| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 45 minutes |
| Servings |
servings
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Ingredients
Breaded Pork Chops and Gravy
- 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
Roasted Balsamic Brussels Sprouts
- 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)
Ingredients
Breaded Pork Chops and Gravy
Roasted Balsamic Brussels Sprouts
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Instructions
Breaded Pork Chops and Gravy
- 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.
Roasted Balsamic Brussels Sprouts
- 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.