PORK CHOPS AND BRUSSEL SPROUTS RECIPES

Steps:

• Preheat oven to 400ºF.
• Place the Brussels sprouts and pork chops on a cookie sheet, drizzle with the oil, then season with salt and pepper. In a medium bowl, whisk together the vinegar and brown sugar. Transfer the pork chops to a plate and place the Brussels sprouts in the oven.
• Roast the sprouts for 10 minutes, then place the pork chop on the cookie sheet and stir the diced onions into the Brussels sprouts. Cook for 6 minutes more, then drizzle the pork chops and Brussels sprouts with the brown sugar mixture and flip to coat. Roast for another 6 minutes.
• Transfer the pork chops to a plate to rest for 5 minutes. Sprinkle the Brussels sprouts with the dried cranberries and serve with the pork chops.

Steps:

• In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
• Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
• Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
• Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.