Pork Chops with Roasted Brussels Sprouts

Thick-cut pork chops pan-seared to golden perfection alongside caramelized Brussels sprouts. A hearty, no-fuss keto dinner.

Ingredients

• •2 thick-cut pork chops (bone-in preferred)
• •300g Brussels sprouts, halved
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •1 tablespoon butter
• •1/2 teaspoon rosemary or thyme
• •Salt and pepper to taste

Instructions

1. 1. Preheat oven to 200°C (400°F). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping once, until caramelized.
2. 2. Meanwhile, season pork chops generously with salt, pepper, and rosemary.
3. 3. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden.
4. 4. Add butter and garlic to the pan, basting the chops for 1 minute.
5. 5. Transfer skillet to the oven for 5–8 minutes until pork reaches 63°C / 145°F. Rest 5 minutes.
6. 6. Serve pork chops alongside the roasted Brussels sprouts.