Pork Chops with Caramelized Brussels Sprouts

Serves 4


Pork Chops

  • 4 pork chops, bone in, thick sliced
  • 2 tbs. grape seed oil
  • sea salt and fresh cracked pepper

Caramelized Brussels Sprouts

  • ½ lbs. brussels sprouts
  • ½ cup chicken broth
  • ¼ cup feta crumbled
  • ¼ cup balsamic vinegar
  • 2 sprigs of thyme
  • sea salt and fresh cracked pepper


Preheat oven to 350. Pour Grape seed oil into oven-safe skillet and heat over medium heat. Add pork chops and season with sea salt and fresh cracked pepper. Cook about 3-5 minutes on each side, until browned. Place skillet in oven for about 15 minutes. Serve immediately.

Brussels Sprouts:

Wash and cut Brussels sprouts in half. Heat a greased pan on medium-high heat; adding the Brussels sprouts cut side facing down. Cook about 6 minutes, until golden, then flip. Cook for an additional 6 minutes. Add chicken stock and cook uncovered until the stock has absorbed into the sprouts – about 10-12 minutes. Place balsamic in a small saucepan and cook on high heat until reduced by half – about 6-8 minutes. Toss together the cooked Brussels sprouts, feta cheese, thyme, sea salt and pepper in a bowl.  Serve sprouts with a drizzle of balsamic reduction.


Sign up to receive our newsletter