Coffee-Rubbed Pork Chops with Maple Pan Sauce
Orange-Cranberry Brussels Sprouts Slaw
Ingredients
- 2 tsp dark-roast coffee granules
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- 2 (8-oz) bone-in pork chops, trimmed
- 1 Tbsp olive oil
- 3 Tbsp maple syrup
- 1 tsp chopped fresh rosemary (or use ½ tsp dried)
Instructions
- Combine coffee, paprika, salt, and pepper. Rub pork with coffee mixture. Cook pork 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 or until pork is done.
Side Dish Ingredients
- 2 Tbsp chopped walnuts
- 1 (12-oz) pkg shaved Brussels sprouts
- 2 Tbsp sweetened dried cranberries
- 3 Tbsp refrigerated Champagne vinaigrette
- ¼ tsp orange zest
- 1 Tbsp fresh orange juice
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant.
- Combine nuts, Brussels sprouts, and cranberries in a large bowl. Whisk together vinaigrette, orange zest, and juice; drizzle over slaw, and toss.
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