Roasted Pork Chops with Sriracha Brussels Sprouts (Sheet Pan)

Brussels Sprouts and a little Sriracha was so delish. This recipe is easy and it will not disappoint.

1 lb Brussels sprouts, trimmed and halved or quartered if large
1 small red onion, halved and sliced ½" thick
2 Tbsp. vegetable oil
sea salt
black pepper, freshly ground
1 Tbsp. apple cider vinegar
4 tsp. pure honey
1 tsp. Sriracha
4 (¾" thick) center-cut pork chops, boneless (~ 1¼ lbs)
2 Tbsp. Dijon mustard
6 Tbsp. panko breadcrumbs
2 Tbsp. fresh parsley, finely chopped

Put a baking sheet on the middle oven rack and preheat to 450°F (230°C/210°C fan, Gas Mark 8).

Toss the Brussels sprouts and red onion in a large bowl with 1 Tbsp. vegetable oil, ½ tsp. salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20-25 minutes.

Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.

Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 Tbsp. parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)

Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 Tbsp. parsley.