Brussels Sprouts
Nov 17, 2009
Brought to you by the Baptist Wine Club and the letter B.
So The Other Joe wants my recipe for Pork Loin Chops with Brussels Sprouts. And I'll tell you something about it, I don't remember where I got the basis for this, except that I ate a meal of salmon and brussels sprouts somewhere in California or Washington state on a business trip. I think, it's all a little vague. But I absolutely remember the bitter tang of the sprouts in combination with the other flavors on that plate. It was one of those meals you pray is served in Heaven, so you won't be deprived of its enjoyment once you shuffle off the mortal coil. It was that good.
With that said, I just sorta made up this meal earlier this week because thick-cut pork loin chops were on sale, and I just flat-out wanted some brussels sprouts. First and foremost - cook the pork chops any old way you like them. Mine were dusted with sage and dredged in bread crumbs, then sauteed in butter. You could do a roast with a little gravy made with the drippings deglazed with Calvados or port. That would be delicious.
Now for the important details. The secret here is in those infamous sprouts. You'll need about a pound, removed from the stalk.
First, peel off any outer leaves that look wilted or dirty, then rinse in cold water.
Next, cut off most, but not all, of the tiny little nub that holds it all together. Slice each sprout length-wise (top to bottom), so that each little half is held together by that leftover stalk-bit. Now, slice each half horizontally* to the nub, so that you end up with a sort-of miniature shredded cabbage looking pile.
Separately, mince about half a yellow onion and two cloves of garlic. Keep these separate because the garlic goes in near the end.
To cook, saute the onion in some butter and olive oil till transparent. Add the shredded brussels sprouts, sauteing for 4-5 minutes. Toss in the garlic and some sea salt and fresh-ground pepper. Stir it all together and as soon as you smell the garlic, pour in 1/2 cup of vegetable broth OR 1/4 cup vegetable broth plus 1/4 cup dry white wine. Simmer for a minute or two till slightly reduced.
Serve with pork loin chop of your choosing. Enjoy!
*I really should have take pictures. This seems difficult to explain, but it's actually pretty simple if a little time consuming. Alternatively, you could just quarter the suckers. That would be faster and just as pretty.
