Easy Pork Chops with Spiralized Sweet Potatoes and Brussels Sprouts
- salt and pepper
- 2 tablespoons coconut oil or grapeseed oil
- 2 bone-in pork chops 1-1.5 inch thick
- 4 heaping cups brussels sprouts sliced
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 2 medium sweet potatoes peeled, Blade D, noodles trimmed
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.
?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.
?Once everything is cooked (sweet potato noodles, pork chops, brussels sprouts), divide into two bowls and serve.