One Pan Pork Chops and Brussels Sprouts

Recipe by Cooking LSL


  • For the pork chops:

  • 2 tbsp vegetable oil divided

  • 2 bone-in rib chops (about 1 pound)

  • 1 1/2 tbsp whole grain mustard

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp ground cumin

  • 1/4 tsp garlic powder (optional)

  • For the Brussels sprouts:

  • 2 tbsp vegetable oil

  • 2 cups Brussels sprouts trimmed and halved if too big

  • salt and pepper to taste

  • 1 tsp honey + 1 tbsp whole grain mustard

  • parsley for garnishing



  • Season Brussels sprouts with salt and pepper. Add honey+ whole grain mustard, toss to coat.

  • Season pork chops with salt, black pepper, cumin, garlic powder and whole grain mustard.

  • Preheat oven to 350 F.

  • Heat 2 tbsp oil in a cast iron skillet over medium-high heat. Add brussels sprouts and cook, stirring frequently, until they start to brown (2-3 minutes). Transfer to a plate.

  • Add the remaining 2 tbsp of oil and add pork chops to the skillet. Cook until golden brown on the bottom, for about 2-3 minutes. Flip pork chops over and add browned Brussels sprouts.Move skillet to the oven. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F.

  • Remove from the oven and let it stand for 5 minutes.

  • Sprinkle with parsley