Ingredients:
- 2 pork chops
- Favorite pork seasoning
- Olive oil
- Brussels sprouts, several, sliced
- Salt and pepper
- 1 tablespoon brown mustard
- 1 tablespoon minced garlic
- 1/4 cup heavy cream
- 1/2 cup water
- 2 scoops French Onion Collagen Bone Broth powder
Instructions:
Prepare and Roast Brussels Sprouts:
Preheat your oven to 400°F (200°C).
Toss sliced Brussels sprouts with olive oil, salt, and pepper.
Spread them on a baking sheet in an even layer.
Roast for about 15 minutes, or until caramelized and tender.
Cook Pork Chops:
Season pork chops generously with your favorite pork seasoning.
Heat a cast iron skillet with olive oil over medium-high heat.
Add pork chops and fry until golden brown on each side and cooked through, about 4-5 minutes per side, depending on thickness.
Remove pork chops from the skillet and set aside.
Make Mustard Cream Sauce:
In the same skillet, reduce heat to medium.
Add brown mustard and minced garlic to the skillet, sautéing for about 1 minute until fragrant.
Pour in heavy cream and water, whisking to combine.
Add 2 scoops of French Onion Collagen Bone Broth powder and whisk into the sauce.
Allow the sauce to simmer until it reduces by half and thickens, stirring occasionally.
Serve:
Place the pork chops back in the skillet with the reduced mustard cream sauce, warming them through if necessary.
Plate the pork chops with some of the mustard cream sauce over them.
Serve with roasted Brussels sprouts on the side.
This recipe combines savory, rich flavors with the tenderness of pork and the nutty crunch of Brussels sprouts, making it a hearty and satisfying meal perfect for a cozy dinner.