with brown sugar dijonnaise and shaved Brussels sprouts
$9.95 per serving
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.
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 Chops
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.
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 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.
Cook the 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.
Finish the Dish
In another mixing bowl, combine mayonnaise, brown sugar, and Dijon.
Plate dish as pictured on front of card. Bon appétit!