Sheet Pan Parmesan Pork Chops

a shet pan of sheet pan parmesan pork chops including the sides of french fries and green beans and red pepers to be baked



Makes 4 servings


4 cups fingerling potatoes, quartered
2 tablespoons chopped garlic, in all
2 tablespoons + 2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®, in all
4 tablespoons + 1 teaspoon olive oil, in all
12 ounces fresh green beans
1 cup red bell pepper, julienned
4 boneless center cut pork chops
¼ cup grated parmesan
¼ cup panko breadcrumbs
1 tablespoon fresh chopped parsley

How To Prepare

Pre-heat oven to 350°F. Place the potatoes in a mixing bowl and add 1 tablespoon garlic, 2 teaspoons Vegetable Magic®, and 2 tablespoons of olive oil and mix well until evenly coated. Spread on a parchment or foil lined sheet pan and bake for 25 minutes.

Add green beans, remaining garlic, bell pepper, 1 tablespoon Vegetable Magic®, and 1 tablespoon olive oil to a mixing bowl and toss until evenly coated. When timer is done, remove the pan from the oven and add the vegetables to the pan with potatoes and return to the oven. Cook for 10 minutes.

Season the pork chops with 2 teaspoons of Vegetable Magic®. Drizzle 1 teaspoon of olive oil evenly across the top of the chops, then spread the oil to coat the tops. In a small mixing bowl, add the parmesan, panko, parsley, remaining olive oil, and remaining Vegetable Magic® and stir to combine. Top the pork chops with the parmesan panko mixture and press the coating down on each. When veggie timer is done, remove the pan from the oven and add the breaded pork chops to the pan with vegetables, and return to the oven to cook for 10 minutes. Then increase oven temperature to 425° and cook for 5 additional minutes. Serve immediately.

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