Irish Pork Chops with Brussels Sprouts and Apples

I know since I will now be sharing two pork dishes in one week you are probably thinking that all we ate was pork since we’ve been home. Not true at all. It’s just how it all worked out. We did, however, just happen to have pork twice this week. The first time was the Yucatecan Pork Yucatecan Pork and then again for St. Patrick’s Day with Brussels sprouts and apples.

Pork has always been an important and key ingredient in the diet of the Irish people, dating back at least 12,000 years. In fact, pork constitutes about 34% of the Irish meat consumption. It is the second most popular meat eaten in Ireland. It is eaten in many different ways all over the country too, from sausages to bacon, to ham, and pork in many other, various forms and cooked in many different and delicious recipes.

Americans think that corned beef and cabbage is one of the national dishes of Ireland, and that it is what all the Irish people eat on St. Patrick’s Day. But it is in fact, more of an Irish American tradition than it is in Ireland itself. Personally, I am not a big corned beef and cabbage fan, so I purposely DON’T make it much for St. Patrick’s Day, though I do make it on occasion. Larry likes it much more than I do. I prefer to make other traditional Irish dishes instead. Sometimes I make fish or seafood dishes, sometimes beef dishes, or Guinness stew, or lamb. And sometimes, like this year, I cook pork.

This year’s Irish pork dish was made with Brussels sprouts, apples, onions and pecans. You can also make this dish with chicken too, if you prefer, which I have also done. It is very good with either chicken or pork, but I have to say, I think I actually prefer it with the pork.

Pork Chops With Brussels Sprouts, Apples and Pecans

I marinated my pork chops in lemon balsamic vinegar, olive oil and salt & pepper for about 3 hours before searing it. My chops were nice and thick, so I seared them for about 3 minutes per side to give a nice crust all around. You can finish cooking it in the oven for a bout 10-15 minutes if need be, to make sure it is fully cooked and has an internal temperature of 160-165*F.

2 lbs pork chops, cut thick

1 lb shaved Brussels sprouts

1 large red apple, sliced thin

1/2 onion, sliced thin

1/2 red bell pepper, sliced thin

1 TBSP garlic

2-3 TBSP white balsamic vinegar

2-3 TBSP lemon balsamic vinegar, optional

1 TBSP brown sugar

salt & pepper to taste

1/3 cup toasted pecans, chopped

olive oil and butter for cooking

While the pork is cooking, in another pan, cook the Brussels sprouts, apples, bell pepper, onions and garlic for about 6 minutes, stirring frequently. I seared the pork in a combination of both butter and olive oil and just olive oil for the vegetables.

Add the brown sugar, salt & pepper and white balsamic vinegar, and lemon balsamic vinegar if using, and cook for an additional minute or two. Then add the pecans and mix together thoroughly. Add the pork chops to the vegetable mixture and cook for an additional 3-5 minutes.

The pork will be tender and flavorful. The lemon and white balsamic vinegars combined with the apples and the brown sugar will give a tart and tangy flavor that will really compliment the pork nicely. I served this alongside my Irish Fadge Irish Fadge and a glass or two of white wine as well to make for a traditional Irish dinner. Just perfect for St. Patrick’s Day, especially of you are looking for something other than corned beef and cabbage. Blasta, which is Irish for delicious!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.