Crispy Pork Chops with Spiralized Sweet Potatoes and Charred Brussels Sprouts

Crispy Pork Chops with Spiralized Sweet Potatoes and Charred Brussels Sprouts

We’re back with another Instagram meal! You guys all said you dig the casual format, it’s easier for me, AND it fulfills my 2018 goal of only posting recipes of foods that I eat!

I’m sharing my favorite way to prepare pork chops with this recipe and an easy way to make charred brussels sprouts. Shall we?

Once a week, I make pork chops. Usually, it’s on a Sunday. I don’t know when I started this tradition, but Lu loves my pork chops, and I feel like I don’t make enough meaty dishes for him, so I’m always happy to make it a pork chop night.

The secret to the pork chop (which I learned from The Kitchn) is to flip the pork chop a lot to get a great sear and thus, a crispy crust. Typically, you’re supposed to let meat sit and not move it, but I love this method because of the crispy crust.

The other secret to the perfect crispy pork chop is seasoning it generously with salt and pepper. This gives the pork chops all the flavor they need – and helps make that crust extra salty.

What I love about these pork chops is that their delicious juices and fat release in the oil they’re cooked in and create the mixture that the brussels sprouts are cooked in, infusing those flavors into the sprouts.

The pan is still hot from the pork chops and you add in the brussels sprouts, charring them and letting them absorb all the juices and flavors.

It’s a simple, 3-part meal (starch, veggie, and protein), but it’s special thanks to the spiralizer!

Inspiralized

Nutritional Information & Recipe

Serves 2

Crispy Pork Chops with Spiralized Sweet Potatoes and Charred Brussels Sprouts

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • salt and pepper
  • 2 tablespoons coconut oil
  • 2 bone-in pork chops (1-1.5 inch thick)
  • 2 cups brussels sprouts, sliced
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 medium sweet potato, peeled, Blade D, noodles trimmed

Instructions

  1. Season one side of the pork chops generously with salt and pepper. Heat the coconut oil in a cast iron skillet over high heat. Once oil is shimmering, add the pork chops, seasoned side down. Season generously with salt and pepper and let sear on high heat for 3 minutes, flip, and sear another 3 full minutes. Flip again and let cook for 5 minutes and flip again. Repeat 3 more times (5 minutes per side) or until pork chop register 160 degrees on the fattiest part. Remove the chops and set aside on a plate to rest. Immediately add in the brussels sprouts, season with half of the garlic powder, red pepper flakes, salt, and pepper. Cook, stirring often, until sprouts are bright green and fork tender.
  2. While the pork chops cook, heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with the remaining garlic powder, salt and pepper. Toss until al dente, about 7 minutes. Remove from heat and set aside, covering to keep warm.
  3. Once everything is cooked (sweet potato noodles, pork chops, brussels sprouts), divide into two bowls and serve.
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https://inspiralized.com/crispy-pork-chops-with-spiralized-sweet-potatoes-and-charred-brussels-sprouts/

Comments

  1. This looks like a perfectly balanced and delicious meal! And though I know it's all about the spiralized sweet potato, I am ALL about that pork chop. Ha! That crust, though! *droooool* I'm definitely going to use your / The Kitchn's cooking method next time I make chops.
  2. Looks really good and I’d like to try but I have a question about the time. If I did 3 min per side and then 5 min per side and 3 more times of 5 minutes per side it would total 46 minutes, 23 min per side. Am I reading it wrong? This would take longer than the total cooking time at the top of the recipe. If I’m reading it wrong, Is it 3,3 5,5,5,5= 26 minutes? Thank for help, Lydia
  3. Just made this menu tonight and it was delicious! Probably only cooked the pork chops a total of 25-30 minutes before they were cooked through at at 160 degrees. It doesn't how much olive oil to use for the sweet potato noodles in the ingredients list, but I used about a tablespoon and they were so good!! Delicious meal, if a little messy on the stove.

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