Breaded Pork Chops with Roasted Balsamic Brussels Sprouts is a 30 minute meal inspired by a recipe in a fitness magazine I was scavenging through this weekend. Of course I had to mix it up and also share my favorite brussels sprouts recipe!
I used to hate brussels sprouts. So did my husband. Was it just me, or were most of us led to believe that “brussels sprouts” equaled vomit vegetable? It wasn’t until this year during a date night when we went to a restaurant in our little beach town that was known for their tasty Roasted Brussels Sprouts, that we both finally gave it a try.
After I popped that first sprout in my mouth, I locked eyes with my husband and we both were hooked!
Now I make them ALL the time!
I go back and forth with adding thick-cut bacon, but I always drizzle them with Balsamic Vinegar! Since I was making these with pork chops, I figured adding more pork would be too much. They will be delicious either way.
These simple roasted brussels sprouts are tossed with olive oil and salt and pepper before adding the balsamic vinegar.
Once the sprouts are in the oven, you will start breading the boneless pork chops and adding them to the heated skillet.
To really make the flavors of the pork chops stand out, is with the gravy. By whisking the leftover browned bits, some chicken broth and a little butter and flour you will have a roux for a gravy that perfectly compliments the pork chops (most pan roux’s also go well with rice or potatoes).
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| Servings | Prep Time |
| 4-6 servings | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 45 minutes |
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Juicy breaded boneless pork chops smothered in homemade gravy with a side of tender roasted balsamic brussels sprouts.
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- 4-6 boneless pork chops
- 9 tbsp flour
- 1 1/2 cups chicken broth, low sodium
- 1 large egg, lightly beaten
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp canola oil, divided
- 1 1/2 tbsp butter, melted
- 1-1 1/2 lbs brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp balsamic vinegar
- 4 slices thick cut bacon, chopped (optional)
- Season both sides of pork chops with salt and pepper. Add 7 tablespoons of flour in a bowl. Place beaten egg in a separate bowl. Dip pork chop in egg mixture; then dip into flour, coating both sides.
- Heat a cast iron skillet to medium-high. Add 1 tablespoon of Canola oil to coat pan. Add 3 pork chops at a time (or whatever fits the skillet). Cook for 2-3 minutes each side or until done. Add another tablespoon of oil and repeat with remaining pork chops.
- Using a whisk, add the chicken broth and scrape the pan to loosen browned bit. In a small bowl, mix the melted butter and 2 tablespoons of flour together; slowly add to pan while whisking. Cook 2-3 minutes until desired thickness. Season with salt and pepper.
- Preheat oven to 400 degrees.
- In a large bowl, combine brussels sprouts, olive oil, salt and pepper. Toss to coat. Pour onto the baking sheet and space out the sprouts as much as possible. (Add chopped thick-cut bacon, if desired) Bake for 30-35 minutes; when charring occurs. Toss with a spatula half way through.
- After it cools for a few minutes; drizzle with balsamic vinegar. Serve.
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