Pan-Seared New York Chops with Shaved Orange-Maple Brussels Sprouts

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I created this recipe for the Just For Her 2014 event in Kansas City.  It’s beautiful AND delicious! If you think you’re not a Brussels sprouts lover, try this recipe – I bet you’ll cross over. 

 
4 New York (loin) chops, approx 3/4″ thick
1 1/2 tsp. kosher salt
1/2 tsp. red pepper flakes
Zest of 1 orange
2 Tbs. Olive oil
1 Tbs. pure maple syrup

Combine 1 Tbs. olive oil, salt, orange zest, garlic, and red pepper flakes to make a paste in a small bowl.

In a large sauté pan over medium high heat, add remaining tablespoon olive oil; when oil is hot, add prepared chops and cook until nicely browned, about 4-5 minutes per side. Reduce heat and cover pan loosely with foil, cooking chops until internal temperature of chops reaches 145 degrees; remove chops from pan and brush with maple syrup.

1 yellow onion
1-2 Tbs. Olive oil
2 lbs. fresh Brussels sprouts, stems removed and thinly sliced lengthwise
1/2 – 1 cup vegetable broth
1/4 cup golden raisins
1/4 cup chopped cooked ham
1 Tbs. Balsamic vinegar
1 Tbs. Pure maple syrup
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
2 Tbs. toasted pine nuts

Add olive oil to drippings in sauté pan and heat over medium high heat; when oil is shimmering, add onions and cook until golden brown and softened, stirring often, approx. 8-10 minutes. Add Brussels sprouts and golden raisins; cook until both the onions and Brussels sprouts are nicely caramelized, adjusting heat as needed, adding broth a little at a time to keep mixture just slightly moistened. In a small bowl, combine ham with vinegar, maple syrup, and orange zest; combine with mixture in sauté pan. Season to taste with salt and pepper. Serve prepared sprouts garnished with pine nuts, alongside chops.

Now You’re Cookin’,
Chef Alli

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