Cheddar Pork Chops With Brussels Sprouts & Apples

By Zuthilios
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Prep Time:
0hr 20min
Cook Time:
0hr 50min
Serves: 4
Difficulty: Moderate
Calories Fat Carbs Protein
N/A N/A N/A N/A
Allergy Warnings | Milk
It’s time for some next-level shake and bake with these crispy, cheddary pork chops served with an easy Brussels sprouts and apple side. Both the panko and the cheddar crisp up on the outside of the chops to form a tasty crust that keeps the pork super-juicy and tender. Once you get the formula down for this dinner, it can be easily adapted by swapping out the paprika for your favorite spice mixtures—try it with Italian seasoning, curry powder, or whatever you dream up! Of course, any vegetables you have on hand can be used instead of the Brussels sprouts and apples. Roast an equal weight in place. Thin cabbage wedges would be delicious, as would sliced red onions or potatoes.

Ingredients

  • 454 g Brussels sprouts, halved or quartered if large
  • 2 small Gala apples, stemmed, cored and cut into 1/2" wedges
  • 1 small red onion, chopped
  • 30 ml extra-virgin olive oil
  • 15 ml maple syrup
  • 5 ml Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil cooking spray
  • 150 g shredded sharp cheddar
  • 120 g panko bread crumbs
  • 5 g sweet paprika
  • 2.5 g garlic powder
  • 1.25 g onion powder
  • 2 large eggs
  • 30 g all-purpose flour
  • 4 (3/4"-thick) bone-in pork chops

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5Serve pork with vegetables alongside.
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