- 1 pound Brussels sprouts
- ¬ľ-¬ľ cup olive oil
- 2 thin pork chops
- salt and pepper to taste
Try¬† this¬† dish¬† on¬† your pickiest vegetable eater and see if they even notice they're eating¬† a¬† vegetable¬† they¬† claim¬† to¬† dislike.
- Trim¬† the bottom¬† stem off each Brussels¬† sprout. Grate the sprouts in the food processor. Set aside.
- Lightly salt and pepper¬† the pork chops. Over medium-high heat, heat a few tablespoons of oil, waiting until pan is nice and hot before adding chops. Cook the pork chops 4 minutes on each¬† side¬† to brown,¬† then¬† if needed add a¬† lid and cook about 4 minutes more or until they reach desired doneness.
- While pork chops are cooking, warm ¬ľ cup of olive oil over¬† medium-high¬† heat.¬† Add¬† the¬† shredded¬† Brussels sprouts and saut√© until softened and lightly browned, about 10 minutes. As the Brussels sprouts cook, add more oil as needed. Salt and pepper to taste.