- How long will Crispy Pork Chops and Roasted Vegetables last for?
- Can Crispy Pork Chops and Roasted Vegetables be frozen?
- Crispy Pork Chops and Roasted Vegetables Ingredients:
- How do you make Crispy Pork Chops and Roasted Vegetables?
- How to portion Crispy Pork Chops and Roasted Vegetables?
- Swaps and Alterations:
- More crispy meal prep recipes:
- Other tips for making Crispy Pork Chops and Roasted Vegetables:
Take yourself back to family dinnertime as a kid with our crispy pork chops meal prep recipe. This pork meal prep recipe is gluten-free, high in protein, and super easy to make! All you need is a sheet pan, boneless pork chops, herbs, and vegetables. These crispy pork chops make for a delicious, traditional dinner without spending a long time in the kitchen!
The one-pan oven-baked dinner is full of autumn herb flavor with French inspiration. Boneless pork chops are coated in breadcrumbs, Dijon mustard, and herbs de Provence before being baked alongside green beans and delicate squash for a satisfying meal with easy cleanup!
How long will Crispy Pork Chops and Roasted Vegetables last for?
Crispy pork chops last for 3 to 4 days in the refrigerator. To retain freshness, keep them in a shallow, airtight meal prep container or wrap them up tightly in aluminum foil or plastic wrap. The roasted vegetables last for the same amount of time, so you can pack the meal into a three-compartment meal prep container and store it in the refrigerator for up to 4 days.
Can Crispy Pork Chops and Roasted Vegetables be frozen?
Yes, you can freeze crispy pork chops. Wrap them in aluminum foil or plastic wrap and place them in freezer bags or containers. When properly wrapped, your crispy pork chops will retain their texture and taste for up to 3 months in the freezer. You can freeze the roasted green beans and squash, too. We recommend freezing the entire meal separately, but you can bring the crispy pork chops and roasted vegetables back together again for meals in the future.
Crispy Pork Chops and Roasted Vegetables Ingredients:
- 4 (4 oz.) boneless pork chops
- 2 teaspoon herbs de Provence
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ½ cup gluten-free breadcrumbs
- 1 large egg
- 2 teaspoon Dijon mustard
For Vegetables
- 2 tablespoon olive oil, divided
- 5 cups green beans, trimmed
- 3 cups delicata squash, cut in half lengthwise/seeds removed/sliced into ½-inch pieces
- 1 tablespoon honey
- Sea salt and pepper to taste
How do you make Crispy Pork Chops and Roasted Vegetables?
We mentioned how easy this pork meal prep recipe is, right? Crispy pork chops and roasted vegetables is a one-pan meal, which means you cook everything on a single sheet pan. It also means fewer dishes to wash. We're saving you time, energy, and water!
Since this is a sheet pan recipe, start by preheating your oven to 425 degrees. Get your sheet pan ready for cooking by greasing it with olive oil or cooking spray - don't skimp on the oil. Put the green beans in a bowl and drizzle them with olive oil and toss. Put the green beans in the middle of the baking sheet. Use the same bowl for the squash, but drizzle with honey and coat in olive oil. Place the squash below the green beans and sprinkle both with salt & pepper. The vegetables are ready for roasting - all we need is the crispy pork chops!
Next, grab two more bowls - one for the breading and another for the egg and Dijon mustard. Mix the breadcrumbs, herbs de Provence, garlic powder, and sea salt in one bowl, and set aside. Crack the egg into the other bowl and mix with Dijon mustard. Take each pork chop and dip it in the egg & mustard mixture, shake off any excess, and dredge it in the breadcrumb mix. Repeat this process until all of the pork chops are covered. Place the breaded pork chops on the sheet pan with the vegetables and bake for 15 minutes. Flip the chops and vegetables, then bake for another 15 minutes. After the second flip and additional cook time in the oven, you have crispy pork chops and roasted vegetables. We told you that was easy!
How to portion Crispy Pork Chops and Roasted Vegetables?
This pork meal prep recipe yields 4 meals. So, grab four of your favorite three-compartment meal prep containers (here's our favorite). Place one crispy pork chop and 2 cups of vegetables in each one.
Swaps and Alterations:
Also, if you're gluten-free, you probably already have the ingredients on hand to make your own breading, here's How to Make Gluten-Free Breading.
More crispy meal prep recipes:
- Crispy Sheet Pan Tofu
- Sheet Pan Crispy Tofu and Broccoli
- Crispy Fish Sticks
- Pesto Noodles With Crispy Chicken Bites
- Baked Breaded Zucchini Bites with Marinara
Other tips for making Crispy Pork Chops and Roasted Vegetables:
- Find the best quality pork chops you can afford. Look for heritage pork, which is from pigs that roam and forage outdoors.
- Season pork chops with a generous amount of salt & pepper for more flavor.
- Use a meat thermometer to check for doneness. If the pork chop's internal temperature is over 145 degrees, they dry out quicker.
Equipment
- sheet pan
Ingredients
- 4 4 ounce boneless pork chops
- 2 teaspoon herbs de Provence
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ½ cup gluten-free breadcrumbs
- 1 large egg
- 2 teaspoon Dijon mustard
For Vegetables
- 2 tablespoon olive oil divided
- 5 cups green beans trimmed
- 3 cups delicata squash cut in half lengthwise/seeds removed/sliced into ½-inch pieces
- 1 tablespoon honey
- Sea salt and pepper to taste
Instructions
- Preheat oven to 425ºF and liberally grease a large baking sheet with olive oil or cooking spray. Combine green beans in a medium mixing bowl and drizzle with 1 tablespoon of olive oil. Toss to coat. Spread green beans on the center of the baking sheet. Add squash to bowl and drizzle with honey and remaining tablespoon of olive oil. Toss to coat. Spread evenly on top or bottom of the baking sheet. Season green beans and squash with salt and pepper.
- Add breadcrumbs, herbs de Provence, garlic powder, and sea salt to a shallow bowl and stir. Heat egg and Dijon mustard in a separate shallow bowl. Dip each pork chop in egg mixture shaking off excess, then dredge in breadcrumbs on all sides. Place onto the baking sheet. Repeat with remaining pork chops.
- Bake for 30 minutes, turning pork chops, acorn squash, and green beans after 15 minutes.
- Place 1 pork chop in large compartments of 4 white MPOF containers. Divide green beans and squash between small compartments.
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