Crispy breaded pork cutlets served with glazed Brussels sprouts
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 21 G., saturated fats 6 G., proteins 32 G., carbohydrates 23 G., fiber 4 G., cholesterol 80 mg, sodium 724 mg, sugar 9 G.
Calories 410, total fat 21 G., saturated fats 6 G., proteins 32 G., carbohydrates 23 G., fiber 4 G., cholesterol 80 mg, sodium 724 mg, sugar 9 G.
Prepare a delicious dinner of pork loin and roasted Brussels sprouts with red onions in a sweet and tangy honey-Sriracha sauce—even those who thought they didn't like Brussels sprouts will be hooked. The boneless pork loin is cut into 2-cm-thick patties, then coated in mustard, rolled in panko breadcrumbs, and pan-fried until golden brown. Japanese panko breadcrumbs are larger and fluffier than regular breadcrumbs, creating a super-crisp crust after frying, revealing tender, juicy meat underneath.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork chops, center cut (2 cm thick; approximately 600 g total)
- 450 g Brussels sprouts, trimmed and halved (large heads – quartered)
- 1 small red onion, halved and sliced into 1cm thick half rings.
- 2 tablespoons of vegetable oil
- 1 tbsp. apple cider vinegar
- 4 teaspoons of honey
- 1 tsp. sriracha sauce
- 2 tablespoons Dijon mustard
- 6 tbsp. panko breadcrumbs
- 2 tbsp finely chopped fresh parsley
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Recipes with similar ingredients: pork loin, pork, Brussels sprouts, panko breadcrumbs, Sriracha sauce, apple cider vinegar, honey, parsley
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven and preheat to 230°C (430°F). In a large bowl, toss the Brussels sprouts with the red onion, 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, and a small amount of freshly ground black pepper. Spread the sprouts in a single layer on the hot baking sheet and bake, without stirring, until tender and golden brown, 20-25 minutes.
- Meanwhile, combine the vinegar, honey, Sriracha sauce, and a pinch of salt in a large bowl. Set aside.
- Sprinkle the pork cutlets with salt and black pepper and brush both sides with mustard. On a plate, combine the breadcrumbs with 1 tablespoon of parsley, a pinch of salt, and freshly ground black pepper to taste. Roll the cutlets in the mixture, pressing down to coat evenly on all sides. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
- Add the pork chops and cook until browned and cooked through, 4-5 minutes per side. Reduce the heat to medium if the chops are cooking too quickly.
- Add the roasted vegetables to the honey sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon of parsley.
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