Crispy Pork Chops with Sriracha Brussels Sprouts
Pork is good for you!
Food Network Magazine
Circle B Ranch Berkshire Pork Chops, Brussels Sprouts and a little Sriracha was so delish! This recipe is easy and it will not disappoint. Enjoy!!
1 lb. Brussels sprouts, trimmed and halved (quartered if large)
1 small red onion, halved and sliced ½-inch thick
2 Tbsp. vegetable oil
Kosher salt and freshly ground pepper
1 Tbsp. apple cider vinegar
4 tsp. honey
1 tsp. Sriracha
4 Circle B Ranch center-cut pork chops (3/4 inch thick; about 1 ¼ pounds)
2 Tbsp. Dijon mustard
6 Tbsp. panko bread crumbs
2 Tbsp. finely chopped fresh parsley
Put a baking sheet on the middle oven rack and preheat to 450 degrees. Toss the Brussels sprouts and red onion in a large bowl with 1 Tbsp. vegetable oil, ½ tsp. salt, and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 Tbsp. parsley, a pinch of salt, and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 Tbsp. vegetable oil in a large non-stick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side (reduce heat to medium if crust gets too dark).
Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 Tbsp. parsley.