A combination I had never thought of but on trying it, it tasted great.
- Carbohydrate 12.023675 g
- Cholesterol 137.31 mg
- Fat 18.7729475 g
- Fiber 4.76017494392395 g
- Protein 45.80863875 g
- Saturated Fat 6.05776125 g
- Serving Size 1 1 Serving (395g)
- Sodium 554.88325 mg
- Sugar 7.26350005607605 g
- Trans Fat 2.79711375 g
- Calories 400 calories
Step-by-step
- Season the pork chops with the salt and pepper.
- Spray a large nonstick skillet with nonstick spray and set over medium high heat.
- Place the chops in the skillet and cook until browned on each side.
- Set aside on a plate.
- Add the brussels sprouts and broth to the skillet; bring to a boil, scraping up any browned bits from the bottom.
- Stir in the worcestershire sauce, mustard and allspice.
- Return the pork and any accumulated juices to the skillet.
- Reduce the heat, cover, and simmer until the pork is cooked through, about 12 minutes.
- Transfer the pork chops to 4 plates.
- Raise the heat to high and boil the sauce until slightly thickened, about 2 minutes.
- Spoon the sauce over the chops.
Overcooking lean pork loin chops until they turn dry and chalky remains the single most common error in home kitchens. Boneless chops lack the internal fat and connective tissue of shoulder cuts, meaning they dry out rapidly above 145 degrees Fahrenheit internal temperature. Searing them over medium-high heat first develops crucial umami compounds via the Maillard reaction, but finishing the cooking process inside a covered braising liquid keeps the meat tender. Slicing the brussels sprouts thinly ensures they soften evenly in the chicken broth rather than remaining raw and fibrous. Scraping the bottom of the skillet during the boil dissolves the fond, which acts as a natural thickener when combined with dijon mustard and Worcestershire sauce. Choose sprouts under one inch in diameter because larger specimens concentrate bitter glucosinolates. Pair this dish with roasted fingerling potatoes or buttered egg noodles to absorb the savory pan juices effectively. Storing leftovers in an airtight glass container for up to three days works well, though gentle reheating over low heat prevents the lean protein from toughening further.
