Baked Parmesan Pork Chops Potatoes & Asparagus
Baked Parmesan Pork Chops Potatoes & Asparagus
Servings
4
servingsPrep time
10
minutesCooking time
45
minutesCalories
449
kcalIngredients
4 1/2 inch thick boneless pork chops (1 pound total weight)
1 lb. asparagus spears, not too thick
1 lb. baby red potatoes, cut into 1×1 inch chunks halved or quartered
1/2 cup panko breadcrumbs
1 tsp. garlic powder
1/2 tsp. ground black pepper
3 tbsp. olive oil, divided
1/2 cup grated parmesan cheese
Directions
- Preheat oven to 350 F. Spray a large baking sheet with cooking spray.
- Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Mix the potatoes around in the oil until completely covered. Place the potatoes to one side of the baking sheet.
- In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
- Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
- Trim the tough woody ends off of the asparagus spears.
- Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
- Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil, well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.
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