I love me a good pork chop! Every time I eat one I rave about how good it is. So much so that when my daughter was in kindergarten and she was doing a project for Mother’s Day the question, “What is Your Mom’s Favorite Food?” was answered with “pork chop!” Exclamation point included. I don’t count the pork chop as one of my favorite foods, but maybe I should.
I found this recipe in Family Circle a few years ago and adapted it. This recipe has become a family favorite! I don’t repeat many meals, but this one is worth a repeat for its simplicity, healthiness and deliciousness! And Maple Brussels sprouts are amazing!
Presto Pork Ingredients
10 oz. frozen sweet potato fries
4 3 oz. boneless pork loin chops
12 oz. Brussels sprouts
¼ cup unsalted chicken broth
2 tsp lemon juice
2 Tbs maple syrup
4 tsp Olive oil, divided
2 tbs. all-purpose flour
Salt and Pepper to taste
Preheat oven to 400 degrees. Spread fries in a shallow baking pan. Bake 18 minutes, or according to package directions.
Meanwhile, heat 3 tsp. oil in a large skillet over high heat. Then combine four with pinches of salt and pepper in a shallow dish. Coat pork and add to skillet. Cook until browned, about 2 – 3 minutes per side.
Cut sprouts into thin ribbons. When pork is done, place on a platter and cover. Add 1 tsp. oil, sprouts, broth, lemon juice and dash of salt and pepper to pan. Cook for 3 minutes until sprouts have taken on a bright green color and become softer. Stir in maple syrup and sauté until crisp and tender.