending on their initial size
1/2cupgrated parmesan cheese
1/2tsp.ground black pepper
41/2 inch thick boneless pork chops (1 pound total weight)*
1lb.asparagus spearsnot too thick
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.
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.