Ben's Braised Pork With Brussels Sprouts

Shopping list:

• Pork Chop (bone-in)
• Brussels Sprouts (1/2 lb per person)
• Whole Garlic
• Shallots
• Bacon
• Chicken Stock
• Fresh Thyme
• Whole Grain Mustard
• Butter (unsalted)

Before you begin, you will need – a large sauté pan and a medium sauté pan

Bone-in pork chops (1 per person), salt and pepper and sauté to internal temperature of 130

1 lb Brussels sprouts (for 2) cut in half
2 cloves of garlic chopped
1 shallot chopped
¼ to ½ lb of bacon (dice and then render – cook until lightly crispy)
1 tbsp of fresh thyme (picked)
½ tsp of ground black pepper
salt to taste (I prefer sea salt)
cup chicken stock

Heat up a large sauté pan and render the bacon. Drain excess fat from bacon, leaving enough to sauté the shallots, garlic and Brussels sprouts. Place Brussels sprouts cut side down into the hot pan and allow to brown. Add chicken stock and thyme and rendered bacon. Cover and simmer for 30 minutes until tender – allowing a fork to pierce effortlessly.

Plate Brussels spouts using a slotted spoon so as to not add liquid to plate. Add pork chops over sprouts.

Using pan from pork, deglaze the pan with liquid from Brussels sprouts. Stir in a tsp of mustard. Simmer until the liquid reduced by about 1/3 – a little more if there is more sauce. Turn off heat and continue to stir in 2 tbsp of butter. Sauce will thicken. Salt and pepper to taste and ladle over the pork.

Serve with a Burgundy (white or red – your preference) such as Lamy Saint Aubin 2003 or Champy Signature Bourgogne 2005. Also goes nicely with Chianti – try Montegiachi Chianti Classico Riserva 2003.

Enjoy!
Ben Page, Assistant Wine Manager - Schneider's of Capitol Hill