Serves 2
35 min
Sriracha and Honey Glazed Pork with Brussels Sprouts
Recipe GLPR4d892c12c15ed5
Pan-seared boneless pork chops glazed with a sweet and spicy sriracha-honey sauce, served alongside shredded Brussels sprouts and sautéed leeks. This balanced dish offers tender pork, crispy vegetables, and a complex glaze that combines heat and sweetness.
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Ingredients
2 tablespoons Olive oil, divided
to taste Kosher salt
2 Boneless pork chops, medium
2 medium Leeks, white and light green parts, chopped
1 pound Brussels sprouts, trimmed and shredded
3 tablespoons Honey
1½ tablespoons Sriracha
1 lemon, juiced Lemon juice
to taste Freshly ground black pepper
Directions
In a small bowl, whisk together the honey, sriracha, and lemon juice to create the glaze. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season both pork chops generously with kosher salt and black pepper on both sides.
Once the oil is hot, carefully place the pork chops in the skillet. Sear for 5-6 minutes on the first side without moving them, until they develop a golden crust.
Flip the pork chops and sear the second side for another 5-6 minutes. Pour the sriracha-honey glaze over the chops and reduce heat to medium. Continue cooking for 2-3 minutes, turning the chops to coat them evenly in the glaze, until the internal temperature reaches 145°F.
Remove the glazed pork chops to a plate and tent with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the chopped leeks and sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the shredded Brussels sprouts to the skillet along with a pinch of kosher salt and black pepper. Sauté for 5-6 minutes, stirring frequently, until the Brussels sprouts are tender-crisp and lightly caramelized.
Divide the Brussels sprout and leek mixture between two serving plates, top each with a glazed pork chop, and drizzle any remaining pan juices over the top. Serve immediately.
