{One Pan} Pork Chops And Brussels Sprouts

by Lyubomira on September 28, 2015 Bone in pork chops with tender Brussels sprouts cooked in one pan. A simple hearty meal, ready in 30 minutes.

Photo by Ryan B.
Adapted from cookinglsl.com

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from cookinglsl.com

Ingredients

  • For the pork chops:

  • 2

    tbsp vegetable oil divided

  • 2

    bone-in rib chops (about 1 pound)

  • 1 1/2

    tbsp whole grain mustard

  • 1/2

    tsp salt

  • 1/4

    tsp black pepper

  • 1/4

    tsp ground cumin

  • 1/4

    tsp garlic powder (optional)

  • For the Brussels sprouts:

  • 2

    tbsp vegetable oil

  • 2

    cups Brussels sprouts trimmed and halved if too big

  • salt and pepper to taste

  • 1

    tsp honey + 1 tbsp whole grain mustard

  • parsley for garnishing

Directions

•Season Brussels sprouts with salt and pepper. Add honey+ whole grain mustard, toss to coat. •Season pork chops with salt, black pepper, cumin, garlic powder and whole grain mustard. •Preheat oven to 350 F. •Heat 2 tbsp oil in a cast iron skillet over medium-high heat. Add brussels sprouts and cook, stirring frequently, until they start to brown (2-3 minutes). Transfer to a plate. •Add the remaining 2 tbsp of oil and add pork chops to the skillet. Cook until golden brown on the bottom, for about 2-3 minutes. Flip pork chops over and add browned Brussels sprouts. •Move skillet to the oven. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F. •Remove from the oven and let it stand for 5 minutes. •Sprinkle with chopped parsley. Serve and enjoy!

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