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Brown Sugar Rosemary Porks Chops with Caramelized Brussels Spouts, Onion, and Apple Slaw

Ashley Manila
Brown Sugar Rosemary Porks Chops are served with a Caramelized Brussels Spouts, Onion, and Apple Slaw... this is the perfect fall dinner! And can easily be double or tripled as needed. 
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Course Dinner
Cuisine American
Servings 4 servings

Ingredients
 

For the Brown Sugar Rosemary Pork Chops:

  • 4 1/4 pound pork chops (so about 1 pound in total)
  • 1/4 cup (53g) light brown sugar packed
  • 2 Tablespoons fresh rosemary minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons (42ml) olive oil

For the Caramelized Brussels Sprout, Onion, and Apple Slaw:

  • 2 Tablespoons (28ml) olive oil more if needed
  • 1 large yellow onion peeled, cut in half, and thinly sliced
  • 1 pound Brussels spouts ends cut off, sliced in half, then thinly sliced
  • 1 large apple peeled, cored, and cut into matchsticks
  • 3 Tablespoons (42g) light brown sugar
  • 2 Tablespoons (28ml) apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Instructions
 

For the Brown Sugar Rosemary Pork Chops:

  • Place pork chops on a large, clean, cutting board; set aside.
  • In a small bowl mix together the brown sugar, rosemary, paprika, salt, cayenne, cumin, and garlic powder. 
  • Spread about 1 tablespoon of the spice mixture on each side of the pork chops, and using your fingers massage it into each side. Wrap each pork chop tightly in a piece of cling wrap, and place in the refrigerator for at least 20 minutes, and up to 24 hours.
  • When ready to cook, remove pork chops from refrigerator, unwrap, and let sit at room temperature for 5 minutes before cooking.
  • Heat 2 tablespoons of oil in a large skillet over medium flame. Add pork chops and cook for 3 - 6 minutes on each side (this really depends on the thickness of your meat) before flipping to cook for another 3 -6 minutes on the other side.
  • Your pork chops should be nice and crispy on the outside, and nice and juicy (and NOT pink) on the inside. Let pork chops rest 3 minutes in the pan before serving.
  • Serve with the caramelized brussels sprout, onion, and apple slaw.

For the Caramelized Brussels Sprout, Onion, and Apple Slaw:

  • Heat olive oil in a large skillet over a medium flame. Add the thinly sliced onion and cook, stirring occasionally, for about 5 minutes.
  • Add the sliced Brussels spouts and apple, stir to combine, and continue to cook (still stirring occasionally) for another 10 minutes.
  • Add the brown sugar, apple cider vinegar, and spices; stir well to combine.
  • Cook mixture on medium for another 5 minutes - or until the apple cider vinegar has completely evaporated and the vegetables look soft and deeply caramelized. Increase the heat to medium-high for 2 minutes, then remove pan from heat.
  • Taste to adjust seasoning as needed, and serve at once.
Keyword pork, pork chops, brussels spouts, dinner
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