Good Morning New Orleans / NOLA Flavor

Paneed Pork Chops with Roasted Brussel Sprouts

By Aaron Burgau, Chef/Owner of Patois

Serves 2

Paneed Pork Chops

4 lean center cut pork chops (2oz each)

1 ½ cups whole wheat flour

1 ½ cups whole wheat breadcrumbs

1 tablespoon olive oil

1 cup 2% milk mixed with 1 egg

Dredge chops in flour then coat in egg/milk mixture.  Dip and coat in breadcrumbs.  Heat oil in large skillet until hot.  Place chops in pan, cook 3 minutes on each side.

Roasted Brussels Sprouts

1 tablespoon canola oil

2 cups raw Brussels sprouts, halved

Salt and pepper to taste

½ teaspoon chopped garlic and shallots

Heat oil in medium skillet to medium-hot.  Add Brussels sprouts, salt, and pepper.  Cook about 5 minutes, stirring frequently, until sprouts are caramelized.  At very end, add ½ teaspoon of chopped garlic and shallots. Toss around with sprouts a few times then immediately take off fire.

 

Vinaigrette

1 teaspoon coarse ground mustard

1 teaspoon Steen’s cane syrup (or honey)

1 teaspoon diced shallot

1 Tablespoon vinegar

Mix well.

To serve:  Place sprouts in center of plate, and place pork chops on top.  Drizzle vinaigrette acrosse the chops and around the plate.  Serve immediately.

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