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
● 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
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
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.