Pan Seared Pork Chops and Sauteed Brussels Sprouts with Walnuts
Pork Chops - these were center cut, so very thick. Adjust according to thickness.
Brine pork chops in salt water - use about 3 handfuls of kosher salt - for 30 minutes.
Take fresh brussels sprouts and pull off any loose leaves
Cut in half and soak in lightly salted water for 10-15 minutes. Rinse and remove any grit or dirt.
Heat oven to 325-350, depending on how hot your oven runs.
Dry the brined pork chops with paper towels, let sit. Lightly salt each side
Add generous amount of olive oil to large skillet, heat to medium high heat.
Place each chop in pan and do not touch. Saute in skillet for 3-4 minutes.
Flip and sear other side for 3-4 minutes. Again, don’t touch them.
Pop them in the oven for another 10 minutes or so. Check to see if the juices run clear. If you’re not sure, pull the chop out, cut to the bone and make sure the meat is cooked through.
While chops are in the oven, heat generous amount of olive oil in pan on medium.
Toss in brussels sprouts and smashed garlic cloves, to taste. Don’t bother to chop or mince. You can either eat the sauteed cloves or remove for plating.
Season with salt and pepper.
Do not touch them and brown on one side, then turn.
Add a bit of white wine to the pan and turn down the heat to medium low. Make sure the garlic isn’t browning too much or burning.
Cover the pan and cook for 15 minutes.
Remove lid and make sure almost all liquid has evaporated.
Add walnuts and toss for another minute.
Turn off heat, drizzle with fresh lemon juice.