with brown sugar Dijonnaise and shaved Brussels sprouts
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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
If using chicken breasts, follow same instructions as pork chops in Steps 1, 2, and 3, searing, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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. Combine pretzel breading and ¼ tsp. salt on a plate.
Dip a pork chop in mayonnaise-water mixture, coating completely. Transfer pork chop to pretzel breading plate and flip until coated, pressing gently to adhere.
Set breaded pork chop on a plate. Repeat with second pork chop.
Roast 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. Reserve pan; no need to wipe clean.
Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
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 caramelized and tender, but still crisp, 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. Bon appétit!
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