Coffee-Rubbed Pork Chops with Maple Pan Sauce
Orange-Cranberry Brussels Sprouts Slaw
Ingredients
- 2 Tbsp dark-roast coffee granules
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 6 (8-oz) bone-in pork chops, trimmed
- 2 Tbsp olive oil (or use avocado oil)
- ½ cup maple syrup
- 1 Tbsp chopped fresh rosemary
Instructions
- Combine coffee, paprika, salt, and pepper. Rub pork with coffee mixture.
- Cook pork, in 2 batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned. Remove from skillet.
- Whisk together syrup and rosemary in skillet; cook 1 minute or until slightly thickened. Return pork to skillet, and coat with sauce; cook 1 minute more or until pork is done.
Side Dish Ingredients
- ⅓ cup chopped walnuts
- 2 (12-oz) pkg shaved Brussels sprouts
- ⅓ cup sweetened dried cranberries
- ⅓ cup refrigerated Champagne vinaigrette
- ½ tsp orange zest
- 2 Tbsp fresh orange juice
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine nuts, Brussels sprouts, and cranberries in a large bowl. Whisk together vinaigrette, orange zest, and juice; drizzle over Brussels sprouts slaw, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
411
|
183
|
594
|
| Fat (g) | 17 | 11 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 43 | 5 | 48 |
| Carb (g) | 18 | 22 | 40 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 486 | 226 | 712 |
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