Pretzel Crusted Pork Chops with Shredded Brussels Sprouts and a Creamy Mustard Sauce

I use to watch 30 Minute Meals all the time when the Food Network aired cooking shows instead of contests. I watched Rachel use pretzels to coat pork and this gave me the inspiration for this meal. She served hers with sautéed red cabbage. I’m heavy on the Brussels sprouts right now so I used them. This meal looks fancy but it is not difficult to make and takes less than 20 minutes.

Pork chops- ingredients and recipe

Preheat oven to 400

4 bone in or boneless pork chops

1 cup of crushed pretzels

1/4 cup of Mayo

Juice of half a lemon

S&P

EVOO

Crumble pretzels in food processor

Season pork with S&P

Place Mayo in a bowl and add lemon juice and stir

Coat pork with a little Mayo then coat with pretzel crumbs.

Heat 2 tablespoons of oil in a large skillet. Once hot add 3 of the pork chops and cook 2-3 minutes on each side. Remove and place on a baking sheet. I put mine on one with a rack. Cook last chop in skillet. Place in oven and cook for 6-8 minutes.

Brussels Sprouts

1 shallot – diced

2 cups of thinly chopped brussel sprouts

S&P

EVVO

Wipe pan and add 1 tablespoon of oil. Add shallots and Brussels sprouts and sauté for 5-6 minutes.

Sauce

2 tablespoons of Mayo

1 tablespoon of Dijon mustard

1 teaspoon of honey or maple syrup

a little lemon juice

S&P

Place all in a bowl snd whisk. Drizzle over pork snd Brussels sprouts.