with Roasted Brussels Sprouts and Mashed Potatoes
Schnitzel is a German staple of thinly sliced meat that's breaded and then pan-fried for a quick, delicious weeknight dinner the whole family will love! A dollop of aioli is the perfect schnitzel topper. Ingredients: Russet potato • Pork chop • Brussels sprouts • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Mayonnaise
4 tbsp
Panko Breadcrumbs
0.66 cup
Russet Potato
2 unit
Garlic, cloves
3 unit
Brussels Sprouts
227 g
Sour Cream
2 unit
Pepper
0.25 tsp
Oil
3 tbsp
Butter
2 tbsp
Salt
1.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then mince or grate garlic.
- Remove brown spots from potatoes, then peel and cut into 1-inch pieces.
- In a small bowl, add half the mayo, half the sour cream and 1/4 tsp garlic. Season with salt and pepper, then stir to combine. Set aside.
- In a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use the same for 4 servings.)
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
- Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, to an unlined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10 min, until almost tender.
- At the 10-min mark, add remaining garlic to Brussels sprouts, then toss to coat.
- Continue to roast in the middle of the oven for 4-5 min, until tender.
- Meanwhile, in a shallow dish, combine panko and 1/4 tsp (1/2 tsp) salt.
- Cover each pork chop with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each pork chop until 1/2-inch thick. Season with salt and pepper.
- Coat each pork chop all over with remaining mayo.
- Working with one pork chop at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then pork chops. Cook for 4-6 min on one side, until browned. (NOTE: Don't crowd the pan; cook pork chops in 2 batches if needed.)
- Flip pork chop, then continue cooking for another 3-6 min, until cooked through.**
- Drain and return potatoes to the same pot, off heat.
- Mash remaining sour cream and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
- Divide pork, mashed potatoes and Brussels sprouts between plates.
- Spoon aioli over pork.
1120
kcal
Calories
66
g
Fat
19
g
Saturated Fat
81
g
Carbohydrate
8
g
Sugar
9
g
Dietary Fiber
54
g
Protein
180
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
2150
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
with Roasted Potatoes and Broccoli
