Breaded Pork Chops with Roasted Balsamic Brussels Sprouts is a 30 minute meal inspired by a recipe in a fitness magazine I was scavenging through this weekend. Of course I had to mix it up and also share my favorite brussels sprouts recipe!
I used to hate brussels sprouts. So did my husband. Was it just me, or were most of us led to believe that “brussels sprouts” equaled vomit vegetable? It wasn’t until this year during a date night when we went to a restaurant in our little beach town that was known for their tasty Roasted Brussels Sprouts, that we both finally gave it a try.
After I popped that first sprout in my mouth, I locked eyes with my husband and we both were hooked!
Now I make them ALL the time!
I go back and forth with adding thick-cut bacon, but I always drizzle them with Balsamic Vinegar! Since I was making these with pork chops, I figured adding more pork would be too much. They will be delicious either way.
These simple roasted brussels sprouts are tossed with olive oil and salt and pepper before adding the balsamic vinegar.
Once the sprouts are in the oven, you will start breading the boneless pork chops and adding them to the heated skillet.
To really make the flavors of the pork chops stand out, is with the gravy. By whisking the leftover browned bits, some chicken broth and a little butter and flour you will have a roux for a gravy that perfectly compliments the pork chops (most pan roux’s also go well with rice or potatoes).
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