ENTER Allstate Sugar Bowl Ticket Secret Word Contest
Friday Night Football Scoreboard
Goodell admits he ‘got it wrong,’ announces domestic abuse policy for NFL players

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.