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teriyaki pork chops with brussels sprouts and mashed sweet potatoes

Teriyaki Pork Chops with Brussels Sprouts & Mashed Sweet Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Main Course


  • 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)


Mashed Sweet Potatoes

  1. In a medium pot, cover potatoes with water & bring to a boil over high heat
  2. Reduce heat to low & simmer for 20 minutes or until you can easily pierce sweet potatoes with a fork. 
  3. Turn off heat, drain water, add butter/ghee and mash with a fork or a potato masher, set aside until read to serve! 
  4. Teriyaki Sauce
  5. 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

  1. Preheat oven to 350°F
  2. 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.
  3. 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. 
  4. 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. 
  5. Serve Pork Chop on top of mashed sweet potatoes with Brussels sprouts on top.