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Best. Brussels. Sprouts. Evah.
Pork Chops Braised in White Wine With Brussels Sprouts
INGREDIENTS:
3/4 pound Brussels sprouts
Salt and pepper to taste
2 center-cut boneless pork chops, at least 1 inch thick
1 tablespoon vegetable oil
1 cup thinly sliced onion
1/2 cup dry white wine
1/2 teaspoon fennel seeds
INSTRUCTIONS:
Remove any brown outer leaves from sprouts, trim stems and cut in half through the core. Place in a steamer. Sprinkle with salt, but don't begin cooking yet.
Season chops with salt and pepper. Heat oil in a skillet over medium-high heat. When very hot, add chops and brown until deep golden, about 3 minutes per side. Remove chops and set aside. Reduce heat slightly under skillet. Add onion and cook, stirring occasionally and keeping an eye on the heat, until nicely browned all over, about 10 minutes.
While onion browns, steam sprouts until tender, about 10 minutes, depending on size.
Deglaze skillet with wine and add fennel seeds, salt and pepper. Return chops to pan, cover, and braise over medium-low heat until cooked through, about 6 to 10 minutes, depending on thickness. Remove chops from pan and let rest briefly.
Add sprouts to sauce. Cook a minute or two to incorporate flavors. Adjust seasoning and pour vegetables and sauce over chops. Serves 2
PER SERVING: 445 calories, 41 g protein, 19 g carbohydrate, 19 g fat (5 g saturated), 105 mg cholesterol, 111 mg sodium, 7 g fiber.
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