One Dish Delish: Maple Pork Chops with Brussells, Sweet Potatoes, and Dried Cherries
Heyyy you. Do I have a snazzy quick weeknight dish for you. It’s the sort that made my 10-year-old son say, “Mom, I love those brussel thingys.” It’s the sort where I thought I cooked waaay too many veggies, and had kids coming back for more…veggies. It’s the sort where everythang is baked in a single dish. So easy! It’s the sort where you’re gonna wanna dip your toes in the sauce and lick them off, because 10 fingers for licking isn’t nearly enough.
Don’t do that. It’s not worth it.
Except that it totally is.
Ready for the recipe? We’re just gonna run through real quick like with a little photo tutorial. Pretend I’m your real estate agent, and you’re in the market to buy a house of Pork Chops. Cray. Who would do that?
Well…you and me would. But who’s keeping score?
Because, after all, this house of Pork Chops has wooden floors in coconut oil. (Mmmmm. Coconut oil.)
And maple syrup wallpaper. (Don’t diss. Lickable wallpaper has been cool since Willy Wonka.)
Plus also, this place is like…so easy to clean up. One dish, baby. And you can have pork chops forever.
I might make a better food blogger than real estate agent. Because, I’d want to eat every Pork Chop house I sell. Especially if they tasted like this. Tour over. Let’s eat.
Maple Pork Chops with Brussells, Sweet Potatoes, and Dried Cherries
2 sweet potatoes
2 cups brussell sprouts, halved
2 tablespoons coconut oil or butter
5-6 thick-cut pork chops
1 large shallot, peeled and sliced
3/4 cup white wine
1/4 cup pure maple syrup
1 cup dried cherries
salt and pepper to taste
Preheat oven to 400 degrees. Pierce sweet potatoes and zap in microwave to soften, about 7 minutes. Remove, cool, peel, and cut into bite-sized cubes. Toss into a large baking dish with brussell sprouts.
In a large skillet, melt coconut oil over medium-high heat. Add salted-and-peppered pork chops until browned, then transfer to baking dish on top of brussells and sweet potatoes. Add shallots to the skillet, then white wine. Drizzle over pork chops. Drizzle with maple syrup. Toss dried cherries into the baking dish, then salt and pepper everything generously.
Place in oven and cook for 30-40 minutes, until the center of the pork chops are cooked through, and the brussels are tender. Serve with juices slathered all over the veggies and meat. Enjoy!