$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:crispy porkchops with siricha brussel sprouts

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


Cooking Instructions:

brussel sproutsPreheat 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!