Meal Kit
Pretzel-Crusted Pork Chop
with brown sugar Dijonnaise and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 12 oz. Boneless Pork Chops
- 1 Shallot
- 1.32 oz. Mayonnaise
- 1 oz. Pretzels
- ½ oz. Brown Sugar
- ¼ 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.
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Nutrition (per serving)
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Calories610
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Carbohydrates34g
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Net Carbs28g
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Fat34g
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Protein43g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim stems 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. -
2 Prepare the Pork Chops
Combine half the mayonnaise (reserve remaining for sauce) and 2 tsp. water in a mixing bowl.
Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Combine pretzels and a pinch of salt on a plate and spread into an even layer.Place pork chops in mayonnaise mixture and flip until coated. Transfer to crushed pretzels and flip until coated, pressing gently to adhere to both sides. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown on both sides, 2-3 minutes.
Remove from burner. Transfer pork chops to prepared baking sheet. Reserve pan; no need to wipe clean.Alternatively, skip roasting. Continue cooking pork in hot pan until browned and pork reaches a minimum internal temperature of 145 degrees, 1-2 minutes longer per side.Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Carefully remove from oven. Rest, 3 minutes.While pork chops roast, continue recipe. -
4 Cook the Vegetables
Return pan used to sear pork chops to medium-high heat.
Add 1 tsp. olive oil, Brussels sprouts, shallots, 1/4 tsp. salt, and a pinch of pepper to hot pan.Stir occasionally until Brussels sprouts are browned and tender, but still crisp, 7-9 minutes.Remove from burner. -
5 Make Dijonnaise and Finish Dish
In another mixing bowl, combine remaining mayonnaise, brown sugar, and mustard. Set aside.
Plate dish as pictured on front of card, topping pork chop with Dijonnaise. Bon appétit!
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