Is there anything easier than a one-pan meal? One dish that does it with ease is this Pork Chops and Brussels Sprouts with Zinfandel. One vegetable that makes any food photographer smile is the brussels sprout. The green in this veggie shines in this dish!
Brussels Sprouts aren’t the only “greenery” featured in this dish. I used rosemary to season the veggies with plus added a few sprigs for a little garnish.
You can really use any vegetables for this dish. The key is to make sure it sautees well so everything is cooked evenly. I used the brussels sprouts, mushrooms, carrots, and red onion. I’ve seen this dish made with apples too if you like that flavor with your pork chops.
A good wine puts the finishing touches on any meal. And when deciding what to serve, it’s best to pair the wine with the main dish. For example, pork pairs nicely with a Zinfandel so I used The Resident Zinfandel with this dish and it was perfect. This wine is from Scout & Cellar and is clean-crafted wine so it’s good for you too!
Everyone enjoyed this dish — especially my little vacuum cleaner Finn!
Pork Chops and Brussels Sprouts with Zinfandel
This one-pan meal is not only colorful but it's chock-full of healthy ingredients, including the wine! Make this Pork Chops and Brussel Sprouts with Zinfandel for dinner tonight!
- 4 Pork Chops boneless
- Salt & Pepper for seasoning
- 3 tablespoons Olive Oil separated
- 9 ounces Brussels Sprouts halved
- 1 Red Onion sliced in half and sliced
- 2 large Carrots peeled and sliced
- 6 large Mushrooms cut into quarters
- 1 teaspoon Salt
- 1 tablespoon Rosemary chopped + more for garnish
Using a cast iron skillet, heat 1 tablespoon of olive oil on medium high. Season both sides of each pork chop with salt & pepper.
Add seasoned pork chops to oil and cook for 3 minutes on each side. Cook until the pork chops are cooked through (you may need longer time depending on how thick your pork chops are). Remove and set aside. Cover with foil.
In a mixing bowl, combine the brussels sprouts, carrots, mushrooms, and red onion. Season with 2 tablespoons of olive oil, 1 teaspoon salt, and the chopped rosemary.
In the same cast iron skillet, add the seasoned veggies and saute on medium-high heat. Cook for 9-10 minutes browning the veggies just slightly. Turn off the heat when the brussels sprouts are fork tender.
Add the cooked pork chops to the veggies and serve right from the skillet. You can also add a few rosemary sprigs to garnish the dish. Enjoy!
This recipe was adapted from Nutritionist Annessa Chumbley. Thanks for the inspiration!