Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Roasted Delicata Squash

Delicata Squash is one of my favorite fall vegetables.  It is aptly named – sweet tasting, easy to slice and seed, and you can eat the skin!  My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.

Until recently Delicata Squash has only been available for a short time in early autumn, but today it’s becoming more popular and I was pleased to find it at the market in May.  You don’t want to miss out on this treat, so if you see one be sure to snap it up!

It was a little extra work to make the pretty medallions.  After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds.  So worth it for the beautiful presentation.  If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon.  Then slice it into half moons.


  • 1 Delicata squash
  • olive oil
  • salt and pepper
  • cooking spray


Line a baking sheet with foil and mist with cooking spray.  Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center.  Lay the slices on the baking sheet and drizzle with olive oil.  Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º.  It’s as simple as that!

Such a pretty addition to your dinner plate, the slices remind me of sunflowers!  It was a nice change from our usual veggie sides and I’m sure your family will love it as much as we did!

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