Dijon Pork Chops with Brussels Sprouts

INGREDIENTS

• 4 pork chops
• 1 Tbsp Dijon mustard
• 1 cup Italian panko
• cooking spray
• salt & pepper
• 1 lb Brussels sprouts, trimmed and halved
• 2 Tbsp EVOO
• 1 tsp chopped fresh rosemary

PREPARATION

1. Place rack in middle of oven and heat to 400 (it says). Heat a sheet pan in the oven.
2. Pat chops dry with a paper towel and set on a plate. Spread mustard on both sides of chops then sprinkle panko on both sides, pressing crumbs in so they stick.
3. Remove hot pan from oven and lightly spray with cooking spray.
4. Place chops on pan, and lightly season with salt and pepper.
5. Put sprouts in a large bowl. Coat with EVOO, rosemary, salt, and pepper, then transfer to the sheet pan, arranging in a single layer around the perimeter.
6. Bake for 10 minutes, Flip the chops and sprouts. Bake 10-12 more minutes, until panko is golden brown.

( 5-ingredient One Pot - kindle )

-- JMag Guthrie - 2019-03-15