Meal prep can sometimes seem like a chore. Between all the things that we have to do everyday, sometimes it’s just easier to just get some takeout right? Well with this easy recipe, you can start it the night before and let is marinate overnight…then just fire up the BBQ and cook when you’re ready.
- 2 pork chops (thick cut)
- 10 decent sized Brussels sprouts
- Small onion
- 5-7 mushrooms
- Pinch of salt and pepper
- 1 tsp of pork chop spice
- 1 tsp each of soy sauce, balsamic vinegar, garlic powder, brown sugar, seasoned salt, corn starch, water (for side dish)
- 2 tbsp low sodium soy sauce
- 2 tbsp maple syrup (or honey)
- 1 garlic clove
- 1 tbsp Sriracha
- 1 tbsp apple juice
- 1 tsp garlic powder
Method to the madness:
First off trim the fat off your pork chops to your desired amount. Sprinkle them with dry rub (salt, pepper and pork chop spice), and set aside. Combine marinade ingredients in a bowl large enough to hold both marinade and pork chops. Set pork chops in marinade and cover with plastic wrap and place in fridge to marinate minimum 3hrs (overnight if you’re tight on time, result will just be that much more succulent).
When ready to make meal, chop up the side dish ingredients and sauté. Prep BBQ or pan over medium heat. Remove marinated pork chops from bowl and set in a plate (remove as much of the marinade as you can, this will be used as a sauce / reduction). Cook pork chops until no more pink is viable (usually about 2-3 minutes each side).
Once side dish is almost finished cooking add spices and wet ingredients and finish off on low heat until the veggies are glazed.
Remove pork chops from pan and add the left over marinade to pan and no simmer on medium-low heat until it thickens and is a nice glaze texture. At this point you can add some butter to give it some shine and give it a nice smooth consistency.
Plate veggies with pork chops & add glaze/reduction.
Bon appetit !