If you’re looking for a comforting uncomplicated dinner as the election count approaches completion, try this one. It’s a recipe from Food Network star Alex Guarnaschelli’s new cook book called “Cook With Me”. She says its the kind of simple weeknight dinner she often makes with her daughter; a simple 20 minute one pan meal.
This time of year the number of pumpkin pie spiced items can be overwhelming (OMG! Trader Joe’s!!), but I found the small amount used to flavor the brussels sprouts here gave them just a nice understated flavor. The pork chop was great as well, but you could easily just keep this as a brussels sprout recipe. I was so happy to find pumpkin pie spice sold in a tiny box less than an ounce; not a big tin that wouldn’t be worth much next fall when I went looking for it again. And do preheat the sheet pan as it helps to caramelize the sprouts.
16-18 Brussels sprouts (about 12 ounces)
2 Tbs. extra virgin olive oil
2 Tbs. sugar
1/2 tsp. red pepper flakes
1/2 tsp. pumpkin pie spice
Kosher salt and freshly ground pepper to taste
4 (1 1/2 inch thick) single bone pork rib chops (about 2 lbs.)
2 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
Preheat oven to 425 degrees. Place a heavy gauge sheet pan on center rack of oven.
In a medium bowl, toss the Brussels sprouts, ends trimmed and halved or quartered, with the olive oil, sugar, red pepper flakes, pumpkin pie spice, and salt to taste. Season both sides of the pork chops with salt and pepper to taste.
Remove sheet pan from the oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around the pork (save the bowl). Return pan to the oven. Reduce heat to 375 degrees; cook 18-20 minutes or until pork registers 155-160 on a meat thermometer.
In same bowl used to mix the sprouts, whisk 2 Tbs. Dijon mustard with the balsamic vinegar and a splash of water. Drizzle over the pork and Brussels sprouts and serve. Serves 4.
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