Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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