Ingredients

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • 2 tablespoon brown sugar
  • 1 pound brussels sprouts, halved
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 2 large eggs, beaten
  • 1 Gala apple, cut into 1/2-inch wedges
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1 1/2 cups Panko
  • 1/4 teaspoon smoked paprika
  • 1/4 cup vegetable oil

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.Season pork chops with salt and pepper, to taste.In a large bowl, whisk together eggs and milk.In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
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Step 2

  • Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
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Step 3

  • Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.
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  • Length: 24 minutes

Step 4

  • Serve immediately.