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Italian Pork Chop Sheet-Pan Dinner Recipe

Italian Pork Chop Sheet-Pan Dinner
Source: Betty Crocker

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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.

Dinner

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A recipe from Betty Crocker

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