Brown Sugar Rosemary Porks Chops with Caramelized Brussels Spouts, Onion, and Apple Slaw
Brown Sugar Rosemary Porks Chops are served with a Caramelized Brussels Spouts, Onion, and Apple Slaw... this is the perfect fall dinner! And can easily be double or tripled as needed.
Ingredients
For the Brown Sugar Rosemary Pork Chops:
- 4 1/4 pound pork chops (so about 1 pound in total)
- 1/4 cup (53g) light brown sugar packed
- 2 Tablespoons fresh rosemary minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 3 Tablespoons (42ml) olive oil
For the Caramelized Brussels Sprout, Onion, and Apple Slaw:
- 2 Tablespoons (28ml) olive oil more if needed
- 1 large yellow onion peeled, cut in half, and thinly sliced
- 1 pound Brussels spouts ends cut off, sliced in half, then thinly sliced
- 1 large apple peeled, cored, and cut into matchsticks
- 3 Tablespoons (42g) light brown sugar
- 2 Tablespoons (28ml) apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Instructions
For the Brown Sugar Rosemary Pork Chops:
- Place pork chops on a large, clean, cutting board; set aside.
- In a small bowl mix together the brown sugar, rosemary, paprika, salt, cayenne, cumin, and garlic powder.
- Spread about 1 tablespoon of the spice mixture on each side of the pork chops, and using your fingers massage it into each side. Wrap each pork chop tightly in a piece of cling wrap, and place in the refrigerator for at least 20 minutes, and up to 24 hours.
- When ready to cook, remove pork chops from refrigerator, unwrap, and let sit at room temperature for 5 minutes before cooking.
- Heat 2 tablespoons of oil in a large skillet over medium flame. Add pork chops and cook for 3 - 6 minutes on each side (this really depends on the thickness of your meat) before flipping to cook for another 3 -6 minutes on the other side.
- Your pork chops should be nice and crispy on the outside, and nice and juicy (and NOT pink) on the inside. Let pork chops rest 3 minutes in the pan before serving.
- Serve with the caramelized brussels sprout, onion, and apple slaw.
For the Caramelized Brussels Sprout, Onion, and Apple Slaw:
- Heat olive oil in a large skillet over a medium flame. Add the thinly sliced onion and cook, stirring occasionally, for about 5 minutes.
- Add the sliced Brussels spouts and apple, stir to combine, and continue to cook (still stirring occasionally) for another 10 minutes.
- Add the brown sugar, apple cider vinegar, and spices; stir well to combine.
- Cook mixture on medium for another 5 minutes - or until the apple cider vinegar has completely evaporated and the vegetables look soft and deeply caramelized. Increase the heat to medium-high for 2 minutes, then remove pan from heat.
- Taste to adjust seasoning as needed, and serve at once.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature