Crispy breaded pork cutlets served with glazed Brussels sprouts

Ingredients:

• 4 natural boneless pork chops, center cut (2 cm thick; approximately 600 g total)
• 450 g Brussels sprouts, trimmed and halved (large heads – quartered)
• 1 small red onion, halved and sliced ​​into 1cm thick half rings.
• 2 tablespoons of vegetable oil
• 1 tbsp. apple cider vinegar
• 4 teaspoons of honey
• 1 tsp. sriracha sauce
• 2 tablespoons Dijon mustard
• 6 tbsp. panko breadcrumbs
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat to 230°C (430°F). In a large bowl, toss the Brussels sprouts with the red onion, 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, and a small amount of freshly ground black pepper. Spread the sprouts in a single layer on the hot baking sheet and bake, without stirring, until tender and golden brown, 20-25 minutes.
2. Meanwhile, combine the vinegar, honey, Sriracha sauce, and a pinch of salt in a large bowl. Set aside.
3. Sprinkle the pork cutlets with salt and black pepper and brush both sides with mustard. On a plate, combine the breadcrumbs with 1 tablespoon of parsley, a pinch of salt, and freshly ground black pepper to taste. Roll the cutlets in the mixture, pressing down to coat evenly on all sides. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
4. Add the pork chops and cook until browned and cooked through, 4-5 minutes per side. Reduce the heat to medium if the chops are cooking too quickly.
5. Add the roasted vegetables to the honey sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon of parsley.