In this Sheet Pan Dinner, Bone-In Rib Pork Chops are crisp on the outside and tender inside.
Pairing Cheddar Cheese and Panko breadcrumbs for the crust, this recipe can take on any vegetable you like. We went for Gala Apples and for color and flavor, we brought in Red Onions and Red Peppers. The vegetables are up to you. Potatoes or sweet potatoes? Brussels Sprouts? For spice, we used Paprika in the crust. But you can experiment with virtually any spice mix you like. Curry or Cumin, perhaps. The only trick here is bringing the combination together so the apples and vegetables and the pork chops are all cooked simultaneously. Put the vegetables into the oven first while you get the Pork Chops cheddar-breaded and ready. About the cheddar: Since pork is very mild flavored, the cheese and the seasoning really pack flavor into the dish.
Bone-in Pork Chops are both healthy and versatile.
While weeknight dinners show a lot of love for chicken, just as lean and affordable are Pork Chops. We favor Bone-In Pork chops over their boneless brethren. Although they are the same meat as our Rib-Cut chops, they are trimmed and ready to cook so they’re faster to cook. On the other hand, they can dry out quickly. When you use them, a meat thermometer should be at hand. The other reason we choose Bone-In most often is that we believe the bone and fat add to their juiciness and flavor. In fact, Colman Natural Foods, https://www.colemannatural.com/food/ a major pork producer recommends brining or marinating them for 30 minutes to prevent them from drying out.
Here’s today’s recipe followed by some other Pork Chop favorites.
Cheddar-Crusted Pork Chops With Apples, Red Onions and Red Peppers
Bone-In Pork Chops are Cheddar and Panko crusted for flavor and juiciness then paired with apples and virtually any vegetable you'd like to use.
- 1/2 lb Red Onions, quartered
- 1/2 lb Red Peppers, sliced
- 2 small Gala apples, stemmed, cored and cut into 1/2 inch wedges
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. maple syrup
- 1 tsp. Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Olive oil cooking spray
- 1 1/4 c. shredded sharp cheddar
- 1 c. panko bread crumbs
- 1 tsp. sweet paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 large eggs
- 1/4 c. all-purpose flour
- 4 (3/4-inch-thick) bone-in pork chops
- Step 1 Arrange 2 racks in the upper and lower thirds of the oven
- Step 2 Preheat the oven to 425º
- Step 3 In a large bowl toss the apples, onion and red peppers with oil, syrup, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Put the apples and vegetables onto the sheet pan. Roast on top rack, tossing once until vegetables are golden brown and tender, 25 to 30 minutes.
- Step 4 Meanwhile, coat the other large-rimmed baking sheet with cooking spray.
- Step 5 In a shallow bowl, combine cheddar, panko, paprika, garlic powder, and onion powder.
- Step 6 Beat eggs in another shallow bowl. Place flour in a third shallow bowl.
- Step 7 Season pork chops all over with 1 teaspoon salt and 1/4 teaspoon pepper. Working one at a time, coat pork in flour on both sides, shaking off excess. Dip into eggs, then into cheddar mixture. Repeat with remaining chops. Arrange on the prepared sheet.
- Step 8 Bake pork chops on the bottom rack, rotating the sheet halfway through until just cooked through (an instant-read thermometer inserted into the thickest part away from the bone should register 140º to 145º), 15 to 18 minutes.
- Step 9 Serve pork with vegetables alongside.