Pork
Cooking Time - 27 minutes
Servings - 4
It's pretty hard to get a salad better than this one! I really like Brussel sprouts though. I found this recipe on Every Last Bite.
Ingredients:
500 grams Brussel Sprouts
4 slices Bacon
1 Onion, finely diced
2 Cloves Garlic
2 tablespoon Lemon Juice
½ cup Vegetable or Chicken Stock
Zest from 1 Lemon
⅓ cup roughly chopped Hazelnuts
⅓ cup chopped Fresh Parsley
Instructions:
To shave the Brussel sprouts, cut each one in half lengthwise and then lay them face down on a cutting board and slice into very thin shreds. Place in a bowl and set aside.
Cook the bacon in a skillet on medium heat until crisp, approx. 5 minutes. Roughly chop into small pieces and then set aside.
Add the diced onion and garlic to the skillet with the bacon fat. Cook until the onions soften and then add in the shaved Brussel sprouts, lemon juice and stock. Cook the Brussel sprouts for approximately 7 minutes, stirring frequently, until they have softened, and the water has evaporated.
Stir in the chopped bacon, hazelnuts, parsley, and lemon zest. Serve warm.
Cooking Time - 55 minutes
Servings - 4 without Rice or Quinoa
6 with Rice or Quinoa
This is one of my family's favorites! It is quick and easy to make too. I found it on Chelsea's Messy Apron. I've been making a lot of recipes from her website lately. You should go check the website out.
Ingredients:
2 large carrots ~2 cups
2 Red Potatoes ~2 cups
1 small-medium Zucchini ~2⅓ cups
2 Red Peppers ~2 cups
1 head Broccoli ~1½ cups
16 ounces Smoked Italian Turkey or Chicken Sausage
Seasonings
½ Tablespoon EACH: Dried Basil, Dried Oregano, Dried Parsley, Garlic Powder
½ teaspoon EACH: Onion Powder, Dried Thyme
⅛ teaspoon Red Pepper Flakes, optional
⅓ cup Parmesan Cheese, freshly grated, optional
4½ Tablespoons Olive Oil
Optional: Fresh Parsley, Salt and Pepper
Instructions:
Preheat the oven to 400 degrees F.
Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
Peel and very thinly slice the carrots. Wash and chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
Halve the zucchini and then cut *thick* coins of zucchini.
Coarsely chop the broccoli.
Remove the stems and seeds from the peppers and chop them into medium-sized pieces.
Chop the sausage into thick coins.
Pour all the veggies and sausage on the sheet pan.
In a small bowl combine, all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
Serve on top of rice or quinoa if desired. (Also, great plain!)
Honey Mustard Sheet Pan Pork Chops
Cooking Time - 55 minutes
Servings - 4
Ingredients:
1 pound Brussel Sprouts, halved or quartered, depending on the size (about 4 cups prepared)
2 medium Sweet Potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
10 sprigs Fresh Thyme
2 tablespoons Olive Oil or Ghee
1½ teaspoons Kosher Salt
¼ teaspoon Black Pepper
2 Cloves of Garlic, grated or minced
2 tablespoons Dijon Mustard
2 tablespoons Honey
(4) 1-inch-thick center-cut loin pork chops (about 2-1/2 pounds)
Instructions:
Preheat the oven to 400 degrees F.
Toss together the Brussel sprouts, sweet potatoes, thyme, oil salt and pepper together on a rimmed sheet pan. Make sure the vegetables are coated with oil.
In a small bowl, mix garlic, mustard and honey.
Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan. Brush both sides of the pork chops with half of the honey-mustard sauce (reserve the remaining) and sprinkle with some salt and pepper.
Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook another 10-15 minutes, until the meat is cooked through and has reached an internal temperature of 145°.
Serve. Divide the vegetables and pork chops between plates and serve while hot.