Pork Chop with Braised Brussels Sprouts, Chestnut, Red Onion and Sage

Pan-seared pork chops served with a flavorful stir-fry of Brussels sprouts, chestnuts, red onion, and white wine.

Pork Main Course Dairy Free Gluten Free Chestnuts Brussels Sprouts

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

24.2g

per serving

96.6 g total

Fat

33.2g

per serving

132.8 g total

Protein

28.6g

per serving

114.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

110

White Wine

dry

300

Vegetable Stock

Meat

piece

Pork Chop

NutsSeeds

piece

Sage

leaves

200

Chestnut

cooked, vacuum-packed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the sprouts

Olive Oil

for the pork

Vegetables

piece

Red Onion

finely sliced

350

Brussels Sprout

trimmed

Method

Stir in 200g chestnuts and 110ml white wine, simmering until the liquid reduces by half.

Plate the pork chops and spoon the sprout mixture alongside.

Heat 15ml olive oil in a separate pan and sear the pork chops for 5 minutes per side.

Season 4 pork chops well with salt and black pepper.

Heat 15ml olive oil in a large pan and stir-fry the red onion for one minute.

Season the braised vegetables with salt and black pepper to taste.

Add the 350g Brussels sprouts and 6 sage leaves, then stir-fry for an additional minute.

Pour in 300ml vegetable stock and cook for 3 minutes until the sprouts are tender.