Crispy Pork Chops
Warm German Potato Salad and Roasted Brussels Sprouts
Ingredients
- 2 lb thin boneless pork chops
- ½ tsp salt
- ¼ tsp pepper
- 2 large eggs
- 1 Tbsp water
- 1½ cups panko breadcrumbs
- ¼ cup olive oil
- 1 lemon, thinly sliced
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle pork chops with salt and pepper.
- Whisk together eggs and 1 Tbsp water in a shallow dish; place panko in a separate shallow dish.
- Dip pork chops in egg mixture, letting excess drip off; dredge in panko.
- Heat oil in a large skillet over medium-high heat; cook pork chops, in batches, 2 to 3 minutes per side or until done.
- Serve with lemon slices, and sprinkle with parsley.
Side Dish Ingredients
- 1½ lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1½ lb new potatoes, quartered
- ¼ cup water
- 3 slices center-cut bacon, chopped
- ½ cup chopped red onion
- 2 Tbsp red wine vinegar
- 1 tsp Dijon mustard
Side Dish Instructions
- Preheat oven to 425°F.
- Combine Brussels sprouts, oil, ½ tsp salt, and ¼ tsp pepper on a greased rimmed baking sheet.
- Bake 15 minutes or until browned and tender.
- Meanwhile, place potatoes and ¼ cup water in a microwave-safe bowl; cover with plastic wrap.
- Microwave on HIGH 8 to 10 minutes or until tender; drain.
- Cook bacon and onion in a large nonstick skillet over medium-high heat 8 minutes or until bacon is crisp and onion is tender; remove from heat.
- Add potatoes, vinegar, mustard, ½ tsp salt and ¼ tsp pepper; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
500
|
190
|
690
|
| Fat (g) | 32 | 6 | 38 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 15 | 28 | 43 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 360 | 530 | 890 |
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