Italian Pork Chop Sheet-Pan Dinner
Recipe: #30843
October 31, 2018
Categories: Italian, Marinate, Oven Roast, No Eggs, Fresh Tomatoes, more
"This recipe comes from Betty Crockers website and I am posting here for safe keeping."
Ingredients
Nutritional
- 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 by Step Method
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
- Rimmed sheet pan
- Cooking spray