Italian Pork Chop Sheet-Pan Dinner

Prep Time
Cook Time
1h 20m
Ready In

"This recipe comes from Betty Crockers website and I am posting here for safe keeping."

Original recipe yields 4 servings


  • Serving Size: 1 (411.3 g)
  • Calories 593.8
  • Total Fat - 32.7 g
  • Saturated Fat - 15.6 g
  • Cholesterol - 168.7 mg
  • Sodium - 1015.7 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3.4 g
  • Protein - 50.5 g
  • Calcium - 122.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 1.2 mg

Step 1

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

Step 2

In large bowl add 4 tablespoons of melted butter, garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into a medium bowl add the pork chops and toss to coat. Cover and refrigerate until ready to roast.

Step 3

In a large bowl add potatoes to remaining butter mixture and toss together. Pour potatoes onto the sheet pan and roast 25 to 30 minutes or until tender. Stir once.

Step 4

Meanwhile in a medium bowl mix remaining 1 tablespoon melted butter, bead crumbs and Parmesan cheese. Set aside.

Step 5

When potatoes have roasted for 25-30 add pork chops being careful with hot pan. Top pork with bread crumb mixture pressing to adhere. Add tomatoes and green beans and sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink, meat thermometer inserted in center reads at least 145°F and potatoes are browned and tender. Top with basil if desired and serve immediately.

Tips & Variations

  • Rimmed sheet pan
  • Cooking spray



This was a wonderful complete meal! I loved all of the components and all of the veggies roasted up beautifully. The pork was cook perfectly and the panko coating was a great addition. I also really loved the garlic oil coating the pork and potatoes. The only change I made was to use sweet potatoes and they turned out great, too! Thank you!

review by:
(5 Mar 2019)