Ingredients
Scale
- 1 lb boneless pork chops ((about 2 chops))
- 4 slices bacon
- 1 lb brussels sprouts (washed & halved)
Teriyaki Sauce
- 1/2 cup soy sauce or tamari
- 2 tbsp maple syrup
- 1 tsp sesame oil
- 4 cloves garlic (minced)
- 1/2 tsp sesame seeds
- 1/2 tsp sriracha or hot sauce
- 2 tbsp apple cider vinegar
Mashed Sweet Potatoes
- 1 lb sweet potatoes (peeled & chopped)
- 1 tbsp butter or ghee
- salt & pepper (to taste)
Instructions
Mashed Sweet Potatoes
- In a medium pot, cover potatoes with water & bring to a boil over high heat
- Reduce heat to low & simmer for 20 minutes or until you can easily pierce sweet potatoes with a fork.
- Turn off heat, drain water, add butter/ghee and mash with a fork or a potato masher, set aside until read to serve!
- Teriyaki Sauce
- Mix together all ingredients with a whisk. Pour 1/4 cup over brussels sprouts in a medium bowl. In a shallow dish, pour the rest over pork chops & let marinade for at least 30 minutes (or overnight).
Pork Chops & Brussels Sprouts
- Preheat oven to 350°F
- In a large cast iron (or oven safe) skillet, over medium heat add bacon, and cook (turning) until crispy (not burnt!). Remove bacon, place on a paper towel lined dish, set aside and reserve 1-2Tbsp bacon grease, discard the rest.
- Return skillet to stove, add bacon grease, and Brussels sprouts w/teriyaki sauce. Cook 3 minutes so Brussels sprouts get crispy. Push to the outside of the skillet.
- Add pork chops (discard remaining teriyaki sauce) and pan sear for 3 minutes, flip, and put in oven for 15 minutes or until internal temperature of pork chops reads 145°F.
- Serve Pork Chop on top of mashed sweet potatoes with Brussels sprouts on top.