Dijon Pork Chops with Roasted Brussels Sprouts & Grapes.

  • 1 lb
    brussels sprouts
  • 4
    pork chops, bone-in
  • 1 lb
    red grapes
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  •  
    thyme
  •  
    virgin coconut oil
  • 1
    Preheat oven to 450°F.
  • 2
    Wash brussels sprouts and grapes. Trim ends and halve the brussels sprouts. Pick grapes off the stems. Transfer to a sheet pan.
    1 lb brussels sprouts
    1 lb red grapes
  • 3
    Drizzle with oil and season with thyme, salt, and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    1 tsp thyme
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Place in the oven and roast until browned and tender, 20 minutes.
  • 5
    In a medium bowl, whisk together Dijon, vinegar, maple syrup, thyme, salt, and pepper.
    1 tsp Dijon mustard
    1 tsp balsamic vinegar
    1 tsp pure maple syrup
    ¼ tsp thyme
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Add pork chops to marinade and toss to coat.
    4 pork chops, bone-in
  • 7
    Heat a skillet over medium-high heat.
  • 8
    Coat bottom of skillet with oil. Add pork chops and cook until cooked through, 3-5 minutes per side, depending on thickness. Spoon any remaining marinade over top while cooking.
    about 2 tbsp virgin coconut oil
  • 9
    Remove sheet from oven, drizzle brussels sprouts and grapes with vinegar, and toss to coat.
    2 tsp balsamic vinegar
  • 10
    To serve, place pork chops, brussels sprouts, and grapes on a plate. Enjoy!