Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops ¾ to 1 inch thick, trimmed1 ¼ teaspoons table salt, divided½ teaspoon pepper, divided¼ teaspoon cayenne pepper 2 tablespoons vegetable oil 1 ½ pounds brussels sprouts, trimmed and halved¼ cup water 2 tablespoons balsamic vinegar 2 teaspoons lemon juice 2 tablespoons pistachio, toasted and chopped2 tablespoons pomegranate seeds
Before You Begin
For spicier pork chops, increase the cayenne to ¾ teaspoon.
Instructions
- Pat chops dry with paper towels and sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and cayenne. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chops, flipping every 2 minutes, until browned on both sides and meat registers 140 degrees, 10 to 12 minutes. Transfer chops to platter and tent with aluminum foil.
- Pour off all but 2 tablespoons fat from skillet. Add Brussels sprouts, cut side down; water; and remaining ¾ teaspoon salt to skillet. Reduce heat to medium, cover, and cook until sprouts are bright green and water has evaporated, about 4 minutes. Uncover and continue to cook until Brussels sprouts are well browned on cut side, about 5 minutes longer.
- Off heat, stir in vinegar and remaining ¼ teaspoon pepper. Sprinkle Brussels sprouts with lemon juice, pistachios, and pomegranate seeds. Serve with chops.
Time
30 minutesYield
Serves 4Ingredients
4 (8- to 10-ounce) bone-in pork rib chops ¾ to 1 inch thick, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 ½ pounds brussels sprouts, trimmed and halved
¼ cup water
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
2 tablespoons pistachio, toasted and chopped
2 tablespoons pomegranate seeds
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops ¾ to 1 inch thick, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 ½ pounds brussels sprouts, trimmed and halved
¼ cup water
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
2 tablespoons pistachio, toasted and chopped
2 tablespoons pomegranate seeds
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops ¾ to 1 inch thick, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper, divided
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 ½ pounds brussels sprouts, trimmed and halved
¼ cup water
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
2 tablespoons pistachio, toasted and chopped
2 tablespoons pomegranate seeds
Why This Recipe Works
We covered the Brussels sprouts for the first half of cooking to steam them until tender before browning them.
Before You Begin
For spicier pork chops, increase the cayenne to ¾ teaspoon.
Instructions
- Pat chops dry with paper towels and sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and cayenne. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chops, flipping every 2 minutes, until browned on both sides and meat registers 140 degrees, 10 to 12 minutes. Transfer chops to platter and tent with aluminum foil.
- Pour off all but 2 tablespoons fat from skillet. Add Brussels sprouts, cut side down; water; and remaining ¾ teaspoon salt to skillet. Reduce heat to medium, cover, and cook until sprouts are bright green and water has evaporated, about 4 minutes. Uncover and continue to cook until Brussels sprouts are well browned on cut side, about 5 minutes longer.
- Off heat, stir in vinegar and remaining ¼ teaspoon pepper. Sprinkle Brussels sprouts with lemon juice, pistachios, and pomegranate seeds. Serve with chops.
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