DIJON CRUSTED PORK CHOPS


4 boneless pork chops
2-1/2 Tbsp. Dijon mustard
1/2 cup Panko breadcrumbs
1/2 Tbsp. oil
salt & pepper

Lightly season both sides of pork chops with salt & pepper and brush with mustard. Spread breadcrumbs on a plate and press both sides of the pork chops into the crumbs until well coated. Add oil to frying pan and fry pork chops on both sides about 5 minutes per side or until cooked through.

GARLICKY BABY RED POTATOES WITH BRUSSELS SPROUTS


1-1/4 lb. baby red potatoes
1 lb. Brussels sprouts
3 cloves garlic, minced
3 Tbsp. olive oil
1 tsp. dried rosemary 
1/2 teaspoon garlic salt
salt & pepper to taste

Preheat oven to 400 degrees. Cut each potato into 4 pieces. Cut Brussels sprouts into quarters.Toss all ingredients in a medium bowl until well combined. Spread out mixture on a cookie sheet in one layer. Bake for about 25-35 minutes or until potatoes are fork tender.