Pretzel-Crusted Pork Chop

with brown sugar dijonnaise and shaved Brussels sprouts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

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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
  • 2 Boneless Pork Chops
  • Info
    2 fl. oz. Egg Whites
  • Info
    ½ cup Pretzel Breading
  • Info
    1 oz. Mayonnaise
  • ½ oz. Light Brown Sugar
  • ½ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    25g
  • Fat
    38g
  • Protein
    30g
  • Sodium
    1628mg

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 Chops
    2

    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.

  • 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 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.

  • Step 4 - Cook the Vegetables
    4

    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.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    In another mixing bowl, combine mayonnaise, brown sugar, and Dijon. Plate dish as pictured on front of card. Bon appétit!