Friday, March 26, 2010

Pork Chops & Brussels Sprouts Hash

Two posts in the morning! Today will be a busy day. Ok, not really that busy, but for someone who starts the day off by leisurely eating breakfast, drinking tea, writing my posts, and watching The View (I love Sherri Shepherd)...I gotta cut my morning routine short and get a move on. My parents are coming to Chicago this weekend, arriving this evening. I have errands to run and cleaning to do today, and I want to make some pre-dinner treats to enjoy before we go out to eat. I need to be all done with that and ready to go by 6:00 because Ohio State is playing in the Sweet 16! Go Bucks!

OMG Paula Deen is on The View! Ok, focus. Focus. Last night for dinner I made pork chops with marmalade and a side of brussels sprouts hash (and a salad, too). I just cooked the pork chops under the broiler and added marmalade on top when they were done. My mom sent me the brussels sprouts hash recipe in the mail (don't you love getting fun little surprises in the mail?), and it's from the Greener Grocer which is the produce vendor in the North Market. This is the full recipe, but I cut it in half.

Brussels Sprouts Hash with Caramelized Shallots

6 Tbl. (3/4 stick) butter
1/2 pound shallots, thinly sliced
kosher salt
2 Tbl. apple cider vinegar
4 tsp. sugar
1 1/2 lbs. brussels sprouts, trimmed
3 Tbl. extra virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8 inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of the water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots, season with salt and pepper.

This was a really great side dish, and a perfect accompaniment to the pork chops. It was nice and salty but the sugar and apple cider vinegar gave the flavor a little more depth with a bit of sweetness. And of course the shallots and butter...well, you know. Between the brussels sprouts and the shallots, this recipe requires a lot of chopping - I recommend cutting everything up before you start instead of going step-by-step like the recipe says.

1 comment:

  1. If you like brussel sprouts, you must try this!!! Didn't have shallots so used onions and garlic to try to replicate that shallot flavor. This is a recipe that may go on the thanksgiving table.