Yields 2 servings
Who knew Brussels Sprouts with grapes would be so delectable? Not me!
1/2 Pound brussels sprouts
1/2 Pound grapes, red seedless
2 Tbls oil, extra virgin olive divided
3/4 tsp thyme, dried divided
1 to taste salt, Kosher
1 to taste pepper, black, ground
1/2 tsp mustard, dijon
1 1/2 tsp vinegar, balsamic divided
1/2 tsp syrup, Maple
2, 6-ozs pork chops, center, bone-in
Preheat oven to 450.
Wash brussels and grapes. Trim ends and halve brussels sprouts. Pick grapes off the stems. Transfer to a sheet pan. Drizzle with 1 tablespoon oil and season with 1/2 teaspoon of thyme, salt and pepper to taste. Toss to coat.
Place in oven and roast until browned and tender, about 20 minutes.
In a medium bowl, whisk together Dijon, 1/2 teaspoon Balsamic, maple syrup, 1/4 teaspoon thyme and salt and pepper to taste. Add pork chops to marinade and toss to coat.
Heat a skillet over medium-high heat. Coat bottom of skillet with 1 tablespoon of oil. Add pork chops and cook until cooked through, 3 to 5 minutes per side, depending on thickness. Spoon any remaining marinade over the top while cooking.
Remove sheet pan from oven, drizzle Brussels and grapes with 1 teaspoon of Balsamic and toss to coat.
To serve, place Brussels and grapes and lay a pork chop across the top.