Succulent pork, glazed with honey and Sriracha top shredded brussels sprouts in this one pot dish.
Succulent pork, glazed with honey and Sriracha top shredded brussels sprouts in this one pot dish.—Vicky | Things I Made Today
tablespoons Olive oil, divided Kosher salt
Medium sized boneless pork chops
Medium leeks, white and light green parts chopped
pound Brussels sprouts, trimmed then shredded
juice from 1 lemon
Freshly ground black pepper
In This Recipe
- Generously salt pork chops on both sides.
- 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.
- 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.
- Meanwhile, in a small bowl, whisk together honey, Sriracha, and lemon juice.
- 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.