Ingredients
1 lb. Brussels sprouts, halved or quartered if large
2 small Gala apples, stemmed, cored and cut into 1/2" wedges
1 small red onion, chopped
2 tbsp. extra-virgin olive oil
1 tbsp. maple syrup
1 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
Olive oil cooking spray
1 1/4 c. shredded sharp cheddar
1 c. panko bread crumbs
1 tsp. sweet paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
2 large eggs
1/4 c. all-purpose flour
4 (3/4"-thick) bone-in pork chops
Preparation
Step 1Arrange racks in upper and lower thirds of oven; preheat to 425º. On a large rimmed baking sheet, toss Brussels sprouts, apple, and onion with oil, syrup, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on top rack, tossing once, until vegetables are golden brown and tender, 25 to 30 minutes.Step 2Meanwhile, grease another large rimmed baking sheet with cooking spray. In a shallow medium bowl, combine cheddar, panko, paprika, garlic powder, and onion powder. Beat eggs in another shallow bowl. Place flour in a third shallow bowl.Step 3Season pork chops all over with 1 teaspoon salt and 1/4 teaspoon pepper. Working one at a time, coat pork in flour on both sides, shaking off excess. Dip into eggs, then into cheddar mixture; repeat with remaining chops. Arrange on prepared sheet.Step 4Bake pork chops on bottom rack, rotating sheet halfway through, until just cooked through (an instant-read thermometer inserted into thickest part away from bone should register 140º to 145º), 15 to 18 minutes.Step 5Serve pork with vegetables alongside.
The goal of this recipe is for the vegetables to be done right when the pork chops are ready. Get the vegetables into the oven first, then bread the pork chops, then add them to the oven to crisp up nice and golden. Serve with a light beer or a spicy red wine, then enjoy the easy cleanup.
