Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce
- Yield: 4 Servings
- Cuisine: American
- Course: Entrée
- 2 tablespoons unsalted butter
- 1/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 cup bourbon whiskey
- 1/4 cup apple cider vinegar
- 1 cup apple cider
- 3 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 4 center cut bone-in pork chops, 3/4
- 2 tablespoons +1 teaspoon extra virgin
- 12 ounces Brussels sprouts, trimmed,
- Preheat 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 garlic; cook, stirring occasionally, until starting to soften, 2 minutes. Pour in the bourbon and vinegar, bring to a boil and cook 2 minutes. Stir in the cider, syrup and mustard, bring to a boil and cook until the mixture is slightly syrup, about 18-20 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until melted; keep warm.
- 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.
- 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; cook, tossing occasionally until lightly browned, about 4-5 minutes. Transfer Brussels sprouts to a bowl. Heat the remaining 1 tablespoon oil in the skillet until very hot. Add the pork chops and cook, turning once, until browned, 4 minutes. Add the reserved Brussels sprouts, transfer the skillet to the oven. Roast until the pork chops are just cooked through and the Brussels sprouts are tender, 10 minutes. Transfer to serving plates and top with the sauce.