Our favorite kind of chops are karate chops, (hi-yah!) but pork chops do take a close second, we must admit. Especially when they’re brined overnight with herbs like sage, rosemary, thyme, and fennel. Can you taste the slight sweetness? There was a bit of maple syrup in the brine too! After roasting and adding the miso-honey glaze, these pork chops are ready to be chowed. Paired with a brown butter + maple sweet potato mash to tie into those pork chop brine flavors, as well as savory Brussels sprouts with bacon and caramelized onions. The flavor-poppin’ salsa verde is for your pork, but we think it can kinda go anywhere… especially on a leftover pork chop sandwich the next day 😀
What’s in your bag:
- Your PORK CHOP!
- Sweet potato mash
- Roasted Brussels sprouts
- Scallion salsa verde
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Tongs
- Casserole dish
- Olive oil or butter
Total prep time: 15-20 minutes
The Pork Chop and Roasted Brussels Sprouts
- Preheat your oven to 450F.
- Place your pork chop on one side of the aluminum foil-lined sheet tray and pop it in the oven for 4 minutes.
- Remove carefully from the oven and use your tongs to flip the pork. On the other side of the sheet tray, arrange your Brussels sprouts evenly.
- Place your sheet tray back in the oven for 4 minutes. Remove carefully from the oven.
The Sweet Potato Mash
- Add a light coat of oil or butter to your casserole dish.
- Spoon potatoes in, cover with foil, and place in the oven at 450 for 6-8 minutes or until warmed through.
Spoon a heaping portion of your sweet potato mash on a plate. Portion some Brussels to the side. Take your pork chop and lean it against the sweet potato mash, kinda like it’s tired and taking a break. Just needed to lean on their trusty potato friend for a moment, that’s what friends are for! Drizzle some salsa verde over your pork. Bone-apple-teeth!
That’s it! Dinner solved, dinner served. #weareWECO
