Maple Dijon Pork Chops with Brussels Sprouts

• 4 bone-in pork chops, about 1 inch thick
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1 clove garlic, minced
• 1 pound Brussels sprouts, halved
• 2 tablespoons unsalted butter
• Juice of half a lemon
• Optional garnish: fresh thyme sprigs

Steps

1. 1 Preheat oven to 400°F. Season pork chops with salt and pepper.
2. 2 Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until browned.
3. 3 In a small bowl, whisk together Dijon mustard, maple syrup, and garlic. Brush half of this mixture over the pork chops.
4. 4 Transfer skillet to the oven and cook for 15-20 minutes, or until pork reaches 145°F internal temperature.
5. 5 While pork cooks, melt butter in another skillet over medium heat. Add Brussels sprouts and sauté for 8-10 minutes until tender and lightly caramelized. Squeeze lemon juice over the top.
6. 6 Remove pork chops from the oven and let rest for 5 minutes. Brush with remaining glaze.
7. 7 Serve pork chops with Brussels sprouts on the side, garnished with fresh thyme if desired.

Equipment

• Oven-safe skillet
• Skillet
• Meat thermometer

Variations

• Swap Brussels sprouts for roasted sweet potatoes or butternut squash for a seasonal twist.

Substitutions

• If Dijon mustard is too strong, use honey mustard for a milder flavor.

Pairings

• A glass of Chardonnay or a hoppy IPA complements this dish beautifully.

Nutrition

Tips

• For extra flavor, marinate the pork chops in the Dijon maple mixture for at least 30 minutes before cooking.
• Check the thickness of your pork chops to adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with creamy mashed potatoes or a crisp green salad for a complete meal.

FAQ