Updated: Feb 19, 2019
This recipe is so good, even my picky 2 and 5 year old ate their plates clean! (That never happens) This is also very easy to make. The macros below include 2 3 ounce pork Chops, 4 ounces red potatoes, 3/4 Cup roasted Brussel sprouts
Carbs: 29.5 Fat: 14.4 Protein: 37.6 Cal: 379
5 pork chops (mine were 3 ounces each for the macros above)
salt to taste
2 tbsp of Flour
1 tsp chili powder
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp black pepper
1 cup low-sodium chicken stock
1TBS apple cider vinegar
2 tsp honey
2 TBS fresh parsley (To top with)
1 lb of little red potatoes
4 cups of chopped brussel sprouts
-Take the pork chops out fo the refrigerator and season one both sides with salt and pepper. Set aside for 30 minutes
-Make the rub in a small bowl 1/2 TBS of flour, chili powder, garlic powder, onion powder, smoked paprika
-After 30 min, use a paper towel to pat the pork chops dry then add rub to both sides
-Heat your skillet to a Medium-High setting and spray with your favorite oil. I use avocado (non propellant) Spray. Throw the chops on and cook 2-3 min on each side. Because mine are so thin that was enough to reach 145 F. Temp. Once they are cooked remove from heat and loosely cover with foil and let them rest for 10 min.
-Reduce the skillet to medium heat add the chicken stock, vinegar, and honey. Mix it all together and use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork will come up. Then use a whisk and add in the rest of the flour and simmer till it is thickened.
-Slide the pork Chops back into the pan and spoon the sauce on top of them
Heat oven to 415 F.
Dice potatoes into quarters if they are as big as a baseball. I was lucky and found some tiny ones. Spray the bottom of your baking sheet add the potatoes sprinkle with Salt, Pepper and garlic powder then spray them again and use your hands to mix them around to get fully coated.
Put in oven for 15 min. take out and mix them around and put back in oven for another 15 min. Should be tender and slightly crispy
Heat Over to 415
Dice them into quarters, Spray cooking sheet and add the brussels. Spray again and add some Sea salt. Toss them with your hands, evenly spread them out on the pan and cook for 15 min the flip them over and cook for another 15.
I do cook the potatoes and Brussels at the same time.
My plate pictured above had 2 3 ounce pork chops
4 ounces of red potatoes
3/4 Cup of Roasted Brussel Sprouts