Live at Yo Fresh Food: Making Pan Shake and Bake Pork Chops

Full recipe from Yo Fresh:

DISCOUNT CODE: YO21 when you visit the website. 

For the Pork Chops
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1/4 cup milk
1 1/2 cups Panko
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon smoked paprika
1/4 cup olive oil

For the Brussels Sprouts and Apples
1 pound brussels sprouts, halved
1 Gala apple, cut into 1/2-inch wedges
3 tablespoons olive oil
1 T Dijon mustard
2 tablespoon brown sugar
1 teaspoon dried rosemary
1/4 teaspoon dried sage
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large bowl, combine brussels sprouts, apple, olive oil, mustard brown sugar, rosemary, and sage; season with salt and pepper, to taste; set aside.

3. Season pork chops with salt and pepper, to taste.

4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic
powder, onion powder, oregano, basil, thyme, parsley, paprika, and olive oil; season with salt
and pepper, to taste.

5. Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko
mixture, pressing to coat.

6. Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork
chops.

7. Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional
10-12 minutes, or until the pork is completely cooked through, reaching an internal
temperature of 140 degrees F.

8. Serve immediately