Brussel Sprout with Pork Chop in Tomato Sauce
Transform your weeknight dinners with this hearty and flavorful Brussel Sprout with Pork Chop in Tomato Sauce recipe! Perfectly seared pork chops are simmered in a rich tomato sauce infused with garlic, onions, and herby oregano, creating a savory base that complements tender, caramelized Brussels sprouts. A dash of paprika adds a subtle smokiness, while the optional sprinkle of Parmesan cheese brings an indulgent finish. This one-skillet meal is a time-saver, coming together in just 50 minutes, making it an ideal choice for busy households. Serve it over fluffy mashed potatoes, rice, or alongside crusty bread to soak up the luscious sauce. Packed with protein and veggie goodness, it's a balanced, mouthwatering dish your family will love!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cloves Garlic
- 1 medium Onion
- 400 grams Canned diced tomatoes
- 1 cup Chicken broth
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 50 grams Parmesan cheese (optional)
Instructions
Season the pork chops with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Trim the root ends off the Brussels sprouts and cut them in half lengthwise. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the Brussels sprouts, season with the remaining 1/2 teaspoon of salt and black pepper, and sauté for 5-6 minutes until they are lightly browned and tender. Remove and set aside.
Using the same skillet, add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant and softened.
Stir in the canned diced tomatoes, chicken broth, paprika, and oregano. Bring the mixture to a simmer, stirring occasionally.
Return the pork chops to the skillet, nestling them into the tomato sauce. Cover the skillet and let it simmer on medium-low heat for 15 minutes, turning the pork chops halfway through to ensure even cooking.
Add the Brussels sprouts back to the skillet, mixing gently to coat them in the sauce. Cook for an additional 5 minutes uncovered until the sauce thickens slightly and the flavors meld together.
Optional: Sprinkle grated Parmesan cheese over the dish before serving.
Serve hot with your choice of side, such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 31.3 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1016 mg | 78% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
