Crispy Pork Chops with Sriracha Brussels Sprouts

INGREDIENTS

1 lb

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

small red onion, halved and sliced 1/2 inch thick

2 tbsp

vegetable oil

Kosher salt and freshly ground pepper

1 tbsp

apple cider vinegar

4 tsp

honey

1 tsp

Sriracha

boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds)

2 tbsp

dijon mustard

6 tbsp

panko breadcrumbs

2 tbsp

finely chopped fresh parsley