When I read this recipe I knew I had to try it. John and I love (of course) pork chops and brussel sprouts. These came out juicy and delicious. Enjoy!!
salt and pepper
1/4 cup milk
2 cups panko
2 cups cheddar cheese, shredded
1 tsp. garlic powder
1 lb. Brussels Sprouts, cut in half
2 Tbsp. olive oil
Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside.
In a shallow dish, whisk together the eggs and milk. In another shallow dish add the panko, cheddar cheese, and garlic powder.
Salt and pepper the pork chops and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
In a large bowl add the brussels sprouts, carrots, and onion. Salt and pepper and toss with the olive oil. Lay them next to the pork on the sheet pan.
Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.