Ingredients
Balsamic Brussels Sprouts:
- Brussels sprouts - 1 1/2 lbs , halved
- Olive oil - 2 Tbsp
- Balsamic vinegar - 1 1/2 Tbsp
- Maple syrup - 1 Tbsp
- Lemon - 1/2 , juice of
Pork Chops with Balsamic Red Onions {Favorites version}:
- Pork chops, <1" thick - 5
- Red onions, large - 1 , sliced
- Cooking oil - 1 Tbsp + 1 Tbsp
- Balsamic vinegar - 1 1/2 Tbsp
- Maple syrup - 1 Tbsp
- Leftover cauliflower rice - 2 cups
Prep
- Pork chops - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
- Red onions - {Double if making tomorrow's dinner} Prep as directed. (Can be done up to 3 days ahead)
- Brussels sprouts - Prep as directed. (Can be done up to 5 days ahead)
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Make
- Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
- Place brussels sprouts in a sheet pan and then cover tightly with foil. Bake for 6 minutes on top rack.
- Heat a skillet over medium-high heat. Add first part of cooking oil, and then pork chops to heated oil. Sear on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 1 to 3 minutes, until pork reaches 145F (63C) degrees. Remove and set aside.
- Check on brussels sprouts. Take them out of the oven and toss with olive oil, vinegar, syrup, and a generous sprinkle of salt. Roast for another 10 to 20 minutes uncovered, giving them a shake midway through.
- Return skillet to medium heat. Add in second part of cooking oil and then red onions to heated oil with a sprinkle of salt. Saute until they're super soft, ~10 minutes. If the pan ever looks dry and the onions look like they might burn, add in a splash of water. At the very end, add in balsamic vinegar and maple syrup. Cook for another minute or two to let the flavors absorb.
- Heat up leftover cauliflower rice. Finish brussels sprouts with lemon juice and serve balsamic onions (save half for tomorrow) over pork chops.
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