Seared Bone In Pork Chop with Habanero Peach BBQ Sauce and Roasted Brussel Sprouts
Ingredients (servings 1)
1 8 OZ bone in pork chop
few handfuls of brussel sprouts
HABENERO PEACH SAUCE INGREDIENTS
1/3 CUP WING SAUCE (I USE STEVES PALEO GOODS)
1 PEACH (save some to top the pork with)
1 INCH CUBE OF GINGER
2 GARLIC CLOVES
INSTRUCTIONS (BBQ SAUCE)
START BY PEELING THEN CHOPPING UP YOUR 1 INCH CUBE OF GINGER INTO SMALL PIECES. CHOP YOUR GARLIC CLOVES AND HABANERO PEPPER. REMOVE THE SEEDS AND STEMS IF YOU DON'T WANT IT SPICY. ONLY USE HALF OF THE PEPPER IF YOU WANT JUST A HINT OF HEAT.
CHOP UP YOUR MANGO AND PEACH INTO SMALL PIECES.
IN A SMALL POT OR PAN, SAUTÉ YOUR GINGER, HABENERO, GARLIC FOR 1-2 MINUTES ON MEDIUM HEAT. ADD IN YOUR CHOPPED PEACH AND MANGO AND COOK FOR 2-4 MIN.
ADD IN 1/3 CUP WING SAUCE AND COOK UNTIL THE WING SAUCE IS SIMMERING. ONCE SIMMERING, REMOVE FROM HEAT AND LET COOL.
ONCED COOLED, BLEND UNTIL SMOOTH AND SET ASIDE.
instructions (brussel sprouts)
Start off by cleaning then cutting the ends off and cut them in half.
add to a bowl and drizzle with olive oil then sprinkle with salt and pepper. make sure they are well coated then add to sheet pan.
bake at 400 degrees for 30-40 min flipping every 10 min.
instructions (pork chop)
let pork chop sit out to get to room temp (20-30 min)
get a small pan and add 2 tbsp olive oil on Medium high heat.
sear 5 min each side and check to make sure its fully cooked through.
add brussel sprouts to a thin plate then top with the pork chop slices. add some of the sauce on each slice then top with some of the diced peaches.
hope you enjoy!