Dinner
Cheddar-Crusted Pork Chops with Brussels Sprouts and Apples
Pork chops bake in a cheddar-panko crust alongside maple-Dijon Brussels sprouts and apples.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Top with parsley and serve with the sprouts and apples.
Ingredients
See the ingredient checklist
- 2 small Gala apples, cut into 1/2-inch wedges
- 1 small red onion, finely chopped
- 1 lb Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- cooking spray
- 5 oz shredded sharp cheddar, about 1 1/4 cups
- 1 cup panko breadcrumbs
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 large eggs
- 1/4 cup all-purpose flour, 30 g
- 4 bone-in pork chops, about 3/4 inch thick
- finely chopped fresh parsley
Before you cook
Press the cheddar crumbs gently onto the chops so they adhere.
How to make Cheddar-Crusted Pork Chops with Brussels Sprouts and Apples
Heat the oven to 425°F with racks in the upper and lower thirds. Toss apples, onion and sprouts with oil, maple syrup, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack 25 to 30 minutes, tossing halfway.
Spray a second sheet. In separate shallow bowls set out the flour, beaten eggs, and a mixture of cheddar, panko, paprika, garlic powder and onion powder.
Season chops with remaining salt and pepper. Dip each in flour, egg and the cheddar crumbs and arrange on the prepared sheet.
Bake on the lower rack for 15 to 18 minutes, rotating the pan halfway, until the meat reaches 145°F away from the bone. Rest at least 3 minutes before serving.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Cheddar-Crusted Pork Chops with Brussels Sprouts and Apples
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Ingredients
- 2 small Gala apples, cut into 1/2-inch wedges
- 1 small red onion, finely chopped
- 1 lb Brussels sprouts, halved
2 tbsp extra-virgin olive oil- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 ½ tsp kosher salt, divided
- ½ tsp ground black pepper, divided
- cooking spray
- 5 oz shredded sharp cheddar about 1 1/4 cups
- 1 cup panko breadcrumbs
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 large eggs
- ¼ cup all-purpose flour 30 g
- 4 bone-in pork chops about 3/4 inch thick
- finely chopped fresh parsley
Instructions
- Heat the oven to 425°F with racks in the upper and lower thirds. Toss apples, onion and sprouts with oil, maple syrup, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack 25 to 30 minutes, tossing halfway.
- Spray a second sheet. In separate shallow bowls set out the flour, beaten eggs, and a mixture of cheddar, panko, paprika, garlic powder and onion powder.
- Season chops with remaining salt and pepper. Dip each in flour, egg and the cheddar crumbs and arrange on the prepared sheet.
- Bake on the lower rack for 15 to 18 minutes, rotating the pan halfway, until the meat reaches 145°F away from the bone. Rest at least 3 minutes before serving.
Notes
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