Crispy Pork Chops
Warm German Potato Salad and Roasted Brussels Sprouts
Ingredients
- ¾ lb thin boneless pork chops
- 1 large egg
- ½ Tbsp water
- ¾ cup gluten-free panko breadcrumbs
- 2 Tbsp olive oil
- 1 lemon, thinly sliced
- 2 Tbsp chopped fresh parsley
Instructions
- Sprinkle pork lightly with salt and pepper. Whisk together egg and water in a shallow dish; place panko in a second shallow dish.
- Dip pork in egg mixture, letting excess drip off; dredge in panko. Cook in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until done. Serve with lemon slices, and sprinkle with parsley.
Side Dish Ingredients
- ¾ lb Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- ¼ tsp salt, divided
- ½ tsp pepper, divided
- ½ lb new potatoes, quartered
- 2 Tbsp water
- 1 slice bacon, chopped
- ¼ cup chopped red onion
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
Side Dish Instructions
- Preheat oven to 425°F. Combine Brussels sprouts, oil, ⅛ tsp salt, and ¼ tsp pepper on a greased rimmed baking sheet. Bake 15 minutes or until browned and tender.
- Meanwhile, place potatoes and water in a microwave-safe bowl; cover with plastic wrap. Microwave at 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, ⅛ tsp salt, and ¼ tsp pepper; toss.
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