This recipe for Smoked Pork Chops with Smashed Brussels Sprouts produces a robust and guest-worthy dinner for two.
Smashed Brussels Sprouts
Course: Dinner2
servingsHave the chops prepped and ready to go so that you can light the fire under them just after you flip the sprouts.
Ingredients
- For the sprouts:
2 lbs. Brussels sprouts, ends trimmed
2 Tbs olive oil
1¼ tsp salt, or to taste, divided
1 tsp garlic powder, optional
1/4 tsp pepper
Pinch red pepper flakes
1/3 cup finely grated Parmesan
2½ tsp smoked paprika
2 Tbs balsamic vinegar
1 Tbs honey, optional
- For the chops:
2 smoked pork chops
2 Tbs olive oil
Salt and pepper, to taste
Directions
- Make the sprouts.
- Place the sprouts in a large pot. Fill with water until the sprouts are floating generously. Fish the sprouts out, cover the pot, and bring the water to a boil. Meanwhile, prepare an ice bath. Add 1 tsp salt to the boiling water.
- Add sprouts to the boiling, salted water. Cook until tender, 9-10 minutes. Meanwhile, preheat the broiler. Drain the sprouts, then immediately plunge them into the ice bath. Let cool 1 minute, then place the sprouts on a layer of paper towels and lightly pat dry.
- Transfer the sprouts to a large, rimmed baking sheet. Drizzle with oil, and sprinkle with the remaining 1/4 teaspoon salt, garlic powder, black pepper, and red pepper flakes. Toss to coat, then spread into an even layer. With the base of a heavy-bottomed drinking glass, gently but firmly press on each sprout to flatten it into a disk.
- Broil the sprouts until their lightly browned. Remove from the oven and carefully flip. Sprinkle the Parmesan over them, then return the sprouts to the broiler until they are browned and crisped. Remove from the oven, sprinkle with paprika, and drizzle with vinegar (and honey). Serve hot.
- Make the chops.
- Heat a cast-iron skillet over a hot flame (setting 6 out of 9). Add oil. Add the chops. Cook until browned, 4 minutes.
- Flip, cover, off heat. Allow to rest in the skillet’s residual heat. When ready to serve, use a torch to touch up the browning, if desired.
Notes
- Sprout substitutions: Manchego for the Parmesan, cayenne for the red pepper flakes, as many as six fresh garlic cloves for the powder. Chop substitutions: butter or bacon fat for the oil.
Smoked pork chops are ready-to-eat as-is. You need only need to heat them through, and I should put “need” in quotes, because you could eat them cold if you like.
I like the chops browned and warmed through, but I don’t feel like they need a lot of fancying up. I’m on the fence about wanting something like a mustard sauce to go with them. And by the way, if you’re someone who wouldn’t gnaw on a bone, you might want to set that aside, because the meat closest to the bone is unbelievably good.
The Brussels sprouts are downright exciting. As you can see, I kind of charred them. They had a ton of flavor.
Smoked Pork Chops with Smashed Brussels Sprouts
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Love the smashed Brussels sprouts! What a great idea, and so easy — and a great combination with the smoked pork chops. (Oh, how I love smoked pork chops!) A perfect meal. Thanks, Jeff.
Thank you, David!
This is wonderful! Add some lentils on the plate and it’s a perfect meal for me. Love your smashed B sprouts!
Thanks, Mimi!
That looks delicious. Brussel sprouts are a favorite of mine.
Mine, too!
Pork chop looks so juicy and great! Sadly I can’t handle brussels sprouts…wish I could though.
👍
Smoked pork is ready-made here, I take it. It would be interesting to learn how to make them.
This looks so good, Chef Jeff
Quite an autumn dish.
Thank you, Val! I’ve never experimented with smoking meats. So yes, I bought the chops smoked.
Years ago, just about nobody knew how to prepare Brussels sprouts in a tasty way. Nowadays, though, with good flavorings and techniques, they can be absolutely delicious.
Yeah, I do think they often used to get boiled to death.
Ok, my family requested that I stop making brussel sprouts because apparently I’m not good at making them, but I think I’m going to give them one more shot with this recipe and see if I can change their minds. Pork chops are on sale at our market this week, so this will be a great time to give this entire recipe a try! Thanks!
Awesome! I hope it goes well.
Actually, I’ve never had a smoked pork chop – I’m totally intrigued, and I’ll need to get my hands on some. And the Brussels sprouts sounds like a perfect addition to them.
Thank you, Ben!
Those sprouts look great, I don’t cook them much, as they aren’t always available but how you have cooked them looks so good Jeff. I’m with you, I love pork chops and gnawing on the bone, ha, ha, and don’t really think they need a sauce, unless it is in a Michelin 5 star restaurant I suppose. Just get some Pork on your Fork, I say, simple does it.
Oooh I like that. Pork on your fork.
Smashed brussels sprouts!? Mind blown! I love smashed burgers and smashed potatoes for the exact same reason – more surface area to get nice little crispy nubbins. I’ve never thought about smashing brussels. I need to try this!!
Yes, exactly!
I really like your brussels sprouts – I’ve been looking for a recipe for Thanksgiving everyone would enjoy and I think this fits that criteria 🙂
Oh, great! I hope your family likes them.
I love brussels sprouts and these sound delicious!
Thank you, Anne!
Looks delicious because I love them both. The smashed sprouts also reminded me of a local Maine restaurant that use to have a grilled cheese sandwich on the menu that included roasted sprouts. Oh my, but that was delicious.
Mmm! I bet that was a great sandwich!
Just look at those gorgeous chops! I haven’t cooked pork chops before so this would be a great way to start. My MIL cooked the heck of the them and frankly, I never got the taste for them, but your photos look amazing and the make me lick my lips.
They are easy to overcook.
Jeff, this is phenomenal. This is a great dish to ring in the fall ( of course, it’s still 90+ degrees here , laugh). Love a good smoked pork chop, and I am a fan of Brussels sprouts.
Velva
Thank you, Velva! It’s finally started to cool down a bit where I live, but it’s still lovely and mild. A nice transition into fall.
Looks delicious, Jeff! You know I’ve never actually had a smoked pork chop. Wasn’t sure how to cook them but now I see you can prepare as you would any other pork chop so…
And I’m a big fan of Brussels sprouts, too. I can how the combination would work beautifully.
Thanks, Frank. And yes, that’s true, with the caveat that you just have to warm the chope through, without worrying about getting them to any particular temperature.
Splendide braciole e quei cavoletti sono molto invitanti! Ottimo piatto!
I agree. Thank you!
I love Brussel Sprouts when they are made in the oven. I think they have a bad reputation because people try to boil them! Your recipe sounds delicious.
Yes, I think you’re right.
Your smashed Brussels sprouts and smoked pork chops are a great dish to welcome fall once it arrives.
Thanks, Karen! It’s already arriving where I live.
Thank you!
The perfect caramelization on that chop is luring me in. And a bite with the sprouts would be magical. 🙂 ~Valentina
I love those sprouts!
Smoked pork chops with smashed Brussels sprouts? That’s a winning combination! The smokiness paired with the crispy sprouts must create a delightful harmony.
Thank you!