Crispy Cheddar Pork Chops With Brussels Sprouts & Apples

Crispy Cheddar Pork Chops With Brussels Sprouts & Apples


It’s time for some next-level shake and bake with these crispy, cheddary pork chops served with an easy Brussels sprouts and apple side—*chef's kiss*.
  • 1 lb. Brussels sprouts, halved or quartered if large
  • 2 small Gala apples, stemmed, cored and cut into ½" wedges
  • 1 small red onion, chopped
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil cooking spray
  • 1¼ c. shredded sharp cheddar
  • 1 c. panko bread crumbs
  • 1 tsp. sweet paprika
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • 2 large eggs
  • ¼ c. all-purpose flour
  • 4 (3/4"-thick) bone-in pork chops
  1. Arrange racks in upper and lower thirds of oven; preheat to 425º. On a large rimmed baking sheet, toss Brussels sprouts, apple, and onion with oil, syrup, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on top rack, tossing once, until vegetables are golden brown and tender, 25 to 30 minutes.
  2. Meanwhile, grease another large rimmed baking sheet with cooking spray. In a shallow medium bowl, combine cheddar, panko, paprika, garlic powder, and onion powder. Beat eggs in another shallow bowl. Place flour in a third shallow bowl.
  3. Season pork chops all over with 1 teaspoon salt and ¼ teaspoon pepper. Working one at a time, coat pork in flour on both sides, shaking off excess. Dip into eggs, then into cheddar mixture; repeat with remaining chops. Arrange on prepared sheet.
  4. Bake pork chops on bottom rack, rotating sheet halfway through, until just cooked through (an instant-read thermometer inserted into thickest part away from bone should register 140º to 145º), 15 to 18 minutes.
  5. Serve pork with vegetables alongside.

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