Oh, I know. Half of you (maybe more) are scrunching up your nose, saying "Brussels Sprouts...ewww!"
That's okay. I remember a time when I didn't like them either. The important thing is to try, try again.
I found some really, really thin pork chops today and thought that sounded good for dinner!
Here's my favorite way to cook the sprouts. I think you'll like them!
Trim the stem end of the sprouts and pull of a few of the little leaves from the bottom. Put them in a colander and give them a bath.
Cut them in half.
Now, boil them gently in water until they're tender.
In the meantime, season some flour for the pork chops. Use whatever you like... I used parsley, black pepper, Tony Chachere's Seasoning, and some granulated garlic.Dredge the chops in the flour and shake off the excess. You just want a tiny bit of flour sticking to those bad boys. Put them on a rather hot griddle and fry until they're golden brown.
Back to the sprouts... when they're tender, drain them. Put a little olive oil in the same pan and put the sprouts back in. Add some seasoning. I added red pepper flakes and granulated garlic. Now toss those around until they are browned.
Couldn't be easier! My gardener gave this dinner rave reviews!
