Pan-Seared Pork Chops with Cornbread Crumbs
Pan-Seared Pork Chops with Cornbread Crumbs
Ingredients
For the Pork Chops
- 4 boneless pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Cornbread Crumbs
- 1/2 cup cornbread mix, prepared according to package directions for a small batch, then crumbled
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon garlic powder
For the Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the cornbread crumbs: If using a mix, prepare a small batch of cornbread according to package directions, then crumble it into small pieces. In a small bowl, combine the cornbread crumbs with melted butter, chopped fresh sage, and garlic powder. Toss to coat evenly. Spread the seasoned crumbs on the prepared baking sheet.
⏱️ 10 min
- 3
Prepare the Brussels sprouts: In a medium bowl, toss the trimmed and halved Brussels sprouts with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the same baking sheet as the cornbread crumbs, ensuring they don't overlap too much.
⏱️ 5 min
- 4
Roast the Brussels sprouts and cornbread crumbs: Place the baking sheet in the preheated oven. Roast for 15-20 minutes, or until the Brussels sprouts are tender-crisp and lightly caramelized, and the cornbread crumbs are golden brown and toasted. Stir both halfway through cooking. Remove from oven and set aside.
⏱️ 20 min•🌡️ 400
- 5
Start the mashed potatoes: Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 6
Prepare the pork chops: While potatoes are cooking, pat the boneless pork chops dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 7
Sear the pork chops: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C). Remove pork chops from the skillet and let them rest on a cutting board for 5 minutes.
⏱️ 10 min
- 8
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the warmed whole milk, softened unsalted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Assemble and serve: Divide the creamy mashed potatoes among four plates. Top with a pan-seared pork chop. Arrange the roasted Brussels sprouts alongside. Sprinkle the toasted cornbread crumbs generously over the pork chops and Brussels sprouts. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Pork Chops with Cornbread Crumbs
Ingredients
For the Pork Chops
- 4 boneless pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Cornbread Crumbs
- 1/2 cup cornbread mix, prepared according to package directions for a small batch, then crumbled
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon garlic powder
For the Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the cornbread crumbs: If using a mix, prepare a small batch of cornbread according to package directions, then crumble it into small pieces. In a small bowl, combine the cornbread crumbs with melted butter, chopped fresh sage, and garlic powder. Toss to coat evenly. Spread the seasoned crumbs on the prepared baking sheet.
⏱️ 10 min - 3
Prepare the Brussels sprouts: In a medium bowl, toss the trimmed and halved Brussels sprouts with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the same baking sheet as the cornbread crumbs, ensuring they don't overlap too much.
⏱️ 5 min - 4
Roast the Brussels sprouts and cornbread crumbs: Place the baking sheet in the preheated oven. Roast for 15-20 minutes, or until the Brussels sprouts are tender-crisp and lightly caramelized, and the cornbread crumbs are golden brown and toasted. Stir both halfway through cooking. Remove from oven and set aside.
⏱️ 20 min•🌡️ 400 - 5
Start the mashed potatoes: Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 6
Prepare the pork chops: While potatoes are cooking, pat the boneless pork chops dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 7
Sear the pork chops: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C). Remove pork chops from the skillet and let them rest on a cutting board for 5 minutes.
⏱️ 10 min - 8
Finish the mashed potatoes: Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the warmed whole milk, softened unsalted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Assemble and serve: Divide the creamy mashed potatoes among four plates. Top with a pan-seared pork chop. Arrange the roasted Brussels sprouts alongside. Sprinkle the toasted cornbread crumbs generously over the pork chops and Brussels sprouts. Serve immediately.
⏱️ 5 min