Maple-Glazed Pork Chops with Brussels Sprouts
Carol
ingredients
- 4 pork loin chops (about 5 ounces each)
- Salt and freshly ground black pepper
- 2 tablespoons peanut or olive oil
- 1 cup maple syrup
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 2 teaspoon &“steam” about 8 minutes
- minced fresh ginger
- 2 cups fresh Brussels sprouts, thawed
directions
- 1
Season both sides of pork with salt and black pepper.
- 2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown.
- 3
In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer.
- 4
Add chops to simmering liquid, cover and cook 5 minutes.
- 5
Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
- 6
Meanwhile, in a covered micro-wave dish place cleaned Brussels sprouts with a small amount of water another skillet, heat the remaining 1 tablespoon oil.
- 7
Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.
notes
You can use frozen brussel sprouts, but I like small fresh ones. When you clean them, remember to cross cut into the stems to help cook through.
Source: Carol
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