Season the pork chops with the salt and pepper. Spray a large nonstick skillet with nonstick spray and set over medium high heat. Place the chops in the skillet and cook until browned on each side. Set aside on a plate.
Add the brussels sprouts and broth to the skillet; bring to a boil, scraping up any browned bits from the bottom. Stir in the worcestershire sauce, mustard and allspice.
Return the pork and any accumulated juices to the skillet. Reduce the heat, cover, and simmer until the pork is cooked through, about 12 minutes.
Transfer the pork chops to 4 plates. Raise the heat to high and boil the sauce until slightly thickened, about 2 minutes. Spoon the sauce over the chops.
Note: Choose small sprouts if possible; they tend to be less bitter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 137.3mg||42 %|
|Sodium 554.9mg||19 %|
|Potassium 1196.1mg||31 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 7.3g|
|Protein 45.8g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
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