Winter in Vermont means a few things: maple syrup, pork, and Brussels sprouts. After mulling over this combination, this recipe of maple pork chops and Brussels sprouts was created. By smearing bacon fat on the pork, one is able to achieve a nice caramelized crust on the outside of the pork chops. Combined with roasted Brussels sprouts, it’s a perfect winter meal pulling from local offerings up here in the Northeast Kingdom.
MAPLE PORK CHOPS AND BRUSSELS SPROUTS
- 1 lb Brussels sprouts
- 4 boneless pork chops
- ¼ cup mayonnaise
- 2 Tbs of bacon fat
- 2 slices bacon, cooked and finely chopped
- 2 Tbsp dark maple syrup
- 2 Tbsp brown sugar
- Salt and Pepper to taste
- Preheat oven to 400°F.
- Mix the salt, pepper, and 1 Tbsp brown sugar in a small cup. Rub the pork chops on both sides with the mixture.
- Cut the Brussels sprouts in half.
- Whisk together mayonnaise, dark maple syrup, bacon fat, chopped bacon, and Tbsp of the brown sugar. Smear a thin layer on the pork cutlet. Coat the Brussels sprouts with the remainder of the mayonnaise mixture.
- Place the Brussels sprouts in a baking dish and place in the oven for 35 minutes, stirring every 10 minutes to roast evenly.
- Place the pork chops in a heated skillet. Sear on high heat for a few minutes on each side, or until there is a golden crust. Place in the oven when the Brussels sprouts have 5 minutes left. Remove from oven after 5 minutes.
- Allow pork chops to rest for 10 minutes before serving.