Sans-kitchen: pork chops + Brussels sprouts


posted by on cooking, Oakland, quick, vegetable


Pork chops and Brussels sprouts

Adapted from my pork chops + cabbage recipe, this is still a favorite combo of mine. Simple enough to do with a single pan and lid, a hot plate, your favorite seasonings and less than 30 minutes you’ll have dinner worthy of an actual kitchen.

What you’ll need:

  • Brussels sprouts, halved (trimmed if needed) **I purchase the steam-in-a-bag kind from Trader Joe’s – saves on cleaning and all I have to do is slice them in half before cooking.
  • 4 Thick-cut pork chops
  • Olive Oil
  • Margarine
  • Red Pepper
  • Garlic
  • Sea Salt
  • Italian Seasoning
  1. Season your chops on both sides with whatever you like. I used what’s listed above and made sure to press the seasonings into both sides of the meat.
  2. Heat 1-2 tablespoons olive oil and ½ tablespoon of margarine in your pan on medium-high heat.
  3. Brown the pork chops on both sides until nice and brown, 2-3 minutes each side.browning pork chops
  4. Remove from the pan to a plate and set aside so they can rest while you cook the sprouts.
  5. Leave the pork fat and brown bits in the bottom of the pan, add your halved Brussels sprouts some salt and red pepper and about ¼ cup of water, broth, white wine, red wine vinegar… something liquid!
  6. Stir the sprouts around for a couple of minutes then cover them with the lid. Turn the heat down to low-medium and let cook for maybe 5 minutes.
  7. Remove the lid and place the pork chops in with the sprouts.
  8. Cover again with the lid and let them cook until the Brussels sprouts are soft and the pork is cooked through (145 degrees to be exact).

That’s it! Serve up and enjoy!


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