Maple-Balsamic Pork Chops
with warm brussels sprouts salad

Name: Maple-Balsamic Pork Chops
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 Pork chops, boneless or bone-in; 1 Tbsp Oil, cooking; 2 Tbsp Maple syrup; 2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Soy sauce, low-sodium; 3 Tbsp Oil, cooking; 1 oz Cheese, parmesan, grated; 6 Dates, pitted, sliced (sub dried cranberries); 1 Tbsp Chives, chopped; 1 lb Brussels sprouts, shredded; 1 Tbsp Oil, olive; 1/4 cup Sunflower seeds (sub chopped pecans or walnuts)

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

Maple-balsamic vinaigrette does double duty in tonight's meal - serving as a marinade for pork and a dressing for warm brussels sprouts salad.

Ingredients

Metric

Servings:

Maple-Balsamic Pork Chops:

Pork chops, boneless or bone-in - 4
Oil, cooking - 1 Tbsp

Maple-Balsamic Vinaigrette and Marinade:

Maple syrup - 2 Tbsp
Vinegar, balsamic - 2 Tbsp
Mustard, Dijon - 2 tsp
Soy sauce, low-sodium - 2 tsp
Oil, cooking - 3 Tbsp

Warm Brussels Sprouts Salad:

Cheese, parmesan - 1 oz , grated
Dates, pitted - 6 , sliced (sub dried cranberries)
Chives - 1 Tbsp , chopped
Brussels sprouts - 1 lb , shredded
Oil, olive - 1 Tbsp
Sunflower seeds - 1/4 cup (sub chopped pecans or walnuts)

Prep

Make maple-balsamic vinaigrette and marinade - Whisk together maple syrup, vinegar, Dijon mustard, soy sauce and cooking oil. (Can be done up to 5 days ahead)
Pork chops - Pour 2 Tbsp / 30 mL (for 4 servings; adjust accordingly if customizing) of vinaigrette / marinade over pork (reserve remaining vinaigrette / marinade for salad) and turn to coat on all sides. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Cheese / Dates / Chives - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)

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Make

Remove pork chops from marinade (discard marinade) and season with some salt and pepper.
Heat a skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
When pork is finished, let rest for ~5 minutes. Return skillet to heat.
To heated skillet add olive oil and then brussels sprouts with some salt. Saute until brussels sprouts soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes.
Transfer brussels sprouts to a mixing bowl and toss with remaining vinaigrette / marinade, dates, chives, cheese and sunflower seeds.
Serve pork with brussels sprouts salad on the side. Enjoy!

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