Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate

Name: Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate
Yield: Serves 4
Ingredients: 4 (8- to 10-ounce), bone-in pork rib chops ¾ to 1 inch thick, trimmed; 1 1/4 teaspoons, table salt, divided; 1/2 teaspoon, pepper, divided; 1/4 teaspoon, cayenne pepper; 2 tablespoons, vegetable oil; 1 1/2 pounds, brussels sprouts, trimmed and halved; 1/4 cup, water; 2 tablespoons, balsamic vinegar; 2 teaspoons, lemon juice; 2 tablespoons, pistachios, toasted and chopped; 2 tablespoons, pomegranate seeds

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Appears in Cook's Country October/November 2019

A few flavor powerhouses—pistachios and pomegranate seeds—add a unique blend of flavors to this easy weeknight dinner.

SERVES4

TIME30 minutes

Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate

WHY THIS RECIPE WORKS

We covered the Brussels sprouts for the first half of cooking to steam them until tender before browning them.

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