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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
Press the cheddar crumbs gently onto the chops so they adhere.
Adapted from Laura Rege, Delish.
