Grilled Pork Chops with Brussle Sprouts over Coconut Wilted Spinach

This is one of my husbands favorite meals. The pork chops are so juicy and tender. You can also BBQ these chops for a delicious added flavor.

Serves 2


2 -1″ Thick Cut Pork Chops Bone in
Fresh Spinach (I filled a lg bowl twice)
Brussels sprouts cut in 1/2 (enough for 1/2c ea)
Homemade Taco Seasoning (click for recipe)
Coconut oil
Salt & Pepper


Heat up grilling pan on Med (#5) heat (I use ORGreenic kitchenware. Love this grill pan).
Rub Taco Seasoning on both sides of pork chops. Using a fork “tenderize” the chops by stabbing the meat several times.
When grill pan is heated add chops. Grill it slow over the Med heat. Approximately 15-18 min. I turn mine every 3-5 min until the bone is white and the meat is firm to the touch.
While the chops are cooking steam Brussels sprouts. In a large sauté pan add 3tbsp coconut oil, heat on med heat. Once the oil is heated add the spinach and sauté until leaves are wilted.
Divide the spinach between two plates, top with the brussle sprouts and add pork chop. Butter, salt & pepper vegetables to taste.

Tips: Dont use a high heat or you will end up with dry tough chops. When grilling chops, you want to use a thick cut with the bone in as it adds flavor and helps the chop stay tender and moist.


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