Pork chops are one of the tastiest, if not the most delicious, cuts from the pig. They can be enjoyed/devoured in many ways: as simple garlic and parsley pork chops, with rosemary and sautéed rapini, glazed with blueberry sauce, served with a tomato and pancetta salad, or served with mango chutney.
There is no way to go wrong in pairing pork chops with either vegetables or fruits. When Brussels sprouts come rolling along, embrace their flavor too.
Now that we have professed our adoration for pork chops, it is time to put in a good word for Brussels sprouts because they are, in fact, very good for us. Maybe you have never sampled them before, or perhaps you have heard that they are hard to like... whatever the case, you never know until you try them.
Think of Brussels sprouts as mini-cabbages or nutritious green buds that are rich in vitamins, minerals, and fiber - perhaps you start to see their hidden beauty. We can also mention that they help to build strong teeth and bones by means of phosphorus and Vitamin K.
It has been said that they can also improve the health of your hair, though it may be reason enough to eat them for the sake of diversity in your meals.
Now that you are committed to eating your Brussels sprouts mix all those glorious spices together and get baking! A side salad of mixed greens, fennel, and pear, will complement your meal with a colorful flair.
Paprika Pork Chops With Brussels Sprouts Recipe
Serves: 4 Prep: 20 min Cook: 15 min
Ingredients
- 4 large pork chops, fat trimmed
- 1 lb. Brussels sprouts, cut in half
- 2 shallots, thinly sliced
- 2 tbsp. paprika
- 1 tbsp. cumin
- ½ tbsp. garlic powder
- ¼ tbsp. dried oregano
- 2 tbsp. olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
Preparation
- Preheat oven to 425 F.
- In a bowl, combine the paprika, cumin, garlic powder, oregano, and season to taste.
- Divide the paprika mixture in half; use half of the mixture to season the pork chops on both sides.
- Next, add the Brussels sprouts and shallots to a large bowl.
- Drizzle olive oil and remaining paprika mixture over veggies, stir until well coated and place in a baking dish.
- Melt some cooking fat in a skillet over high heat.
- Brown the pork chops for 1 to 2 minutes per side, then place them on top of the Brussels sprouts.
- Place the baking dish in the oven and bake for 15 to 20 minutes, depending on how thick the chops are.
📖 Recipe
Paprika Pork Chops with Brussels Sprouts Recipe
Ingredients
- 4 large pork chops fat trimmed
- 1 lb. Brussels sprouts cut in half
- 2 shallots thinly sliced
- 2 tbsp. paprika
- 1 tbsp. cumin
- ½ tbsp. garlic powder
- ¼ tbsp. dried oregano
- 2 tbsp. olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 425 F.
- In a bowl, combine the paprika, cumin, garlic powder, oregano, and season to taste.2 tbsp. paprika, 1 tbsp. cumin, ½ tbsp. garlic powder, ¼ tbsp. dried oregano, Sea salt and freshly ground black pepper
- Divide the paprika mixture in half; use half of the mixture to season the pork chops on both sides.4 large pork chops
- Next, add the Brussels sprouts and shallots to a large bowl.1 lb. Brussels sprouts, 2 shallots
- Drizzle olive oil and remaining paprika mixture over veggies, stir until well coated and place in a baking dish.2 tbsp. olive oil
- Melt some cooking fat in a skillet over high heat.Cooking fat
- Brown the pork chops for 1 to 2 minutes per side, then place them on top of the Brussels sprouts.
- Place the baking dish in the oven and bake for 15 to 20 minutes, depending on how thick the chops are.
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