Pork chop with pepper-onion crust and Brussels sprouts

Name: Pork chop with pepper-onion crust and Brussels sprouts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 7-10 Tbsp Salt; 4 (each 125g) ripped pork chops; 2 TABLESPOONS Oil; 1 Onion; 1 TABLESPOON colourful peppercorns; 1/2 bunch Parsley; 1 small sour apple; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
7-10 Tbsp Salt
4 (each 125g) ripped pork chops
2 TABLESPOONS Oil
1 Onion
1 TABLESPOON colourful peppercorns
1/2 bunch Parsley
1 small sour apple
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts. Cook in boiling salted water for 15-20 minutes. In the meantime wash and dry the chops. Cook in hot oil while turning for 12-15 minutes. For the crust, peel and finely chop the onion.
2
Coarsely crush the peppercorns. Wash and chop the parsley. Wash the apple, grate coarsely, except for 2 medium slices for garnishing. Steam the prepared ingredients in the frying fat and spread on the chops.
3
Drain the Brussels sprouts, toss in the hot fat and season with nutmeg. Arrange chops and vegetables garnished with parsley and apple. Roast potatoes taste good with it.