January 8, 2018 ·Marge Perry & David BonomPork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce. Print Recipe Ingredients INGREDIENTSapple ciderapple cider vinegarbourbon whiskeyBrussels sproutscenter cut bone-in porkchopsChopped shallotsDijon MustardFor the Pork Chops:For the Saucegarlic clovesGarlic Powderground black pepperGround CorianderMaple Syrupolive oilSea saltunsalted butter Directions DIRECTIONSPreheat the oven to 400°F.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 garlicFor 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.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 Tags:Author_name:Marge Perry & David Bonom, Dinner, Everyday, Pork, Saucepan, Winter
