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Sheet Pan Pork Chops and Broccoli

Spicy mustard, bread crumbs, and Parmesan top bone-in chops for this budget-friendly entrée.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
425 calories per serving


> 2 broccoli crowns (about 1 lb)
> 3 tbsp olive oil, divided
> 1/2 cup Italian seasoned bread crumbs
> 2 tbsp grated Parmesan cheese
> 4 bone-in pork chops (about 1 inch thick)
> 2 tbsp spicy brown mustard


Preheat oven to 425°F.
Trim ends of the broccoli crowns. Cut off florets. Peel outer layer from stems and discard. Cut stems into ½-inch slices. Toss broccoli with 2 tbsp oil. Season with salt and pepper.
In a small bowl, combine the bread crumbs, Parmesan, and remaining 1 tbsp oil. Arrange the pork chops on a large rimmed baking sheet and season all over with salt and pepper. Brush tops of pork chops with the mustard. Spoon 2 tbsp crumb mixture onto each pork chop, spreading in even layer.
Arrange broccoli around pork chops. Bake 25 min., until pork chops are cooked through (145°F) and broccoli is tender.

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