Wednesday: Spiced Pork Chops w/Apple Chutney On Side: Sauteed Brussels Sprouts with shallots

Adapted from Cooking Light, March 2009

Personal Note: You still there? Anyone need smelling salts? Brussels Sprouts are not a spawn of the devil but rather a great petite vessel for nutrients and fiber. Since I’m no nutritionist, I don’t feel guilty telling you that a little bit of butter can fix a lot of things, and if worse comes to worse cover it with the delicious chutney.

Plan of Attack:
1. Mix pork seasoning/ season meat

2. Make Chutney

3. Saute Brussels Sprouts

4. Cook Pork

Ingredients for 2:
Chutney:

½ tbsp butter

1 ½ cubed apple (Pick a kind, any kind, but make it one you like. We picked Fuji)

Handful of dried cranberries

1 tbsp brown sugar

1 ½ tbsp cider vinegar

1 tsp minced peeled fresh ginger

1/8 tsp salt

1/8 tsp dry mustard

Sprinkle of allspice

Pork:

¼ + 1/8 tsp chili powder

¼ tsp salt

¼ tsp garlic powder

¼ ground coriander (I didn’t have ground and was too lazy to go to store, so I used whole. And there was success)

1/8 tsp black pepper

2 boneless center-cut pork loin chops, trimmed

Brussels Sprouts:

1 tbsp unsalted butter

½ C thinly sliced shallots

1 garlic clove

½ tsp sugar

½ pound or 8 oz Brussels Sprouts, trimmed and thinly sliced lengthwise

1/8 tsp salt

Black Pepper to taste

Instructions:

Mix together Chili Powder, salt, garlic powder, coriander and black pepper. Apply equally to both sides of meat.

1. Prepare Chutney: melt butter in a nonstick skillet (or medium pot) over medium-high heat. Add apple and sauté 4 minutes until lightly browned. Add cranberries and rest of chutney ingredients. Bring to boil. Reduce Heat, and simmer 8 minutes, stir occasionally.
2. While apples sauté, heat a grill pan (or appropriate size skillet) on medium-high heat. When hot, coat pan with cooking spray. Add pork to pan and cook 4 minutes on each side or until done.
3. While meat is cooking and chutney is simmering, heat your final skillet over medium-high heat, add butter to melt. Add shallots and sauté 3 minutes. Add garlic; sauté 30 seconds while stirring constantly. Add sugar and Brussels Sprouts; sauté 5 minutes while stirring occasionally. Sprinkle with salt and pepper, one final toss.
4. Top pork with chutney (or on the side if you prefer to be one of those people), place your Brussels Sprouts side-saddle, Enjoy!