Most dishes start with with the focus - typically the protein - but not this one. The first time I ever had Brussels Sprouts like these was at Lewinsky’s on Clinton in Delaware City. I fell in love with them immediately. A number of bars/restaurants do Brussels Sprouts now, but I hadn’t had them as good as Lewinsky’s. Until this recipe.
I started with the veggie and then thought about what kind of protein might go well with it. Pork goes well with cabbage-y vegetables. Boom. But of course, these sprouts are great on their own.
Pickled Shallots
(Prepare at least 4 hours in advance)
INGREDIENTS
1 tablespoon brown sugar
1/4 cup rice vinegar or black vinegar
2 teaspoons salt
2 minced garlic cloves
2 large shallots, cut into rings.
METHOD
In a small saucepan, heat everything but the shallots over medium heat until it’s all dissolved. Cool it completely then pour the liquid over the shallots. Refrigerate for at least 4 hours.
Sweet & Sour Sauce
INGREDIENTS
1/2 cup sugar
1/2 cup rice vinegar
2-4 teaspoons pepper flakes (optional)
METHOD
Simmer all ingredients above until they thicken to a maple syrup type consistency.
Set aside.
Pork Chops
INGREDIENTS
4 boneless pork loin chops at least 1 inch thick
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon ginger
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
METHOD
Heat oven to 400°F and line a rimmed baking sheet with baking parchment.
Rub chops all over with oil and seasoning blend.
Bake for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned.
Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F.
Brussels Sprouts INGREDIENTS
1 pound Brussels Sprouts
6 tablespoons canola oil
2 teaspoons salt
1 teaspoon pepper
METHOD
I never used to get Brussels Sprouts cooked exactly as I liked them. They were always too charred or not quite cooked in the center, etc. But this method from Meyers & Chang in Boston works:
In a wok or large bottom cast iron pan, heat the oil on high until it starts to shimmer.
Add the sprouts then salt & pepper. Let them sit without stirring for at least 2-4 minutes so they really brown on one side.
After they look like this on one side, you can start stirring them until they soak up all the oil - maybe 5 minutes.
Add 1/4 cup water to the pan and turn the heat down to medium so they can finish cooking through.
To Finish:
Pour the sauce over the sprouts and chops, then top with:
The Pickled Shallots
1/2 cup mint, chopped coarsely.
I still miss Lewinsky’s. But these sprouts help :)
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