Directions: |
Directions:You Will Need
Olive Oil Salt Pepper Cooking Spray
1 Baking Sheet 2 Mixing Bowls 1 Medium Non-Stick Pan
Before You Cook
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: mayonnaise
Step 1 - Prepare the Ingredients
1
Prepare the Ingredients
Trim bottoms off Brussels sprouts and thinly slice. Peel and slice shallot into thin rounds. Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Step 2 - Bread the Pork Chops
2
Bread the Pork Chops
Combine half the mayonnaise (reserve remaining for sauce) and 2 tsp. water in a mixing bowl. Place pretzel breading on a plate and season with ¼ tsp. salt. Coat a pork chop completely in mayonnaise-water mixture. Place pork chop in pretzel breading and coat completely, pressing gently to adhere. Set breaded pork chop on a plate. Repeat with second pork chop.
Step 3 - Cook the Pork Chops
3
Cook the Pork Chops
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet and roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. If using antibiotic-free chicken breasts, follow same instructions for searing chicken. Transfer chicken breasts to prepared baking sheet and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While pork chops roast, cook vegetables.
Step 4 - Cook the Vegetables
4
Cook the Vegetables
Return pan used to sear pork chops to medium-high heat. Add 1 tsp. olive oil, Brussels sprouts, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until Brussels sprouts are tender but still crisp and caramelized, 7-9 minutes. Remove from burner.
Step 5 - Make Dijonnaise and Finish Dish
5
Make Dijonnaise and Finish Dish
In another mixing bowl, combine remaining mayonnaise, brown sugar, and Dijon. Plate dish as pictured on front of card, drizzling Dijonnaise over pork chops. Bon appétit! |
This recipe for Pretzel-Crusted Pork Chop is from