Italian-Herb Pork Chops, Spicy Brussels Sprouts, and Cheesy Potatoes
Jamie says: I made a “manly meal” dinner one night. K and I giggled over this title, but it’s kind of true. Don’t most guys want a big chunk of meat and a plethora of potatoes on their plate? Here’s the recipe for my manly dinner:
Italian-Herb Pork Chops, Spicy Brussels Sprouts, and Cheesy Potatoes
Ingredients:
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1 package Brussels sprouts (~1 1/3 lbs)
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1 1/2 Tbsp + 1 tsp extra virgin olive oil (Filippo Berio)
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1/2 tsp ground red chipotle
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1/2 tsp chili powder
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1/4 tsp sea salt, coarse (Alessi)
- 2 pork chops (~1.5 lbs total)
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3 cloves garlic
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1 tsp parsley
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1 tsp basil
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1 tsp oregano
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dash salt
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dash freshly ground pepper
- 2 Idaho white potatoes
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1/4 cup part-skim mozzarella cheese (Polly-o)
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2 Tbsp Smart Balance light buttery spread, original with flax
Directions:
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Heat oven to 375°F. Wash Brussels sprouts, pat dry, and put them in a 13×9″ baking dish (Pyrex). Mix in 1 1/2 Tbsp extra virgin olive oil, chipotle, chili powder, and sea salt. Bake for about 35 minutes or until slightly golden.
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Meanwhile, rinse pork chops with water, pat dry, and place on a baking sheet. Lightly coat both sides of pork chops with 1 tsp extra virgin olive oil. Mince garlic and add to tops of pork chops. Sprinkle parsley, basil, oregano, salt, and pepper on top. Set aside.
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Fill a pot with water, add vegetable steamer basket, and place on a stove top burner on high heat. Meanwhile, wash and chop potatoes. Add to vegetable steamer basket and put a lid on top of the pot. Cook until soft- about 25 minutes.
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When Brussels sprouts are done, take out of oven, cover, and set aside. Put the oven on broil and place the baking sheet with the pork chops on the top rack. Leave the oven door slightly open and watch pork chops carefully (they can burn very easily on the broil setting). Broil for about 7 minutes on each side or until the pork is slightly pink on the inside.
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Use a grater to shred cheese. Set aside in a bowl.
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Assemble meal: place pork chop, Brussels sprouts, and potato on plate. Top potato with butter and shredded cheese. Serves: 2 hungry people + leftovers. Enjoy!
It was a very tasty and filling meal. The Brussels sprouts were especially unique.
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Nutrition note: Don’t discount the white potato. It’s a good source of vitamin B-6, vitamin C, and potassium. And like most vegetables, it’s fat-free.
Two Sisters, One Kitchen 