These Baked & Breaded Pork Chops with Broccoli are prepared with Dijon mustard and seasoned with gluten-free Italian breadcrumbs and parmesan cheese. It's the perfect weeknight meal - easy, fast, and delicious.
Keyword: broccoli, pork chops, sheet pan dinner, weeknight dinner
4bone-in pork chops
4heaping teaspoonsDijon mustard
½cupItalian bread crumbs*
4cupsbroccoli, rinsed and chopped
salt and pepper
Preheat oven to 425 degrees F. Line large baking sheet with parchment paper or aluminum foil to help with clean up. In a small bowl, combine bread crumbs and parmesan cheese.
Place pork chops on baking sheet and pat dry with paper towel. Generously season with salt and pepper. Spoon a heaping teaspoon of Dijon mustard on each pork chop, spreading evenly. Drizzle breadcrumb mixture over the mustard.
Spread broccoli florets among the pork chops and drizzle with olive oil and season with salt and pepper.
Cook whole sheet pan for 25 minutes or pork chops are cooked through. Enjoy!
*be sure to get gluten free if you're wanting to eliminate gluten from this meal! Notes on broccoli: Make sure broccoli is dry before adding olive oil, salt and pepper. This'll make for crispy roasted broccoli rather than mushy stuff.