This Cheddar Crusted Pork Chops Sheet Pan Dinner is a one-pan wonder packed with bold flavor and easy cleanup.

With golden panko-crusted pork, tangy potatoes, and crisp-tender green beans, it’s a full meal baked together with cheesy flair and zesty Italian dressing.

Why I Love This Recipe

Crispy and cheesy pork chops everyone loves

One sheet pan means minimal dishes

Well-rounded meal in every bite

Zesty Italian dressing adds so much flavor with zero effort

Great for meal prep and weeknight dinners

What You’ll Need (Ingredient Highlights)

Boneless pork chops – thick-cut for juicy results

Panko breadcrumbs – light and crisp

Sharp cheddar – adds a savory, melty coating

Mustard + eggs – tangy binder for the crumb

Red potatoes – hearty and roast beautifully

Green beans – fresh crunch and color

Italian dressing – for easy flavor and moisture

Pro Tips Before You Start

Use thick-cut pork chops for best texture

Dry pork before breading to help crumbs stick

Don’t skip the mustard – it adds major flavor depth

Cut potatoes evenly so they cook at the same rate

Toss veggies well to coat fully in dressing

How to Make Cheddar Crusted Pork Chops Sheet Pan Dinner

Step 1: Prep the Oven and Pan

Preheat oven to 425°F and lightly oil a large sheet pan.

Step 2: Make the Breading

In a bowl, mix panko with salt, pepper, garlic powder, onion powder, paprika, and shredded cheddar.

Step 3: Prep the Egg Mixture
Whisk eggs with prepared mustard in a separate bowl.

Step 4: Bread the Pork Chops
Dip each pork chop into the egg mixture, then coat in the breadcrumb mixture.

Press well to adhere.

Step 5: Assemble the Sheet Pan
Place breaded pork chops in the center of the sheet pan.

Step 6: Add the Potatoes
Toss sliced red potatoes with half of the Italian dressing.

Arrange on one side of the sheet pan.

Step 7: Add the Green Beans
Toss green beans with remaining Italian dressing.

Spread on the other side.

Step 8: First Bake
Bake for 15 minutes, until the pork is golden underneath.

Step 9: Flip & Finish
Flip pork chops and stir veggies.

Reduce oven to 400°F and bake 15 more minutes, or until pork reaches 145°F internally and veggies are cooked to your liking.

Step 10: Serve & Garnish
Plate pork chops with potatoes and green beans.

Garnish with chopped parsley.

What to Serve It With

A crisp side salad with vinaigrette

Warm dinner rolls or garlic bread

Apple sauce or cranberry chutney for contrast

Variations & Substitutions

Swap green beans for asparagus or zucchini

Use parmesan instead of cheddar for a different cheesy crust

Add red pepper flakes to breadcrumbs for extra heat

Try honey mustard instead of plain mustard for a sweet tang

Storage & Leftovers

Fridge: Store leftovers in airtight containers for up to 3 days

Reheat: In oven at 350°F to keep crust crispy

Freezing not recommended due to coating texture changes

FAQs

Can I use bone-in pork chops?
Yes, but you may need to increase baking time.

Can I prep this ahead of time?
Absolutely. Bread the chops and chop veggies in advance.

Do I have to use Italian dressing?
It adds great flavor, but you can sub with olive oil + herbs.

How do I know when pork is done?
Use a thermometer—145°F is the safe temp.

Can I use breadcrumbs instead of panko?
You can, but panko gives a much crispier result.

What other cheese works well?
Try Monterey Jack, Pepper Jack, or parmesan for variation.

Is this dish spicy?
Not at all—feel free to add heat with paprika or hot sauce if you like!

Final Thoughts

This Cheddar Crusted Pork Chops Sheet Pan Dinner is comfort food made easy.

It’s golden, cheesy, and bursting with flavor—perfect for feeding the family or meal prepping for the week. Minimal effort, maximum reward.