Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce

By Marge Perry & David Bonom
Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.
  • Cuisine: American
  • Course: Dinner


  • apple cider
  • apple cider vinegar
  • bourbon whiskey
  • Brussels sprouts
  • center cut bone-in porkchops
  • Chopped shallots
  • Dijon Mustard
  • For the Pork Chops:
  • For the Sauce
  • garlic cloves
  • Garlic Powder
  • ground black pepper
  • Ground Coriander
  • Maple Syrup
  • olive oil
  • Sea salt
  • unsalted butter


  1. Preheat the oven to 400°F.
  2. For the sauce melt 1 tablespoon of the butter in an Anolon Nouvelle Copper Hard Anodized Nonstick 2-Quart Nonstick Saucepan over medium heat. Add the shallots and garlic
  3. For the pork chops combine the garlic powder, coriander, 1/2 teaspoon of the salt and pepper in a small bowl and sprinkle evenly over both sides of the chops.
  4. Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper Hard Anodized Nonstick 12-Inch Skillet over medium. Add the Brussels sprouts and remaining 1/4 teaspoon salt