Categories: Meals

Ingredients

• 4 bone-in pork chops
• 1 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 3 tbsp. unsalted butter
• 1 lb. Brussels sprouts, trimmed and halved
• 1 small red onion, cut into wedges
• 1 large orange, zested, peeled and sectioned
• 1 tbsp. chopped fresh sage
• 2 tbsp. orange marmalade
• Garnish: fresh sage leaves, orange zest strips

Directions

1. Preheat oven to 375.

2. Pat chops dry with paper towels; sprinkle all over with 3/4 tsp salt and 1/2 tsp pepper.

3. In a large ovenproof skillet, melt butter over medium-high heat. Add chops; cook until browned, about 3 minutes per side. Remove chops from skillet, reserving drippings in pan.

4. Stir Brussels sprouts, onion, orange zest and sections, sage, and remaining 1/4 tsp each salt and pepper into drippings until combined; cook, stirring occasionally, for 5 minutes.

5. Bake for 15 minutes. Stir vegetable mixture; return chops to skillet. Brush marmalade onto chops. Bake until vegetables are tender and cooked through, about 5 minutes more. Garnish with sage and zest.

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