A super-sized family meal perfect for the holidays!

Michael Symon's Double Cut Pork Chops with Shaved Brussels Sprout Salad

  • For the Pork Chops:
  • 4 double cut pork chops (bone in)
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups panko bread crumbs
  • 1 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • Butter
  • .
  • .
  • For the Shaved Brussels Sprout Salad:
  • 1 pound Brussels sprouts (shaved on mandolin)
  • 2 tablespoons brown mustard
  • 2 scallions (finely chopped)
  • 2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
step-by-step directions
step-by-step directions
  • For the Pork Chops: Put the pork chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
  • Set up a breading station: In three separate bowls put the flour, eggs, and bread crumb. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
  • Season the chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.
  • Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the pork chops and cook until golden brown, 4 to 6 minutes per side. 
  • Remove to paper towels to drain until ready to serve.
  • For the Shaved Brussels Sprout Salad: In a mixing bowl combine the mustard, scallions, sherry vinegar and salt. Whisk in the olive oil. Add the shaved Brussels sprouts and toss evenly to coat. Season with additional salt and pepper and serve with pork chops.
Similar categories: Dinner Courses & Meals Lunch
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