Sink your teeth into this delicious meal featuring succulent pork chops accompanied by a crunchy slaw of thinly sliced Brussels sprouts and shaved fennel tossed with apple cider vinegar.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4
Ingredients
● 1 tablespoon olive oil
● Salt and pepper
● 1/2 teaspoon dried thyme
● 1/2 teaspoon dried sage
● 4 pork chops
● 1 pound Brussels sprouts, ends trimmed
● 1/2 fennel bulb, ends trimmed
● 1/4 cup red onion
● 2 tablespoons apple cider vinegar
● 1/4 cup pumpkin seeds, toasted
● 1 tablespoon fresh parsley, minced
Directions
-
Heat olive oil in a large skillet over medium-high heat. While oil is heating, season pork
chops with salt, pepper, dried thyme and dried sage.
-
Place pork chops in hot skillet and cook without moving for 5 to 7 minutes per side, until
golden brown and the middle is no longer pink. Remove pork chops to a serving plate
and tent with foil to keep warm.
-
Meanwhile, cut the Brussels sprouts in half lengthwise and then thinly slice. Place in a
large bowl.
-
Thinly slice the fennel and onion and add to the Brussels sprouts. Toss with vinegar, add
salt and pepper, to taste, and sprinkle with pumpkin seeds.
-
Serve pork chops accompanied with slaw. Garnish with fresh parsley.