Crispy Pork with Honey Sriracha Brussels Sprouts

This is one of my favorite easy weeknight dinners: Crispy Pork Chops with Honey Sriracha Brussels Sprouts.  This one takes about 45 minutes to an hour from start to finish, and most of the ingredients are things we usually already have on hand, which is why it’s become a weeknight staple in our house.  The pork chops get a crispy, seasoned panko crust while the Brussels sprouts and red onions get a little char before being tossed in a sweet and spicy honey-Sriracha sauce.  It’s an easy dinner that comes together without much work but still feels like you put in a little extra effort.

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Ingredients:

2 bone-in center-cut pork chops

1 pound of Brussels sprouts

½ of a large red onion

1.5 cups of panko

1 tablespoon salt (plus a little extra for the Brussels)

1 tablespoon pepper (plus a little extra for the Brussels)

½ tablespoon of ancho chili powder

½ tablespoon of garlic powder

½ tablespoon of onion powder

1 tablespoon apple cider vinegar

1 tablespoon of honey

2 tablespoons of sriracha

1.5 tablespoons of canola oil (plus enough to cover the bottom of your skillet)

2-3 tablespoons of creamy Dijon mustard

Recipe:

  1. Cover a large sheet pan with aluminum foil, put it into the oven, and preheat to 450.  This will make the sheet pan screaming hot, creating a sear when you add the Brussels sprouts and red onions.

  2. Take your pork chops out of the fridge to come to room temperature.  This will help them cook fully without burning the panko crust.

  3. Wash your Brussels sprouts, trim off the ends and any bad leaves, then put them into a medium-large bowl.  If your Brussels are on the larger side, you may want to cut them in half.

  4. Slice your red onion into strips about ½ an inch wide and add them to the bowl with the Brussels sprouts.

  5. Add 1.5 tablespoons canola oil to the Brussels sprouts and onions, then toss to coat evenly.  Add salt and pepper to taste, then toss again.  Set the bowl aside.

  6. Mix the vinegar, honey, and sriracha in a small bowl and set aside.

  7. In a Ziploc bag, combine the panko, salt, pepper, ancho, garlic powder, and onion powder.

  8. Empty the panko mixture onto a rimmed plate or a small baking sheet.

  9. Squirt about .5 tablespoons of Dijon mustard onto each side of the pork chops and coat to create a binder for the panko.

  10. Firmly press each side of the pork chop into the panko to coat completely.  I usually do it 3-4 times per side to ensure a thick crust that doesn’t break.

  11. Put the Brussels sprouts and red onions on the baking sheet and cook for 20-25 minutes, until they start to develop a light char.  Set the bowl aside to use again later. 

  12. While the Brussels sprouts are cooking, heat a large skillet over medium-high heat.  Add enough oil to cover the bottom of the pan completely.  When the oil is hot (about 2 minutes), carefully add the pork chops and cook for about 7 minutes per side.  If the panko begins to get too brown, turn the burner down to medium.

  13. When the pork is done, remove the chops from the pan and transfer to a wire rack to cool.

  14. Take the Brussels sprouts out of the oven and put them back into your bowl, then toss with the honey-sriracha mixture.