Sheet Pan Pork Chops with Roasted Vegetables

Ingredients

  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 1/2 cups panko bread crumb
  • 3-4 tablespoons grate Parmesan cheese
  • 1 teaspoon tarragon (optional)
  • 2 teaspoons hot pepper flakes
  • 4 thin boneless pork chops
  • 1 pound green beans , trimmed
  • 1 pound red potatoes, quartered
  • 2 tablespoons olive oil
  • 2 teaspoon garlic powder
  • Salt and pepper to taste

Directions

  • Step 1:

    Preheat oven to 350 degrees

  • Step 2:

    In a medium bowl combine buttermilk and hot sauce.

  • Step 3:

    In another bowl combine bread crumbs, cheese and pepper flakes.

  • Step 4:

    Season chops with salt and pepper, dip chops in buttermilk mixture, shake off excess then dredge in bread crumb mixture, coating well, refrigerate uncovered for 30 minutes.

  • Step 5:

    In a large bowl toss potatoes in olive oil and garlic, remove from oil, reserve oil for green beans.

  • Step 6:

    Place a small rack on a baking sheet, place the potatoes next to the rack on the baking sheet, bake 20 minutes.

  • Step 7:

    lace chops on the rack and toss the beans in remaining oil and place on the sheet next to the potatoes.

  • Step 8:

    Bake for 20 minutes or until chops are done.