I wanted a good side to go with this and since the hubby and I both love Brussels sprouts, I thought this would pair well. Most people just flat out hate these little veggie gems, but I find that if you cook them the right way, the flavors are amazing. Do my girls love these...not really, but they'll have to eat at least one. I'll probably make sure to have an additional veggie side for them just in case. (see, I don't cook a different meal, I just make sure they have options)
- Preheat the oven to 350°. Spread the pecans on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then chop.
- Meanwhile, in a small saucepan, combine the maple syrup, vinegar, mustard, Sriracha and rosemary and bring to a boil. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Discard the rosemary.
- Meanwhile, light a grill or heat 2 cast-iron grill pans until very hot. Brush the pork chops with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and nearly cooked through, about 10 minutes. Generously brush the maple glaze all over the chops and grill, turning once or twice, until lightly caramelized, 2 to 3 minutes longer. Transfer the pork chops to a platter, sprinkle the pecans on top and serve.
MAKE AHEAD The maple glaze can be refrigerated for up to 1 week.
Caramelized Brussels Sprouts with Pancetta
(*note: this recipe serves 10, so adapt as you need for your family)
- In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
- In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
- Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.