Saturday, April 9, 2016
Sweet and Smoky Pork Chop Dinner
This easy dish for two lets all the ingredients mingle on one baking sheet for extra flavour. Roasting the pork chops on top of the vegetables allows heat to surround the chops, helping them cook faster.
By Melanie Stuparyk and The Test Kitchen
Source: Canadian Living Magazine: February 2013
Prep time 25 minutes
Total time 1 hour 15 minutes
Portion size 2
1 tsp (5 mL) packed light brown sugar
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) onion powder
1/4 tsp (1 mL) mustard powder
1/4 tsp (1 mL) garlic powder
2 thick (1/2 inch/1 cm) bone-in pork chops, (about 12 oz/340 g)
2 slices bacon, cut in 1/2-inch pieces
1 large russet potato, cut in 1/2-inch thick wedges
1 pinch salt
1 pinch pepper
2 tsp (10 mL) grainy mustard
1 tsp (5 mL) maple syrup
1 tsp (5 mL) balsamic vinegar
1 lb (454 g) Brussels sprouts, trimmed and halved
1 apple, cut in 1-inch chunks
Stir together sugar, paprika, onion powder, mustard powder and pinch of the garlic powder; rub all over pork chops. Set aside.
Sprinkle bacon over half of foil-lined baking sheet. Sprinkle potato with salt, pepper and remaining garlic powder; place on bacon. Roast in 425ºF (220ºC) oven for 20 minutes. Turn potato wedges.
Meanwhile, stir together mustard, maple syrup and vinegar; toss with brussels sprouts and apple. Add to empty side of baking sheet. Roast until brussels sprouts are tender and browned, about 25 minutes.
Place pork chops on brussels sprouts mixture; roast until juices run clear when pork is pierced and just a hint of pink remains inside, and potatoes are tender and browned, 8 to 10 minutes.
Nutritional Information Per serving: about
cal 577 pro 39g total fat 20g sat. fat 8g
carb 65g dietary fibre 12g sugar 17g chol 98mg
sodium 333mg potassium 1,987mg
calcium 13 iron 39 vit A 21 vit C 280