Pork Chops Paprikash with Grilled Brussels Sprouts


 
Barb D

Barb D

TVWBB Hall of Fame
Ok after baking most of the day decided on bone in pork chops, sprouts with warm mustard dressing.
Starting with chops season with paprika, garlic salt and pepper. Sliced onions butter melted in CIS. Cook till brown and tender. Then I added sauerkraut, sour cream, Dijon mustard and paprika mix well.
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The lineup for Brussel sprouts. Toss sprouts with EVOO, S&P to coat. Into CIS indirect till brown and tender. Then added EVOO in another pan with onions and sauté till tender. I then added mustard, honey and cook till honey starts to caramelize. Add the vinegar to combine, pour over sprouts with chopped pecans
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Chops on the grill indirect for 10 minutes a side, then direct for 1 minutes per side. Done ready to come in at 130*.
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Brussel sprouts on indirect till brown.
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Plated and was delicious.
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Rich didn’t like it!!!
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Thanks for stopping by and have a great Thanksgiving.
 
Those chops look fantastic Barb! Like those sprouts equally as well. Anything prepared with pecans is a winner in my book. Did you get Rich to eat his sprouts? Seems like that was on his banished list.... maybe it was artichokes. :) Great looking cook.
 
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I've yet to see a grilled chop I did not like. :D

Excellent looking meal, although I have never ate brussel sprouts before.
 
Rusty, you need to try brussel sprouts they are great and there are so many different ways to fix them. Try with some dried canberries for the holidays.
Cliff, Rich likes brussel sprouts not articokes.
 
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They look like tiny cabbage heads. Do they taste like cabbage?

I'll buy a few and see what I think (fresh? / frozen?).
 
Barb D said:
Cliff, Rich likes brussel sprouts not articokes.
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Every time I see the word artichoke mentioned, it reminds of the Little Rascals episode where one kid said (after peeling away the layers and finding no center): "It may have choked Artie, but it won't choke me." :)
 
Rusty James said:
They look like tiny cabbage heads. Do they taste like cabbage?

I'll buy a few and see what I think (fresh? / frozen?).
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Rusty we buy big bags of fresh sprouts at a store called Sprouts or when Trader Joe's gets them on the stem. End up with about 40 or 50, we will blanch them and freeze in bags to use later. They are great and it makes it real easy during the winter. You can't always get them when you would like so this works.
 
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