Honey Chipotle Pork Chops
Peel & mince one garlic clove.
1
Halve 8-10 Brussels sprouts
2
Drizzle Brussels with oil. Season with salt & pepper.
3
For mashed potatoes, cut 5 Yukon gold potatoes into chunks. Boil potatoes in salted water until tender.
4
Dry 2 pork chops with paper towels. Season with salt & pepper.
5
Roast Brussels at 425° for 20-25 mins.
6
Heat drizzle of oil in skillet. Add chops & cook 3-4 mins per side.
7
Flip chops using chef tongs.
8
Flip Brussels halfway if desired.
9
Pork chops are cooked when they reach 145-160°.
10
Add 1T butter to potatoes & mash. Add a splash of heavy cream & a heaping T of sour cream.
11
Season with garlic powder, salt & pepper.
12
Cook garlic 30 seconds. Add 2T water, 1T each chicken stock concentrate & honey. Add a pinch of chipotle powder to taste. Cook until thickened.
13
Once thickened, melt 1T butter in sauce.
14
Thinly slice pork using one half of Quick Shred.
Plate pork & top with sauce.
Serve with Brussels & mashed potatoes.
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Pampered Chef 12" Stainless Skillet
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Pampered Chef Quick Shred
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