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.