Porkchop with Three Sides

Preparation Preheat your oven to 400°F (200°C).

Cooking the Porkchop Season the pork chops generously with salt and black pepper on both sides.

3.Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, until browned.

4.Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

5.Remove the pork chops from the skillet and let them rest for a few minutes before serving.

Side Dish 1 Maple Roasted Sweet Potatoes While the pork chops are cooking, prepare the side dishes.

7.Peel and cut the sweet potatoes into 1-inch cubes.

8.In a large bowl, toss the sweet potatoes with melted butter, maple syrup, ground cinnamon, and salt until evenly coated.

9.Spread the sweet potatoes out in a single layer on a baking sheet.

10.Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.

11.Side Dish 2: Sauteed Brussels Sprouts

12.Trim the Brussels sprouts and cut them in half.

13.Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts, minced garlic, red pepper flakes, salt, and black pepper.

14.Saute for 8-10 minutes, until the Brussels sprouts are tender and lightly browned.

15.Side Dish 3: Cranberry Pecan Quinoa

16.Rinse the quinoa under cold water to remove any bitterness.

17.In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, dried cranberries, and a pinch of salt.

18.Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

19.Fluff the quinoa with a fork and stir in the chopped pecans and fresh parsley.