Pretzel-Crusted Pork Chop

with brown sugar Dijonnaise and shaved Brussels sprouts

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • 1 Shallot
  • 12 oz. Boneless Pork Chops
  • Info
    ½ cup Pretzel Breading
  • Info
    2 oz. Mayonnaise
  • ½ oz. Light Brown Sugar
  • ½ oz. Dijon Mustard

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.

  • Nutrition (per serving)

  • Calories
    606
  • Carbohydrates
    25g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    1114mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 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!

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