Preheat the oven to 400°F.

Line an extra-large baking sheet with parchment paper.

Place the pork chops in the center of the baking sheet

Cut the broccoli into 1-inch pieces. Place in a gallon-sized zip-top bag.

Drizzle the olive oil into the bag and add the salt and black pepper.

Cut the bacon into 1/2 inch pieces. Add to the zip-top bag, then seal and shake until evenly coated.

Arrange the broccoli and bacon around the pork chops on the baking sheet.

Combine the panko, Parmesan, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Mix to combine. Pour the melted butter over the panko mixture and mix in. Add the shredded cheddar cheese, and mix to distribute the shreds.

Spoon the panko on top of the pork chops. Gently pat it into an even layer.

Roast the chops and broccoli on middle rack of oven for 15 minutes.

Carefully stir the broccoli and bacon with a rubber spatula. Continue baking until the panko is golden, the bacon is crisp, and the pork chops reach an internal temperature of 145°F, 7-11 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Allow the pork to rest on baking sheet for 3-4 minutes, then serve. Refrigerate leftovers for up to 2 days.