Crispy Pork Chops With Sriracha Brussels Sprouts Recipes

Steps:

• Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
• Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
• Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
• Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
• Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

Steps:

• In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
• Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
• Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
• Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.