Pork Chops and Brussels Sprouts

Every now and then I get the urge for pork chops – good ones – the melt in your mouth kind of good ones! Pan seared and then baked in the oven, these are the real deal!! Serve with these tasty Brussel sprouts and call it dinner! Need more calories in your meal (yes, needing MORE calories is a real thing!) add a serving of brown rice, farro, or try a plant based pasta. 

INGREDIENTS: 

• 2 pork chops (your choice, bone-in or boneless) 

• 2 tbsp olive oil, divided 

• 2 cups Brussels sprouts, halved   

• ¼ bulb fennel, cored and julienned 

• 1 tbsp capers (optional, can also use chopped green olives) 

• 2 tbsp walnuts 

• 2 tbsp balsamic vinegar 

  DIRECTIONS: 

  1. Preheat oven to 400 degrees 

  2. Heat 2 medium skillets over medium heat (1 oven proof if available) 

  3. Pat pork chops dry with paper towel and season with salt and pepper 

  4. Drizzle 1 tbsp olive oil in one skillet and heat until just smoking. Add pork chops and cook 2 minutes or until golden brown on one side. If using an oven-safe skillet, flip pork chops and place skillet in the oven, or flip pork chops onto a baking sheet and place in the oven. Cook 6-8 minutes, or until pork reaches a safe internal temperature of 145 degrees. 

  5. While pork chops are cooking, drizzle remaining 1 TBLSP olive oil in other skillet. Add Brussels sprouts and cook, stirring occasionally, until caramelized, about 10 minutes. 

  6. Add fennel and continue to cook 5-6 minutes, just until the fennel softens (tender but still firm to touch). 

  7. Remove from heat. Stir in capers/green olives, walnuts and vinegar. Season with salt and pepper. Serve warm with pork chops.