Parmesan-Crusted Pork Chop with Brussels Sprouts, Marinara, and Basil
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Ingredients & Equipment
What we send
- 10 ouncesBrussels sprouts
- 1/8 ouncebasil
- 1red onion
- 2 clovesgarlic
- 1 1/2 teaspoontomato paste
- 1/8 ounceoregano
- 1bay leaf
- 114-ounce can tomato purée
- 2boneless pork chops
- 1/4 cupgluten-free breadcrumbs
- 1 1/2 ouncegrated Parmesan cheese
- 2 ouncesshredded mozzarella cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium high-sided ovenproof pan
- 12" large nonstick pan
- Tree Nuts
Preheat oven to 425°F. Rinse all produce. Halve Brussels sprouts lengthwise through roots. Pick half of basil leaves and roughly chop, leaving remaining sprigs whole for Step 4. Peel onion, halve, and thinly slice. Mince garlic.
Roast Brussels sprouts
On a baking sheet, toss Brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until beginning to soften and brown, 14-16 minutes.
While Brussels sprouts roast, heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add onion and garlic and sauté, stirring, until softened and fragrant, about 4 minutes. Season with ¼ teaspoon salt.
Make tomato sauce
Add tomato paste to pan with aromatics and cook, stirring, until combined, about 1 minute. Add whole oregano sprigs, bay leaf, tomato purée, and remaining whole basil sprigs and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce has thickened and flavors have melded, 8-10 minutes. Meanwhile, pat pork dry and season with ½ teaspoon salt and pepper.
Crust and cook pork
In a large shallow bowl, whisk 1 egg. On a large plate, combine breadcrumbs and Parmesan. Dip pork in egg, allowing excess to drip off. Dredge in Parmesan breadcrumbs, pressing to adhere. Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pork. Cook until crust is golden brown and pork is cooked through and no longer pink, 3-5 minutes per side.
Finish and plate pork
Remove and discard basil and oregano sprigs and bay leaf from sauce. Season with ¼ teaspoon salt and pepper, then add Brussels sprouts and stir to combine. Sprinkle over mozzarella, transfer to oven, and bake until cheese is melted, 5-7 minutes. Sprinkle chopped basil over Parmesan-crusted pork chops and serve with Brussels sprouts. Dig in!