"Almond-Crusted Pork Chops with Creamy Mustard Sauce and Roasted Brussels Sprouts"
AKA The longest titled dinner in the history of dinners.
If you heard cheering from my house one night this weekend, it was not a ballgame that brought on the hollering, it was THIS MEAL. This meal was a 5-Alarm HOME RUN at our place!
I mean seriously, momma be like:
Almond-Crusted Pork Chops with Creamy Mustard Sauce
and Roasted Brussels Sprouts
1 1/4 C (whole wheat) Panko Breadcrumbs
3/4 C Sliced almonds, Chopped*
2 Cloves Garlic, Minced
2 Egg Whites
6 Boneless Porkchops
2 TBS Olive Oil
14.5 oz Can reduced sodium chicken broth
1/2 C Dry white wine**
1 TBS Cornstarch
3 TBS Coarse-grain dijon mustard
1/4 C reduced-fat sour cream
1 1/2 lb Brussels sprouts, trimmed and cut in half
3 TBS Olive oil
Salt and Pepper to taste
preheat oven to 425 degrees. toss together Brussels, oil, salt and pepper. place on a rimmed baking sheet coated with cooking oil. bake 20 minutes, or until Brussels are tender and brown. ***
Combine: Panko, almonds and garlic in a shallow dish; beat egg whites in a small bowl until foamy.
Dip chops in egg white; dredge in panko mix.
Heat oil in a large nonstick skillet over medium heat; add pork chops.
Cook 10-12 minutes, turning once, until browned and done. remove from skillet and keep warm.
Whisk together chicken broth, wine and cornstarch; add to skillet and cook, whisking often over medium-high heat until thickened.
Stir in mustard and sour cream until blended; serve over chops.
* about the almonds: I threw mine in a ziploc and pulverized mine with a rolling pin.
** cooking wine is located by the vinegars in the grocery store
*** A friend of mine says he cooks his Brussels in his toaster oven to make them extra brown.