Author Notes
Succulent pork, glazed with honey and Sriracha top shredded brussels sprouts in this one pot dish. —Vicky | Things I Made Today
Ingredients
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2 tablespoons
Olive oil, divided Kosher salt
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2
Medium sized boneless pork chops
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2
Medium leeks, white and light green parts chopped
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1 pound
Brussels sprouts, trimmed then shredded
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3 tablespoons
Honey
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1½ tablespoons
Sriracha
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juice from 1 lemon
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Freshly ground black pepper
Directions
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Generously salt pork chops on both sides.
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Heat 1 tablespoon olive oil over medium high heat. Add pork chops and brown for about 3-5 minutes per side. Transfer pork chops to plate.
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Add remaining olive oil, then stir in leeks and cook until fragrant, about 1 minute. Add in Brussels sprouts and cook until they start to crisp, adding more olive oil if necessary, about 10 minutes. Add salt to taste.
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Meanwhile, in a small bowl, whisk together honey, Sriracha, and lemon juice.
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Once Brussels sprouts are done, turn heat down to medium and pour sauce into pan. Stir well, then add pork chops back and baste with sauce. Cook for about 5-7 minutes, until pork chops are cooked through. Top with freshly ground black pepper and serve immediately.
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