Name: Pork Chops with Brussels Sprouts, Blueberry & Parmesan Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 g) pkg blueberries; 1.02 kg Brussels sprouts; 1 ½ lemons; 42 g Parmesan cheese; 6 pork chops, bone-in; 3 shallots; black pepper; salt; virgin coconut oil

Pork Chops with Brussels Sprouts, Blueberry & Parmesan SaladPork Chops with Brussels Sprouts, Blueberry & Parmesan Salad — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 (170 g) pkg blueberries

1.02 kg Brussels sprouts

1 ½ lemons

42 g Parmesan cheese

6 pork chops, bone-in

3 shallots

black pepper

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends; halve the sprouts lengthwise, then thinly slice each half crosswise. Transfer to a large salad bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds.

Once the pork chops have been transferred, add the shallot to the skillet; cook, stirring frequently, until softened, 1 to 2 minutes.

Add the Brussels sprouts to the skillet and season with salt and pepper; cook, stirring frequently, until bright green and just tender, 2 to 3 minutes. Once done, return back to the salad bowl.

Shave or coarsely grate about ¾ cup of Parmesan. Transfer to a medium bowl.

Add the blueberries to the salad bowl.

Juice the lemons and add to the salad bowl; toss to combine.

To serve, divide the pork chops and salad between plates; top the salad with the Parmesan. Enjoy!

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