$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly below is October’s healthy and timeless meal creation!
Crispy Pork Chops with Sriracha Brussels Sprouts
|1 lb. brussels sprouts (trimmed and halved)||$2.99|
|1 small red onion (sliced)||$0.49|
|2 tbsp extra virgin olive oil||$0.19|
|Kosher salt and black pepper||$0.00|
|1 tbsp. apple cider vinegar||$0.19|
|4 tsp. honey||$0.39|
|1 tsp. sriracha||$0.39|
|4 boneless center-cut pork chops (3/4 in. thick)||$11.99|
|2 tbsp. Dijon mustard||$0.29|
|6 tbsp. panko breadcrumbs||$0.99|
|2 tbsp. fresh parsley (finely chopped)||$0.99|
|Total Cost for Dinner- Serves 4||$18.90|
Preheat oven to 450 degrees F. Toss brussels sprouts and red onion in large bowl with 1 tbsp. of the extra virgin olive oil, ½ tsp. salt and a pinch of black pepper. Roast brussels sprouts in a single layer, spread out evenly until tender and charred in some spots (about 20-25 minutes).
Whisk the vinegar, honey, sriracha and a pinch of salt in a large bowl and set aside.
Season the chops with salt and pepper and brush the mustard on both sides. Toss the panko with 2 tsbp. of parsley and add a pinch of salt and pepper. Press both sides of the pork chops in the mixture of panko breadcrumbs to evenly coat.
Heat the remaining 2 tbsp. olive oil in a large non-stick pan over medium high heat. Add the chops and cook until browned and cooked through – about 4-5 minutes per side. (Reduce the heat to medium if the crust gets too dark)
Add the roasted vegetables to the honey-sriracha sauce and toss to coat. Serve along side the pork chops and garnish with remaining chopped parsley. ENJOY!