Smothered Pork Chops with Brussel Sprouts
Chops that will make your mouth drool! Smothered in a creamy ale mustard stock, each pork chop is browned and topped with buttery onions and wine glazed brussels! Cheers to a yummy plate!
4 Pork Chops (5-6 Oz Each)
TT Salt and Pepper
3 T Olive Oil
1 Onion - Julienned
1/4 C Sherry Cooking Wine
2 C Brussel Sprouts- Cut In 1/2
3/4 C Chicken Broth
3 T Bier Hall Mustard
1 t Lemon Juice
1 t Pepper
2 T Parsley- Chopped
¾ C- Cream
Season the pork chops with salt and pepper on both sides.
In a large skillet or cast-iron pan, add olive oil and set over medium high heat to rep heat.
Sear the pork chops for 2 minutes on each side, or until well browned. Set aside.
Combine chicken stock, cream, mustard and lemon juice together in a bowl and set aside.
Add more oil to the pan if needed and sauté the onions until just brown. Add brussel sprouts and deglaze with sherry wine.
Once the wine is reduced by ½ add the stock mixture. Bring to a simmer. Add the pork chops back to the pan and cook for 10-15 minutes. Flip the pork occasionally to coat well.
Once the pork reaches an internal temperature of 145 degrees, rest for 5 minutes, serve and enjoy.