Pretzel-Crusted Pork Chop with brown sugar dijonnaise and shaved Brussels sprouts
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 oz. Brussels Sprouts
- 1 Shallot
- 2 Boneless Pork Chops
- 2 fl. oz. Egg Whites
- 1/2 cup Pretzel Breading
- 1 oz. Mayonnaise
- 1/2 oz. Light Brown Sugar
- 1/2 oz. Dijon Mustard
Directions
-
Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
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.
-
Place egg whites in a mixing bowl and pretzel breading on a plate. Season pretzel breading with ¼ tsp. salt. Coat pork chops completely in egg white, allowing excess to drip off. Place pork chops in pretzel breading and coat completely, pressing gently to adhere. Set breaded pork chops on a plate.
-
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed, 1-3 minutes. Add 1 tsp. olive oil and flip chops. Cook until golden brown, 1-3 minutes. Transfer to prepared baking sheet and roast until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Reserve pan; no need to wipe clean. While pork roasts, cook vegetables.
-
Return pan used to sear pork chops to medium-high heat. Add 2 tsp. olive oil, Brussels sprouts, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are crisp-tender and caramelized, 7-10 minutes. Remove from burner.
-
In another mixing bowl, combine mayonnaise, brown sugar, and Dijon. Plate dish as pictured on front of card. Bon appétit!