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Italian Pork Chop Sheet-Pan Dinner Recipe
Ingredients
- 5 tablespoons butter, melted
- 1 tablespoon finely chopped garlic
- 1 tablespoon Italian seasoning
- 1 1/4 teaspoons salt
- 4 bone-in pork loin chops (1 1/2 lb)
- 2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
- 1/2 cup Progresso™ Italian style panko crispy bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1 cup cherry tomatoes
- 1/2 lb green beans, trimmed
- 1/4 cup thinly sliced fresh basil leaves
| PREP TIME 30m |
COOK TIME 35m |
TOTAL TIME 1h5m |
YIELD 4 servings |
|---|
Instructions
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
- Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
- Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.
A recipe from Betty Crocker
2019-01-16
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