Ayesaha says her husband, Stephen typically isn't big on spicy foods, but he loves this recipe! The apples and Brussels sprouts caramelize as they roast, so they balance out the heat from the pork.
(serves 4)
1 lb. medium Brussels sprouts (about 30), halved and any loose leaves removed*
2 Gala apples, cored and sliced 1/4" thick
3 T. EVOO
2 T. unfiltered* cider vinegar
1 T. brown sugar
Kosher salt and freshly* ground pepper
Spice mix (1 t. chili powder, and 1/4 t. each cayenne, garlic powder, smoked paprika, ground
mustard, S&P)
4 small bone-in pork chops (1" thick; about 2 lbs. total)
Heat oven to 425. On a large rimmed baking sheet, toss Brussels sprouts, and apples with 2 T. oil then vinegar, sugar, and 1/2 t. each S&P. Roast, tossing once, until golden brown and tender, 15-18 min. Meanwhile, make the spice mixture in a small bowl. Heat a large cast iron or regular skillet over med.-high heat. Season all sides of the pork chops with the spice mix. Add remaining T. of oil to the skillet, then pork chops, and cook until pork is a deep golden brown, and it registers 145 on an instant read thermometer 3-5 min. per side. Serve with Brussels sprouts and apples.
"God gives us second chances."
Don't forget to have some FUN today!!
Love,
MM
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