Chutney Pork Chops with Brussels Sprouts

By á-46850

9 Weight Watchers smart points per serving
Recipe #1046

Ingredients

• 2 boneless pork chops
• 2 Cuties or Halo oranges, peeled and cut into small pieces
• 1/2 lb. Brussels sprouts, quartered
• 1/4 t. ground ginger
• 3 T. shallot, minced
• 1 T. apple cider vinegar
• 1/2 T. sugar
• 1/2 T. Splenda
• 2 servings of Whole wheat couscous
• Olive oil
• Salt and pepper

Details

Servings 2
Cooking time 45mins

Preparation

Step 1

Heat oven to 450 degrees. Place 2 tablespoons of shallots in a small bowl with 2 teaspoons of vinegar. Set aside.

Place the Brussels sprouts on a sheet pan. Spray with olive oil spray and season with salt and pepper. Roast for 14 to 16 minutes.

While the Brussels sprouts roast, season the pork chops with salt and pepper on both sides. Heat 1 teaspoon of olive oil in a pan. Add the seasoned pork chops and cook for 5 minutes per side. Transfer to a plate and let rest for 5 minutes.

Begin cooking the couscous according to package directions.

While the pork chops cook, heat 1 teaspoon of olive oil in a pan. Add the oranges, ginger, sugar, 1 tablespoon of shallot, the remaining 1 teaspoon of vinegar and 1/2 c. water. Cook and smash the oranges with the back of a spoon for 7 to 9 minutes. Season with salt and pepper.

Add the shallot vinegar mixture, a drizzle of olive oil and the roasted Brussels sprouts to 1/2 the prepared couscous. Season with salt and pepper. Save the remaining couscous for another meal.

Divide the couscous mixture between two plates, top with pork chop and garnish with the orange chutney.