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Black square plate with a grilled pork chop, parmesan mashed potatoes and shaved brussels sprouts with ju on top.

Pork Chop & Brussels Sprouts

mashed potatoes, mustard jus

STARS

A grilled pork chop unites this comforting, well-rounded meal. Build the perfect bite by combining the meat with shaved Brussels sprouts, creamy parmesan mashed potatoes, and a dip of mustard jus served on the side. Or, pour the sauce over the whole meal and give each delectable element its own time in the limelight.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Ingredients

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • ½ cup heavy cream 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese

Pork Chops

  • 4 8-ounce bone-in pork chops
  • 2 tablespoons olive oil
  • Salt and pepper

Mustard Jus

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon whole grain mustard

Brussels Sprouts

  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 pound brussels sprouts, sliced or shaved very thinly
  • 2 tablespoons apple cider vinegar
  • Fresh parsley
Directions
1
Preheat the oven to 375°F.
2
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, sour cream and parmesan and season to taste. 
3
Pat the pork chops dry with paper towels, brush with oil and season both sides with salt and pepper.
4
Heat a large skillet or grill pan over medium-high heat. When hot, add the pork chops and sear both sides until crisp and dark brown, about 2 minutes per side.
5
Transfer the seared pork chops to a baking sheet and finish cooking in the oven until they reach an internal temperature of 150°F, 12-15 minutes.
6
To make the mustard jus, combine the oil and flour in a medium pot over low heat, stirring. Cook for 7-10 minutes, until the flour is no longer raw-smelling. Add the chicken stock and cook for another 4-5 minutes, stirring. Add the salt, pepper, thyme and mustard.
7
For the brussels sprouts, melt the butter in a large skillet. When melted, add the shallots, reduce the heat to medium and cook until translucent, 2-3 minutes. Add the brussels sprouts and cook, stirring, until browned. Pour in the vinegar and deglaze, scraping up any browned bits on the bottom of the pan. Season to taste with salt and sprinkle with parsley.
8
To serve, divide the mashed potatoes and brussels sprouts between plates. Top with a pork chop and drizzle with mustard jus.

Pork Chop & Brussels Sprouts

mashed potatoes, mustard jus

STARS

A grilled pork chop unites this comforting, well-rounded meal. Build the perfect bite by combining the meat with shaved Brussels sprouts, creamy parmesan mashed potatoes, and a dip of mustard jus served on the side. Or, pour the sauce over the whole meal and give each delectable element its own time in the limelight.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  35 minutes
Servings:  4

Ingredients

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • ½ cup heavy cream 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese

Pork Chops

  • 4 8-ounce bone-in pork chops
  • 2 tablespoons olive oil
  • Salt and pepper

Mustard Jus

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon whole grain mustard

Brussels Sprouts

  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 pound brussels sprouts, sliced or shaved very thinly
  • 2 tablespoons apple cider vinegar
  • Fresh parsley

Directions

1
Preheat the oven to 375°F.
2
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, sour cream and parmesan and season to taste. 
3
Pat the pork chops dry with paper towels, brush with oil and season both sides with salt and pepper.
4
Heat a large skillet or grill pan over medium-high heat. When hot, add the pork chops and sear both sides until crisp and dark brown, about 2 minutes per side.
5
Transfer the seared pork chops to a baking sheet and finish cooking in the oven until they reach an internal temperature of 150°F, 12-15 minutes.
6
To make the mustard jus, combine the oil and flour in a medium pot over low heat, stirring. Cook for 7-10 minutes, until the flour is no longer raw-smelling. Add the chicken stock and cook for another 4-5 minutes, stirring. Add the salt, pepper, thyme and mustard.
7
For the brussels sprouts, melt the butter in a large skillet. When melted, add the shallots, reduce the heat to medium and cook until translucent, 2-3 minutes. Add the brussels sprouts and cook, stirring, until browned. Pour in the vinegar and deglaze, scraping up any browned bits on the bottom of the pan. Season to taste with salt and sprinkle with parsley.
8
To serve, divide the mashed potatoes and brussels sprouts between plates. Top with a pork chop and drizzle with mustard jus.