SHEET PAN PORK CHOPS AND BROCCOLI
PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 4
2 broccoli crowns (about 1 lb) 3 tbsp olive oil, divided ½ cup Italian seasoned bread crumbs
2 tbsp grated Parmesan cheese 4 bone-in pork chops (about 1 inch thick) 2 tbsp spicy brown mustard
STEP 1 Preheat oven to 425°F. STEP 2 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. STEP 3 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. STEP 4 Arrange broccoli around pork chops. Bake 25 min., until pork chops are cooked through (145°F) and broccoli is tender.
PER SERVING: 425 CALORIES, 28G FAT, 7G SATURATED FAT, 70MG CHOLESTEROL, 371MG SODIUM, 16G CARBOHYDRATE, 3G FIBER, 3G SUGAR, 27G PROTEIN
74 FEBRUARY/MARCH 2020
SAVORYONLINE.COM
A Parmesan and bread crumb crust toasts right on the pork chops
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