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