Paprika Pork Chops with Brussels Sprouts Recipe

Paprika Pork Chops with Brussels Sprouts on a white plate.

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

Cook Time 15

Total Time 35

Servings people

Calories 374kcal

Cost 10

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.

Nutrition