Braised Pork Chops

• 0.5 lb. Brussels sprouts
• 0.25 lb. mushrooms, sliced
• Salt & pepper to taste
• 2 pork chops, at least 1" thick
• 1 Tbsp. vegetable oil
• 1 thinly sliced onion
• 2 slices bacon cut in 0.5" pieces
• splash of brandy
• 0.5 cup stock

Trim the sprouts and cut them in half through the core.

Season the chops with salt and pepper. Heat oil in a skillet over medium-high heat. When very hot, add chops and brown until deep golden, about 3 minutes per side.

Remove the chops from the pan and set them aside. Reduce the heat slightly under the skillet. Add onion and bacon and cook, stirring occasionally until nicely browned all over, about 10 minutes.

Deglaze the skillet with the brandy and add salt and pepper.

Return the chops, onions, and bacon to the pan, add the sprouts, mushrooms, and stock, cover, and braise over medium-low heat until cooked through, about 6 to 10 minutes, depending on thickness.

Serves 2.