One pan! SRIRACHA MAPLE PORK CHOPS, CRISPY SWEET POTATO ROUNDS, and BRUSSELS SPROUTS
– Lori’s Dinner Experiment #3627
I’m sorry it took me so long to get on the sriracha train. I was dumb. I will happily admit this as I shove another spicy-sweet bite into my mouth. This quick one-pan dinner experiment came together in about 30 minutes, and I couldn’t be happier!
Serves 2, as written here
Preheat oven to 425. Lightly oil a rimmed baking sheet.
Slice a sweet potato into rounds about half inch thick or so. Arrange on one half of sheet. Sprinkle with brown sugar, salt, pepper, fajita or chipotle seasoning, and a drop or two of sriracha sauce (each). Roast 15 min then flip before adding the pork:
Drizzle pork chops with olive oil, salt, pepper, sriracha (just a little), and maple syrup. (Chops should be lightly covered but not dripping.) Add to the sheet pan and return to oven to roast for about 25min.
Meanwhile, trim ends from Brussels sprouts and toss with olive oil, salt, and pepper. Add to baking sheet – if you’re out of room, roast in separate pan or skillet for 20 minutes. During final minutes of cooking, splash with plum vinegar or lemon juice before returning to oven to finish. If you happen to have chopped, cooked bacon on hand, you could sprinkle the bacon and grated parmesan over the sprouts to take them to the next level.
Remove pork from oven after 25 min and let rest on plate, covered. Remove sprouts before they overbake. Leave sweet potatoes until they’re darkly browned on both sides.
Lessons I learned from this experiment:
- A little sriracha goes a long way, but if you’re careful, it’s not going to light you on fire. This is good for my heat-averse husband.
- Don’t over-roast the Brussels sprouts. They really don’t need more than 20 minutes.
- It’s hard to over-roast a sweet potato. They need a lot of heat over a pretty long time to be done. I could have given them 30 minutes in the oven alone, plus 20 with the pork and brussels sprouts, and probably been happy.