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    Home » Recipes » Main Dish Recipes

    Mustard Spiced Pork Chops and Pierogis with Brussels Sprouts

    Published: Feb 26, 2013 · Modified: Dec 20, 2013 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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 ½ 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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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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