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Parmesan-Crusted Pork Chop

Parmesan-Crusted Pork Chop with Brussels Sprouts, Marinara, and Basil

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Because everything’s better with Parmesan, this week, Chef Michelle is  reimagining one of our favorite Italian dishes: chicken Parmesan. This time, though, she’s swapping out the poultry for pork chops, dredging them in cheesy breadcrumbs, and searing them until golden. The marinara treatment is reserved for roasted Brussels sprouts, which are topped with a heap of mozzarella and baked until the cheese is perfectly melty. By roasting the sprouts on their own, then baking them in the sauce, they get extra tender and soak up even more flavor.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 730
  • Protein 58g
  • Total Carb 43g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Brussels sprouts
    • 10 ounces
    • Brussels sprouts
  • garlic
    • 2 cloves
    • garlic
  • basil
    • 1/8 ounce
    • basil
  • red onion
    • 1
    • red onion
  • oregano
    • 1/8 ounce
    • oregano
  • boneless pork chops
    • 2
    • boneless pork chops
  • tomato paste
    • 1 1/2 teaspoon
    • tomato paste
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • gluten-free breadcrumbs
    • 1/4 cup
    • gluten-free breadcrumbs
  • bay leaf
    • 1
    • bay leaf
  • grated Parmesan cheese
    • 1 1/2 ounce
    • grated Parmesan cheese
  • 14-ounce can tomato purée
    • 1
    • 14-ounce can tomato purée

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • eggs
  • baking sheet
  • 10" medium high-sided ovenproof pan
  • 12" large nonstick pan

Allergens

Soy, Peanuts, Egg, Milk, Tree Nuts

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast Brussels sprouts

    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.

  3. Sauté aromatics

    Sauté aromatics

    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

  4. Make tomato sauce

    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

  5. Crust and cook pork

    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.

  6. Finish and plate pork

    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!

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