Parmesan-Crusted Pork Chops with Roasted Potatoes and Brussels Sprouts

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 1 3/4 lb Boneless pork chops (1-inch thick)
• 1 1/2 lb Yukon gold potatoes
• 12 oz Brussels sprouts
• 1/2 cup Grated Parmesan cheese
• 1/2 cup Panko breadcrumbs
• 1 each Eggs
• 6 tbsp Vegetable oil
• 1 tsp Garlic powder
• 1 tsp Dried parsley
• 1 1/2 tsp Salt
• 1 tsp Black pepper

Instructions

1. Heat the oven to 425°F. Scrub the potatoes and cut them into 1-inch chunks (halve any small ones). Toss them on a large rimmed sheet pan with 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, spread in a single layer, and roast 10 minutes.
2. While the potatoes roast, rinse the Brussels sprouts, trim the stem ends, and halve them. Toss them in a bowl with 1 tablespoon of the oil and 1/4 teaspoon of the salt. After the potatoes have roasted 10 minutes, add the sprouts to the pan, cut side down, and roast 20 minutes more, stirring once, until the potatoes are golden and the sprouts are browned.
3. Prepare the chops: put each chop in a zip-top bag or between two sheets of plastic wrap and pound to about 1/2 inch thick with a meat mallet or heavy pan, so they cook quickly and evenly. Pat dry and season both sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
4. Set up the coating: beat the egg in a shallow dish. On a plate, mix the Parmesan, panko, garlic powder, parsley, and the remaining 1/4 teaspoon of pepper. Dip each chop in the egg, then press it firmly into the crumb mixture on both sides. Throw away any leftover egg and crumbs and the plastic bag or wrap afterward, since they touched raw pork, and wash your hands.
5. Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Cook 2 of the chops 3-4 minutes per side, until golden and the center reaches 145°F. Move them to a clean plate. Add the last tablespoon of oil, wipe out any burned crumbs, and cook the other 2 chops. Let all four rest 3 minutes. Keep the heat at medium so the cheese crust browns without burning.
6. Serve the chops with the roasted potatoes and Brussels sprouts.