Sheet-Pan Cumin Pork Chops and Brussels

serves 3 to 4

This is another recipe from NYT Cooking; their photo of the juicy looking pork chops nestled amongst the crispy brussels sprouts and cumin in the recipe’s title is what got me to pause and check it out. I love cumin. The rub on these pork chops is amazing. We were all brainstorming on what meat to try it on next. I also think that paring this with a dirty rice, or black beans and rice dish would work well. The brussels were ok, not fantastic. I had high hopes for their preparation since it called for sage, which I also love. The flavor of the sage didn’t stand out enough, even though I used more than called for. I think my recipe for roasted brussels sprouts would go better with the cumin and pepper in the rub.

note: make the rub the day before, or morning of. You want to rub down the pork chops and let them sit for at least 20 minutes or overnight.

Ingredients

  • For the rub
    • I recommend doubling the following, especially if you want to add more pork chops
    • ½ TBL dark brown sugar
    • 1 tsp Kosher salt
    • 1 tsp whole cumin seed
    • ½ tsp ground cumin ← I was tempted to add more since I usually do in other recipes, but didn’t and I’m glad that I stuck to the recipe this time
    • ½ tsp freshly ground black pepper
    • ¼ tsp crushed red-pepper flakes, or to taste
    • 2 cloves garlic, grated or minced
  • 2 large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total) ← I bought 4 good sized pork chops that weighed about 8oz each which was the biggest the store had
  • 1 pound brussels sprouts, trimmed and halved through the stem
  • ¼ cup whole sage leaves ← I used ½ cup, roasted sage is divine!
  • 2 TBL extra-virgin olive oil
  • Lemon wedges, for serving

Instructions

  • In a large bowl, combine the ingredients for the rub until the mixture resembles wet sand
  • Smear the mixture all over the pork chops and let sit at room temperature for at least 20 minutes or refrigerate, covered, up to 24 hours
  • Heat oven to 450 degrees
  • In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper
  • Spread the brussels out on a rimmed baking sheet and place in oven
  • Place the pork chops on a second rimmed baking sheet and place in the oven along with the sprouts
  • Roast pork chops for 15 minutes
  • Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 more minutes
  • Let the pork chops rest 5 minutes before slicing off the bone as you would steak ← I didn’t do this, I just served them in a large platter nestled amongst the sprouts
  • Serve together, with lemon wedges
Recommended products
My Lavatools Javelin PRO Duo meat thermometer came in handy for testing the doneness of the pork chops. Since I used thinner chops I needed to check on them before the recommended cooking time to make sure that they were done enough. Easier to do if you have one of these! Before purchasing, I did a fair amount of research and based my decision off of this NYT article that compare a few of them.

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