📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the Brussels sprouts roast evenly and achieve a beautiful caramelization.
2. Trim the Brussels sprouts: Wash 1.5 pounds of Brussels sprouts and trim off the ends. Halve or quarter them depending on their size. Smaller sprouts can be halved, while larger ones should be quartered for even cooking. Remove any loose outer leaves.
3. Prepare the Brussels sprouts: In a large bowl, toss the trimmed Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure the sprouts are evenly coated with the oil and seasonings. This step is crucial for flavorful and well-roasted sprouts.
4. Spread the Brussels sprouts on a baking sheet: Arrange the seasoned Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the pan, as this can cause the sprouts to steam instead of roast. If needed, use two baking sheets.
5. Roast the Brussels sprouts: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned. Halfway through, flip the sprouts to ensure even browning on all sides. Keep a close eye on them to prevent burning.
6. Prepare the pork chops: While the Brussels sprouts are roasting, pat 4 boneless pork chops (about 1-inch thick) dry with paper towels. This helps achieve a nice sear on the outside.
7. Season the pork chops: Season both sides of the pork chops with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Feel free to add a pinch of smoked paprika for an extra layer of smokiness. If you don't have smoked paprika, regular paprika will work too.
8. Make the Maple Dijon glaze: In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Ensure the glaze is well combined. If you don't have apple cider vinegar, a squeeze of lemon juice can be used as a substitute.
9. Sear the pork chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the seasoned pork chops in the skillet, making sure not to overcrowd the pan. Sear the pork chops for 3-4 minutes per side, or until they are nicely browned. You’re not cooking them all the way through at this point, just creating a flavorful crust.
10. Glaze the pork chops: Reduce the heat to medium-low and pour the Maple Dijon glaze over the seared pork chops. Let the glaze simmer for 2-3 minutes, turning the pork chops occasionally to coat them evenly. The glaze should thicken slightly and become sticky.
11. Check the internal temperature: Use a meat thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for safe consumption. If they haven't reached the desired temperature, continue cooking for a few more minutes, basting them with the glaze.
12. Rest the pork chops: Once the pork chops are cooked through, remove them from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful pork chop.
13. Serve: Serve the Maple Dijon Pork Chops immediately with the roasted Brussels sprouts. Drizzle any remaining glaze from the skillet over the pork chops and Brussels sprouts for added flavor.