Winter is the best time for pork and roasted vegetables – so yummy! This is a super easy recipe that only takes 2 pans! Serves 2.
PORK CHOPS – INGREDIENTS
2 pork chops, bone-in (about a pound)
1 medium onion, sliced thin
3 garlic cloves, diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 -2 teaspoons extra virgin olive oil
3/4 cup unsalted beef broth
Heat a medium frying pan over medium high heat. Add one teaspoon of olive oil and swirl to coat the pan. Add onion and garlic to pan; cook for about 3-5 minutes, or until onion softens and both begin to brown, stirring occasionally. With a spatula, move the onions and garlic to the side of the pan.
Place pork chops into center of pan (if bottom of pan is dry, add another teaspoon of olive oil) and sprinkle chops with garlic powder, onion powder, and pepper. When bottom of chops are browned (3-5 minutes), flip the pork chops over. Scoop up the garlic and onions with a spatula and mound them on top of the pork chops (this keeps the onions/garlic from overcooking). Allow the bottom of the chops to brown, about 3-5 minutes.
Pour the beef broth around the chops, and reduce heat to medium low.
Cover. Cook for 20 minutes (broth can bubble but if it becomes a fast boil, reduce heat to low). After 20 minutes remove cover, use spatula to move onions into broth, and stir to completely coat onions. Cook, covered, another 5 minutes, then turn off heat, recover, and let rest for five minutes before serving. Place each pork chop on a plate, cover with onions, and spoon broth over chops.
ROASTED BRUSSELS SPROUTS – INGREDIENTS
4 large Brussels sprouts
Extra virgin olive oil
Coarse black pepper
Heat oven to 375 (use convection if available).
Rinse sprouts and slice off the bottom of each sprout, peeling off any leaves that become loose. Slice sprouts in half.
In a medium bowl, drizzle sprouts with just enough olive oil to cover. Sprinkle seasonings over sprouts to taste and mix with a spoon, ensuring that sprouts are evenly covered with oil and seasonings.
Lay sprouts in a shallow baking pan and bake for 20 minutes. Turn sprouts over and cook an additional 20 minutes, or until a sharp knife can be easily inserted and sprouts are golden brown (sprouts can get very dark).
Serve with pork chops.