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Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)

In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.   

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author WW

Ingredients

Brussels Sprouts

  • 20 ea Brussels sprouts cut in half lengthwise
  • 3 slices bacon cooked and cut into 1/4" pieces
  • 1/2 ea yellow onion sliced
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper ground

Pork Chops

  • 2 ea pork chops 1/2" thick
  • 2 tbsp onion soup mix packaged or homemade*
  • 1/2 cup bread crumbs finely crushed
  • 1 ea egg slightly beaten

Instructions

Marinating Brussels Sprouts

  1. Cut Brussels sprouts in half lengthwise and slice onion

  2. Place Brussels sprouts halves and onions in a gallon zip-lock bag

  3. Add olive oil and shake bag to coat

  4. Add salt, pepper, and garlic powder; shake to coat

  5. Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once ** 

Putting the Pan Together

  1. Preheat oven to 400 °F

  2. Line a large cookie sheet with nonstick foil

  3. Empty Brussels sprouts onto one end of cookie sheet

  4. Combine onion soup mix and bread crumbs on a paper plate or flat dish

  5. Dip pork chops in beaten egg and coat with soup/crumb mixture

  6. Place in center of cookie sheet

  7. Place tater tots or other starch of choice on other end of cookie sheet

  8. Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.

Recipe Notes

*Homemade onion soup mix

**I marinated overnight

Serve with side salad or fruit - shown with homemade Coleslaw

©2018 Warrior Woman's Kitchen