Hearty pork chops and veggies roasted in cast iron. Drizzled with a maple-mustard sauce.
Roasted Pork Chops with Brussels Sprouts and Sweet Potatoes
Yield: 4 servings
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- 2 tablespoons whole-grain mustard
- 2 tablespoons cane syrup or maple syrup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 bone-in pork rib chops (about 2 pounds)
- 2 tablespoons canola oil, divided
- 12 Brussels sprouts, trimmed and quartered
- 2 cups coarsely chopped peeled sweet potato (about two small potatoes)
- 1 tablespoon chopped fresh sage
- Preheat oven to 375°. In a small bowl, combine mustard and syrup. Set aside. In another small bowl, combine salt and pepper. Sprinkle both sides of pork chops with 1 teaspoon salt mixture.
- In a 12-inch cast-iron skillet, heat 1 tablespoon canola oil over medium-high heat. Add Brussels sprouts and sweet potato; sprinkle with remaining ½ teaspoon salt mixture. Cook, stirring frequently, until vegetables begin to brown, approximately 2 minutes. Spoon into a bowl.
- Add remaining 1 tablespoon canola oil to pan. Add pork chops; cook until golden brown on bottom, approximately 2 minutes. Remove from heat. Turn pork chops over. Arrange Brussels sprouts mixture over pork chops; drizzle with mustard mixture.
- Bake until vegetables are tender and a meat thermometer inserted in thickest portion of pork reads 145°, approximately 12 minutes, or until desired degree of doneness. Remove from oven; sprinkle with sage. Lightly cover with aluminum foil, and let stand 5 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/