RESET360 with Camille McLaughlin
Dinner

Pork Chops with Brussels Sprouts and Mustard

Thick bone-in pork chops seared golden, then finished in a creamy Dijon pan sauce with Brussels sprouts roasted crisp in the same skillet.

Why you'll love Pork Chops with Brussels Sprouts and Mustard

A thick, bone-in pork chop is one of the juiciest cuts you can cook, and a Dijon cream sauce is its natural partner. The chops sear golden in a hot skillet, then the Brussels sprouts go into the drippings cut side down and brown until crisp and sweet, and finally broth, mustard, and cream turn the pan into a sauce.

Thick chops are the key to juiciness. A chop about an inch and a half thick has time to build a deep golden crust before the center overcooks, and pulling it at 145°F (63°C) and resting it leaves it tender and slightly pink, which is safe and how pork is meant to be eaten.

It is a one-pan dinner with a sauce good enough to eat with a spoon.

Quick overview: This Pork Chops with Brussels Sprouts and Mustard takes 10 min of hands-on time and about 40 min in all and makes 4 servings, each 1 chop with sprouts and sauce. You'll need a skillet.

Jump to recipe

Seared pork chop with Brussels sprouts in Dijon cream sauce
Prep 10 minCook 30 minTotal 40 minServes 4Serving 1 chop with sprouts and sauceYou'll need Skillet

Ingredients

  • 4 bone-in pork chops (about 10 oz each), 1 1/2 inches thick
  • 1 1/4 tsp fine sea salt, divided
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 3/4 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 2 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1/3 cup heavy cream Label: cream, with no gums or carrageenan
  • 2 tsp apple cider vinegar
  • 1 tsp fresh thyme leaves
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Season: Pat the chops dry and season them with 1 teaspoon of the salt and the pepper. Let them sit at room temperature for 20 minutes.
  2. Sear the chops: Heat the oven to 400°F (200°C). Heat the avocado oil in a large ovenproof skillet over medium-high heat. Sear the chops for 4 minutes a side, until deep golden. Move them to a plate.
  3. Brown the sprouts: Add the Brussels sprouts to the skillet cut side down with the remaining 1/4 teaspoon of salt and cook for 4 to 5 minutes without stirring, until the cut sides are deeply browned.
  4. Roast together: Nestle the chops back into the pan among the sprouts and roast for 8 to 12 minutes, until the chops reach 145°F (63°C). Move the chops to a plate to rest and the sprouts to a bowl.
  5. Make the sauce: Set the skillet over medium heat (the handle will be hot). Add the butter and shallot and cook for 1 minute. Add the broth and scrape up the browned bits, then simmer for 3 minutes. Whisk in the Dijon, cream, vinegar, and thyme and simmer for 2 minutes more, until the sauce coats a spoon.
  6. Serve: Return the sprouts to the pan and toss them in the sauce. Serve the chops with the sprouts and spoon the sauce over everything.

Storage and leftovers

Refrigerate leftovers for up to 3 days.

Reheat the chops and sauce gently in a covered skillet over low heat with a splash of broth, just until warm, so the pork stays juicy.

Variations

  • Whole-grain mustard: Use half whole-grain mustard for texture.
  • Apple: Add a sliced tart apple to the pan with the Brussels sprouts.
  • Chicken thighs: Use bone-in chicken thighs, roasting them to 175°F (80°C).
  • Cabbage: Use wedges of green cabbage in place of the Brussels sprouts.

Notes and tips

  • Buy thick chops: Thin chops overcook before they brown.
  • Bring them to room temperature: Chops that start cold cook unevenly.
  • Use a thermometer: Pull the chops at 145°F (63°C).
  • Mind the hot handle: After the oven, wrap the skillet handle in a towel.

Nutrition and mindful eating

  • Pork chops are rich in protein, thiamin, selenium, and zinc.
  • Brussels sprouts are cruciferous vegetables with fiber, vitamin C, and vitamin K, and browning them brings out their sweetness.
  • Dijon, cream, and butter make a sauce with real fat and a sharp, tangy flavor.
  • Apple cider vinegar and thyme brighten the rich sauce.
  • As you eat, notice the juicy pork, the crisp, sweet sprouts, and the tangy sauce, and pay attention to how a balanced plate of protein, fat, and vegetables leaves you comfortably full.

Frequently asked questions

Have a question about this Pork Chops with Brussels Sprouts and Mustard? Start here, with the questions people ask most.

Can I use boneless chops?

Yes. Choose thick boneless chops and roast them a few minutes less.

Is slightly pink pork safe?

Yes. Pork cooked to 145°F (63°C) with a short rest is safe, and it stays juicy.

Can I make the sauce without cream?

Yes. Finish it with an extra tablespoon of butter for a lighter sauce.

What can I serve with it?

Celery root purée, kohlrabi slaw, or a green salad.

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Tags: Dinner, French-Inspired