A Dinner Trifecta with Pork Chops, Eggplants, and Brussels Sprouts

Are you looking for a well balanced dinner meal? This is the right recipe for you! You get a mix of sweet and sour from the pork chops, sharpness from the crispy baked cheddar eggplants, and nuttiness from the roasted brussels sprouts. The description is enough to make you hungry!

Ingredients

For the pork chops:

• 4 boneless pork chops

• Salt and pepper to taste

• 2 tablespoons (26g) olive oil

• 4 tablespoons (56g) unsalted butter

• 2 tablespoons (7g) onion, minced

• 2 garlic cloves, minced

• 2 teaspoons (5g) all purpose flour

• 1 1/4 cup chicken stock or broth

• 2 tablespoons (3g) chopped parsley, plus more for garnish

• 1 teaspoon (2g) lemon zest

• 2 tablespoons (28g) lemon juice

For the crispy baked eggplants:

• 2 medium-sized eggplants

• 2 eggs

• 1 cup grated parmesan or white cheddar cheese

• 1 cup plain panko breadcrumbs

• 2 teaspoons (2g) dried Italian seasoning

• Salt and pepper to taste

• 3 tablespoons (39g) olive oil

For the roasted brussels sprouts:

• 12oz (320g) brussels sprouts

• 3 tablespoons (39g) olive oil

• Salt and pepper to taste

• 5 oz (142g) grape tomatoes, halved lengthwise (optional)

Directions

For the pork chops:

1. Using a paper towel, dry the pork chops. Season with salt and pepper on both sides.

2. In a cast iron skillet or large pan over high heat, add the olive oil . Simmer for 1-2 minutes. Once simmering, lower to medium heat and add the pork chops. Cook each side for about 5-6 minutes until browned. Remove from the skillet and transfer to a plate.

3. Remove the fat from the skillet and add the butter. Add the onion and garlic, and saute for 1-2 minutes. Add the flour and stir until no flour pockets are left.

4. Turn the heat to high and add the chicken stock or broth. Whisk the mixture together and allow to boil. Once boiling, lower to a medium-low heat and simmer for 8-10 minutes.

5. Stir in the parsley, lemon zest, and lemon juice. Simmer for 1-2 minutes. Add the pork chops back in, flipping once to coat the other side with the sauce. Garnish with additional parsley.

For the crispy baked eggplants:

1. Preheat the oven to 375 F (190 C). Line a baking sheet with foil and drizzle with the 3 tablespoons olive oil.

2. Wash the eggplants and cut into 1/2 to 3/4 inch thick rounds.

3. In a bowl, whisk the eggs. In another bowl, combine the cheese, breadcrumbs, Italian seasoning, and salt and pepper.

4. Dip each eggplant into the egg mixture first then into the breadcrumb mixture. Transfer the coated eggplants onto the baking sheet.

5. Bake until the bottoms are golden brown, about 15 minutes. Flip each eggplant round and bake again for another 10 minutes.

6. Remove from the oven and cool for 5 minutes before serving.

For the roasted brussels sprouts:

1. Preheat the oven to 375 F (190 C). Line a baking sheet with foil.

2. Wash and trim the ends of the brussels sprouts. Half each sprout lengthwise and place into a large mixing bowl.

3. Add the salt, pepper, and olive oil into the bowl. Toss the brussels sprouts, coating each with enough oil, salt, and pepper.

4. Transfer onto the baking sheet and bake for 30-40 minutes. Halfway through the cooking time, toss the sprouts to cook the other sides. This is also the time to add the optional halved grape tomatoes.

5. Remove from the oven, and transfer to a serving bowl.

Enjoy, and satisfy your craving!