Sheet-Pan Crunchy Parmesan-Crusted Pork Chops with Winter Squash and Cranberry Sauce

Name: Sheet-Pan Crunchy Parmesan-Crusted Pork Chops with Winter Squash and Cranberry Sauce
Yield: Serves 4
Ingredients: ¼ cup, all-purpose flour; 2 , large eggs; 3 tablespoons, Dijon mustard; 2 cups, panko bread crumbs, toasted; 2 ounces, Parmesan cheese, grated (1 cup); ¼ cup, minced fresh parsley; 3 tablespoons, extra-virgin olive oil; , Salt and pepper; 4 (6- to 8-ounce), boneless pork chops, ¾ to 1 inch thick, trimmed; 1 large, acorn squash (2 pounds), sliced into ½-inch-thick rings and seeded; 1 cup plus 1 tablespoon, sugar; 12 ounces (3 cups) fresh or thawed frozen, cranberries; ¼ cup, water; ¼ teaspoon, five-spice powder

9 comments

Our goal was a menu of fall flavors—but with little work.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1 hour

Sheet-Pan Crunchy Parmesan-Crusted Pork Chops with Winter Squash and Cranberry Sauce

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We wanted pork chops that stayed crunchy, succulent roasted squash, and a cranberry sauce to boot, without too much work. To achieve this, we found an unlikely sidekick in the microwave, which helped us prepare each element with ease. For p...

This is a members' feature.