Mustard Spiced Pork Chops and Pierogis with Brussels Sprouts
Entrées,  Recipes,  Side Dishes

Mustard Spiced Pork Chops and Pierogis with Brussels Sprouts

Mustard Spiced Pork Chops and Pierogis with Brussels Sprouts

I had a center cut pork loin in the freezer, and some Brussels sprouts in the fridge that I wanted to use up, so I put this meal together. It turned out really well! I heated about 2 tablespoons of olive oil in a large, nonstick skillet. I cut the pork into thick chops and patted them dry. I seasoned both sides with kosher salt, freshly cracked black pepper, turmeric, paprika and dried thyme. I seared them really well on one side, flipped them over and put a lid on the skillet until they cooked through. I uncovered the pan and added 1/2 cup chicken stock, 1 tablespoon of balsamic vinegar and 1 tablespoon of coarse ground mustard to the pan. I stirred it in, cranked up the heat and let it reduce.

While the pork was cooking, I heated a few tablespoons of oil in another large, nonstick skillet. I added a package of frozen onion and cheese pierogis, some chopped onion (about half of a large one), and some Brussels sprouts that I trimmed and halved. I seasoned it all with kosher salt and freshly cracked black pepper, and stirred it occasionally until the pierogis were cooked through. I served them with a dollop of sour crea, alongside the pork chops that I drizzled with the pan sauce. I sprinkled some freshly chopped parsley on top. It was a simple and tasty meal!

Big Flavors Rating: 4 Stars

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