with brown sugar Dijonnaise and shaved Brussels sprouts
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Snack food, bar food, served piping hot with spicy mustard at the ball game… pretzels are everywhere with their crunchy, salty goodness. But that crunch and the salt can do one better than just being paired with beer and baseball; here, we coat a succulent, juicy pork chop with pretzel perfection. And just to keep in the familiar, we give you a Dijon mayo for a seriously yummy flavor pairing. You'll never look down on snack food again.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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!
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