Servings
Font
Back
0 from 0 votes

Brown Sugar Rosemary Porks Chops with Caramelized Brussels Spouts, Onion, and Apple Slaw

Brown Sugar Rosemary Porks Chops are served with a Caramelized Brussels Spouts, Onion, and Apple Slaw... this is the perfect fall dinner! And can easily be double or tripled as needed. 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Servings: 4 servings
Course: Dinner
Cuisine: American

Ingredients

For the Brown Sugar Rosemary Pork Chops:
  • 4 1/4 pound pork chops (so about 1 pound in total)
  • 1/4 cup (53g) light brown sugar packed
  • 2 Tablespoons fresh Rosemary minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons (42ml) olive oil
For the Caramelized Brussels Sprout, Onion, and Apple Slaw:
  • 2 Tablespoons (28ml) olive oil more if needed
  • 1 large yellow onion peeled, cut in half, and thinly sliced
  • 1 pound Brussels spouts ends cut off, sliced in half, then thinly sliced
  • 1 large apple peeled, cored, and cut into matchsticks
  • 3 Tablespoons (42g) light brown sugar
  • 2 Tablespoons (28ml) apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Instructions

For the Brown Sugar Rosemary Pork Chops:
    Cup of Yum
  1. Place pork chops on a large, clean, cutting board; set aside.
  2. In a small bowl mix together the brown sugar, rosemary, paprika, salt, cayenne, cumin, and garlic powder. 
  3. Spread about 1 tablespoon of the spice mixture on each side of the pork chops, and using your fingers massage it into each side. Wrap each pork chop tightly in a piece of cling wrap, and place in the refrigerator for at least 20 minutes, and up to 24 hours.
  4. When ready to cook, remove pork chops from refrigerator, unwrap, and let sit at room temperature for 5 minutes before cooking.
  5. Heat 2 tablespoons of oil in a large skillet over medium flame. Add pork chops and cook for 3 - 6 minutes on each side (this really depends on the thickness of your meat) before flipping to cook for another 3 -6 minutes on the other side.
  6. Your pork chops should be nice and crispy on the outside, and nice and juicy (and NOT pink) on the inside. Let pork chops rest 3 minutes in the pan before serving.
  7. Serve with the caramelized brussels sprout, onion, and apple slaw.
For the Caramelized Brussels Sprout, Onion, and Apple Slaw:
  1. Heat olive oil in a large skillet over a medium flame. Add the thinly sliced onion and cook, stirring occasionally, for about 5 minutes.
  2. Add the sliced Brussels spouts and apple, stir to combine, and continue to cook (still stirring occasionally) for another 10 minutes.
  3. Add the brown sugar, apple cider vinegar, and spices; stir well to combine.
  4. Cook mixture on medium for another 5 minutes - or until the apple cider vinegar has completely evaporated and the vegetables look soft and deeply caramelized. Increase the heat to medium-high for 2 minutes, then remove pan from heat.
  5. Taste to adjust seasoning as needed, and serve at once.