Skillet Salsa Pork Chops
Shredded Southwest Brussels Sprouts
Wine Recommendation
Dark Horse Pinot Noir
Ingredients
- 6 (5-oz) boneless pork chops
- 1 tsp garlic salt
- 1 tsp ground cumin
- 3 Tbsp olive oil
- ½ cup fresh salsa
- 2 Tbsp lime juice
Instructions
- Sprinkle pork chops with garlic salt and cumin. Brown pork chops in hot oil in a large skillet over medium-high heat 1 to 2 minutes per side or until browned.
- Combine salsa and lime juice; pour over chops. Reduce heat, and simmer 8 minutes or until chops are done.
Side Dish Ingredients
- 1½ lb Brussels sprouts, trimmed
- 6 slices bacon, chopped
- 1 Tbsp minced garlic
- 2 tsp Southwest seasoning
- 3 Tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Thinly slice Brussels sprouts. Cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Add garlic, Brussels sprouts, and Southwest seasoning to skillet. Cook 3 minutes, stirring constantly. Add vinegar, salt, and pepper.
- Cook 5 to 8 minutes or until vinegar is evaporated and Brussels sprouts are tender. Sprinkle with bacon.
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