Crispy Pork Chops with Sriracha Brussels Sprouts

foodnetwork.com

Ilya Golberg

1 pound Brussels sprouts, trimmed and halved (or quartered if large)

1 small red onion, halved and sliced ½ inch thick

2 tablespoons vegetable oil

Kosher salt and freshly ground pepper

1 tablespoon apple cider vinegar

4 teaspoons honey

1 teaspoon Sriracha

4 boneless center-cut pork chops (¾ inch thick; about 1 ¼ pounds)

2 tablespoons dijon mustard

6 tablespoons panko breadcrumbs

2 tablespoons finely chopped fresh parsley

Directions at foodnetwork.com

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