Spicy Pineapple-Glazed Pork Chops with Roasted Brussels Sprouts and Sweet Potatoes

Servings

• 4 people

Ingredients

For the Glaze:

• 1 cup pineapple juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (adjust to desired spiciness)

For the Pork Chops:

• 4 pork chops (about 1 inch thick)
• Salt and black pepper

For the Roasted Vegetables:

• 1 pound Brussels sprouts, trimmed and halved
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper

Instructions

Prepare the Glaze

1. In a small saucepan, combine pineapple juice, soy sauce (or tamari), honey, Dijon mustard, grated ginger, and red pepper flakes.
2. Whisk until smooth and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for about 5 minutes or until the glaze has thickened slightly.

Prepare the Pork Chops

1. Preheat your oven to 400°F (200°C).
2. Season both sides of the pork chops with salt and black pepper.

Roast the Vegetables

1. Toss Brussels sprouts and sweet potatoes in olive oil until they are evenly coated.
2. Spread them on a baking sheet in a single layer and season with salt and black pepper.
3. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and caramelized.

Glaze and Cook the Pork Chops

1. Brush both sides of the pork chops with the prepared glaze.
2. Place them on a baking sheet lined with parchment paper.
3. Bake in the preheated oven for about 15-20 minutes per side or until the internal temperature reaches 145°F (63°C).
4. Let the pork rest for a few minutes before serving.

Serve

1. Slice the pork chops against the grain and serve with roasted Brussels sprouts and sweet potatoes.
2. Enjoy your Spicy Pineapple-Glazed Pork Chops with Roasted Brussels Sprouts and Sweet Potatoes!

Note: Adjust cooking times based on your personal preference for doneness of the pork chops and vegetables.