Honey-Mustard Pork Chops
Spicy Roasted Brussels Sprouts
Ingredients
- 6 (6-oz) boneless center cut pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- ¼ cup organic chicken broth
- ¼ cup raw honey
- 2 Tbsp coconut aminos
- 2 Tbsp Dijon mustard
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned on both sides; remove from skillet.
- Add garlic; cook 1 minute. Add broth, honey, coconut aminos, and mustard to skillet; bring to a boil, and cook 1 minute, stirring often.
- Return pork to skillet, turning to coat; cover, reduce heat to medium, and cook 5 minutes. Transfer pork to a plate.
- Cook sauce 1 to 2 minutes or until thickened; drizzle over pork.
Side Dish Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 3 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together Brussels sprouts, oil, salt, and red pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 35 to 40 minutes or until sprouts are crispy and tender, shaking baking sheet occasionally.
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