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Friday, October 23, 2015

Roasted Pork Chops with Brussels Sprouts and Sweet Potatoes

This recipe just screams FALL.  Even though in this day and time you can get just about any vegetable at any time of the year we think of brussel sprouts and sweet potatoes as fall vegetables.  The sauce that is poured over this dish is wonderful too. 
I love when brussel sprouts well any vegetable gets that nice dark crusty edge.
 Thaw your sprouts.
 Peel and cut the sweet potato and cut the sprouts in half.
 Use a cast iron skillet for this recipe.  Add a little olive oil to the bottom.
 Add the sprouts.  I put the cut side down.  Let them cook for a few minutes.
 Salt and pepper the chops.
 In a small bowl mix 2 Tablespoons grainy mustard
 2 Tablespoon honey
 Add the sweet potatoes to the skillet.
 Let them cook for a few minutes until they get soft and a little brown.
 Remove the veggies from the skillet.
 Add the pork chops.  You want to get a good sear on both sides.
 Turn them
 Then turn them again.  They don't need to be cooked all the way through just get a nice brown sear.
 Return the veggies to the skillet.
 Pour the honey mustard sauce over the top.
 Smells so good.
 Cover with foil. place in a preheated 375 oven and bake for 12 minutes.  Test the chops to make sure they are about 145 degrees.  I left mine in just a few minutes longer because they were pretty thick.
 Uncover and enjoy.
Enjoy those great flavors.  They go so well together.

Roasted Pork Chops with Brussels Sprouts and Sweet Potatoes Recipe

2 Tablespoons grainy mustard
2 Tablespoons can syrup or maple syrup--I used honey instead
1 teaspoon salt
1/2 teaspoon pepper
pork chops
2 Tablespoons oil
12 brussels sprouts trimmed and quartered
2 cups chopped sweet potato

Preheat oven to 375.  Bake for 12 minutes.

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