I love brussels sprouts. I like the cabbagey-sweet flavor of them. Unfortunately, my kids aren't the biggest fans of them and just from the name of this recipe, they play a big role in this dish. If you are a brussel sprouts fan than this recipe is for you. It is so quick and easy making it a perfect weeknight meal. I served it over rice, as shown below.
Every Day with Rachael Ray, October 2011
3 tablespoons oil
1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
1 pound brussels sprouts, halved
2 scallions, whites and greens sliced separately
2 cloves garlic, chopped
1/3 cup soy sauce
2 tablespoons brown sugar
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens.
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