Pan-Fried Pork Chop with Oven-Roasted Brussels sprouts & Red Onions
½ red onion, with half of the root end intact
1 cup Brussels sprouts
2 tablespoons extra virgin olive oil (divided)
Salt and pepper
1 pork chop, bone-in
Leaves from 1 to 2 sprigs rosemary, finely chopped
1 teaspoon garlic powder
Preheat the oven to 425°F. Lay the onion cut side down on a flat surface and trim the root end to remove the outer roots and expose the white flesh. Turn the onion root side up and cut onion into small wedges. Toss the onion wedges and Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Arrange the vegetables on a rimmed baking sheet and bake for 18 to 25 minutes. While the vegetables are cooking, prepare the pork chop. Rub the pork with the rosemary and garlic and season with salt and pepper.
Heat a sauté pan or cast-iron skillet over medium-high heat and coat with 1 tablespoon oil. When the oil begins to smoke, place the pork chop in the pan and cook on both sides for 2 to 3 minutes per side. Allow meat to rest for 10 minutes before serving.
Nutrition facts per serving: 462 calories, 34 g fat, 6 g saturated fat, 0 g trans fat, 78 mg cholesterol, 70 mg sodium, 12 g carbohydrates, 4 g fiber, 5 g sugar, 30 g protein.