Wednesday, October 3, 2012

Mustard Chops w/Cider "gravy" & Brussels Sprouts

This is one of those dishes that thankfully turns out fantastic, even though when you started you had no idea what you were making. A friend was to join me for dinner, and I had done no shopping...thankfully I tend to have things laying around.
Once again, these measurements are all a complete guess, because I was just tossing things in a pan and hoping for the best.


2C. Brussels Sprouts, sliced
2-3 slices thick-cut bacon, chopped
1/4C Onion (yellow, white or sweet) chopped
1tsp. Vinegar (apple cider or coconut is best)
1/3C. Rough-chop Parmesan cheese (Romano would be fine as well)
1-2tsp. Maple syrup
Pinch of salt (more to taste if needed)

Make sure to pull off the couple outer leaves of the Brussels sprouts, as well as any extra unsightly looking leaves.
Cut (or shred) your Brussels sprouts, and lightly handle them to loosen them up.
In a large saute' pan cook the bacon on medium heat, until just cooked. At this stage add your onion and pinch of salt, cook until onion soften, add Brussels sprouts, and vinegar. Cook for 3-5 minutes, then add in cheese. When Brussels sprouts are just about cooked all the way through, add the maple syrup and lower the heat to medium-low, cook for a minute or two more...just to incorporate the syrup and get a nice bit of browning on the sprouts. Serve warm.

2 Boneless Pork Chops
Dijon Mustard
Butter (unsalted)
Apple Cider (juice is fine if you don't have cider)

Salt and pepper your chops on both sides.
Heat a medium saute pan (that you can cover) on medium heat with a Tbl of butter and a splash of oil (grapeseed is best). Brush one side of the chops with mustard and place face down in the pan, brush the other side while the chop is in the's easier. Cook chops 3-5 minutes on each side, so you get a nice "crust" on both sides. Poor enough cider to just cover the bottom of the pan about a 1/4" deep.* Cover pan with lid and cook till chops are just about cooked through. Remove the lid, and allow the chops to finish off on both side so they have a nice caramelized covering. Remove the chops and keep warm while the cider continues to cook down into a gravy, add a bit more butter if it looks like the cider is just going to cook down to a gooey mess.

*While the chops are cooking away with the cider. Peel and slice about half an apple. In a small pan melt a bit of butter and cook your apples until they are soft, but not soggy. Stir them occasionally while they cook, so you do not burn them.

Serve your chops with the sauteed apples on top, and the cider gravy drizzled atop the apples. Serve the Brussels sprouts along side.


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