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Paprika Pork Chops with Brussels Sprouts on a white plate.
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5 from 1 vote

Paprika Pork Chops with Brussels Sprouts Recipe

What is the most exciting way to eat your Brussels sprouts? Baked with the juiciest of pork chops, dusted with a mix of paprika, cumin, oregano, and garlic.
Course Main Course
Cuisine American
Keyword Brussels Sprouts, paleo, paprika, pork chops, recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 374kcal
Cost 10

Ingredients

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.

Nutrition

Calories: 374kcal | Carbohydrates: 20g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 107mg | Potassium: 1251mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4563IU | Vitamin C: 98mg | Calcium: 129mg | Iron: 7mg