Braised Pork Chops with Bacon & Brussels Sprouts

Braised Pork Chops with Bacon & Brussels Sprouts_a

Pork, bacon and Brussels sprouts or cabbage are a great flavour combination.

In this recipe, the Brussels sprouts take on a completely different flavour as they are cooked long and slow, rather than short and fast. Cooking them this way enriches the dish and they become very soft and buttery.

Braised Pork Chops with Bacon & Brussels Sprouts

This dish is very rich – perfect for a chilly winter dinner – it just needs
simple boiled or smashed potatoes to make a complete meal.

Serves 6-8

250g bacon, rind removed, meat cut into strips
olive oil
4 pork shoulder chops
¼ cup seasoned flour
1 onion, diced
4 celery stalks, diced
2 garlic cloves, thinly sliced
1 tbsp wholegrain mustard
1 cup white wine
2 cups chicken stock
500g Brussels sprouts, halved
sea salt and black pepper

1              Preheat oven to 180C.

2              Place bacon and a splash of oil in a frying pan over a medium heat and cook, stirring occasionally, for 5-6 minutes or until bacon renders its fat and crisps. Remove bacon from pan leaving behind as much fat as possible.

3              Toss pork in flour. Reserve any leftover flour. Add more oil to pan, if necessary – you need enough to be able to brown the pork – and heat over a medium heat, add pork chops and cook for 3-4 minutes each side or until brown. Remove from pan and set aside.

4              Reduce heat, add onion and celery, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic and mustard and cook, stirring, for 30 seconds or until fragrant. Add wine, bring to simmering and simmer to reduce by about half.

5              Mix leftover flour with a little stock to form a smooth paste, stir into pan, then add remaining stock and stirring, bring back to simmering. Add Brussels sprouts and return pork and bacon to pan, cover and cook in oven for 1½ hours or until pork is tender. Season to taste with salt and black pepper.

So tell me, have you ever cooked Brussels sprouts long and slow rather than short and fast?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings;
Onion, celery, garlic, Brussels sprouts: Krismaw Gardens –
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
flour, mustard, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Brussels sprouts you might like to try:

Garlicky Brussels Sprouts

Garlicky Brussels Sprouts

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon


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