Crispy Pork + Brussels Sprouts Image

Crispy Pork + Brussels Sprouts

Struggle Meals - "Mayo: The Secret Ingredient"

Prep Time
Cook Time


Crispy Pork Chops

  • 4 boneless pork chops, 3/4 to 1 inch thick
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup mayonnaise
  • 3 tablespoons finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 teaspoons chopped thyme leaves
  • 2/3 cup panko breadcrumbs
  • Parsley for garnish

Brussel Sprouts

  • 11/2 pound brussel sprouts, trimmed and sliced in half
  • 4 cloves garlic, minced
  • 1/3 cup mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • Chopped flat leaf parsley, for garnish


Crispy Pork Chops

  1. Place the individual pork chops between two pieces of plastic wrap and use a rolling pin or bottle to pound very thin. Salt and pepper both sides. Sprinkle the pork chop with salt and pepper and garlic powder. Spread the mayonnaise on the pork chop and set aside. Add panko, parmesan cheese, and thyme to a small bowl and season with salt. Dredge the slathered pork chops through the breadcrumb mix. Heat the oil in a skillet and cook on each side until golden brown, 4-5 minutes per side.
  2. Cook’s Tips: Mayonnaise locks in the moisture and adds moistness. It also helps season the pork. You may need less salt than usual since the mayonnaise is already seasoned.

Brussel Sprouts

  1. Preheat the oven to 425 degrees F.
  2. Toss brussel sprouts, garlic, and mayonnaise in a large bowl until well coated. Season with salt and pepper. Transfer to a sheet tray and roast until tender and crisp, about 25-30 minutes. Garnish with chopped parsley.