Maple-Balsamic Pork Chopswith warm brussels sprouts salad
Maple-balsamic vinaigrette does double duty in tonight's meal - serving as a marinade for pork and a dressing for warm brussels sprouts salad.
- Pork chops, bone-in or out - 4
- Oil, cooking - 1 Tbsp
- Maple syrup - 2 Tbsp
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Soy sauce, low-sodium - 2 tsp
- Oil, cooking - 3 Tbsp
- 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)
- 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)
- 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!
This meal has 40 reviews
The pork was fine, but the warm brussel sprouts salad really made the dish. Loved it!
The pork was good but the brussel sprouts were out of this world. We used cranberries and pecans. Even my 11 month old couldn't get enough!!
Chops were just okay, but salad was fantastic- did take a long time to prep by hand. My not-quite-4 yo asked “mama, can we maybe make this again sometime?” About the Brussels sprout salad! WIN!
Pork chops were cooked properly, but soooo bland, even though I tenderized/salt and pepper/marinated ten hours ahead. Brussels were ok, with a ton of salt added. I'd switch the dates to cranberries or raisins, and/or add some bacon. The dates definitely need to be small chopped, if you do use them.
Loved the Brussel sprouts!!
This was great. The pork had good flavor (we let it marinate all day) and the sprouts were a surprise hit (not with the kids, but with the adults at least). Both items made good leftovers. I took the last of the sprouts, drizzled with a little sriracha and topped with two fried eggs for an amazing breakfast!