Monday, July 12, 2010

Herb Rubbed Pork Chop and Roasted Brussel Sprouts

This is a phase one Harcombe diet acceptable recipe. It is very simple and takes only a few minutes, but my husband gave it a three on a scale of 1-10 for flavor and admitted he like the brussel sprouts. I may need to tweak the spices even more. The recipe was actually inspired by, but with some minor changes. This recipe serves four people.

Herb Rubbed Pork Chop

  • 2 teaspoons garlic powder
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1/2 teaspoon black pepper
  • 1-2 teaspoons olive oil, extra virgin
  • 2 1/8 pounds pork sirloin chops, raw, boneless


    Mix the garlic, cumin, coriander, pepper to form a paste. Rub pork chops with equally divided rub. Coat a skillet with olive oil. Heat to medium. Cook the pork chop about 5 minutes on each side, or until no longer pink inside.
Roasted Brussels Sprouts

  • 3 cups brussel sprouts, fresh
  • 2 teaspoons olive oil
  • 1/2 teaspoon black pepper


    Preheat oven to 400°. Coat a baking sheet with cooking spray. Toss brussel sprouts with olive oil and pepper. Place on baking sheet and roast for 30-45 minutes. Shake pan every 5-10 minutes for even browning. Serve each person 3/4 cup of the brussel sprouts with their dinner entree.