Pork Chops with Cheddar Cracker Crust, Cider-Onion Gravy, and Warm Corn Brussels Sprouts Hash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork chops dry with paper towels and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.

2. 2

   In one shallow dish, mix the crushed cheddar crackers, shredded cheddar cheese, and 1 tablespoon of the flour. In a second dish, place the beaten egg with the Dijon mustard. In a third dish, place the remaining flour.

3. 3

   Dredge each pork chop in the flour, then dip it into the egg-mustard mixture, and finally press it into the cracker-cheddar mixture to create an even crust.

4. 4

   Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Brown the pork chops for 2 minutes per side until the crust colors. Transfer the skillet to the oven and bake for 8 to 10 minutes at 220°C / 425°F, until the pork is cooked through. Remove the chops and let them rest.

5. 5

   Meanwhile, place the potatoes in a small pot with cold water and a pinch of salt. Bring to a boil and cook for 8 minutes until just tender. Drain well.

6. 6

   In another large skillet, heat the remaining 1 tablespoon vegetable oil. Add the cooked potatoes and brown for 4 minutes. Stir in the Brussels sprouts, corn, half of the chives, the remaining garlic powder, the remaining smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 5 to 6 minutes, stirring, until the sprouts are tender and the corn is glossy.

7. 7

   Add the apple cider vinegar to the hash, stir for 30 seconds, and turn off the heat. Keep warm.

8. 8

   For the gravy, return the pork chop skillet to medium heat. Add the remaining 1 tablespoon butter and the yellow onion. Cook for 4 to 5 minutes until softened and lightly golden.

9. 9

   Sprinkle the remaining 2 tablespoons flour over the onion and cook for 1 minute, stirring. Gradually pour in the apple cider and chicken broth, scraping the bottom of the pan. Stir in the Worcestershire sauce and cook for 3 to 5 minutes until slightly thickened.

10. 10

    Taste the gravy and adjust with the remaining salt and pepper if needed. Serve each plate with the warm corn and Brussels sprouts hash, a pork chop on top or alongside, and finish with the cider gravy and the remaining chives over everything.