Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)

After a long day of yard work in the hot sun, I found myself with pork chops waiting to be grilled and the grill-master fighting a losing battle against the sandman – perfect opportunity for me to do another sheet pan dinner!

I also had been working outside in the vegetable garden, where I’m in the process of transitioning from the winter garden to the summer garden. In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar. 

Sheet Pan Oven Fried Pork Chops with Marinated Brussels Sprouts and Tater Tots (of course!)
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

In addition to a healthy crop of weeds that grew exponentially` during a cold snap, I also found enough Brussels sprouts to put up a few pints in the freezer and roast some for dinner. 

This time I decided to forego the packaged dry dressing mix and spice the sprouts up myself using garlic powder, onions, bacon, salt, pepper, and balsamic vinegar.   

Course: Main Course, Side Dish
Cuisine: American
Servings: 2 people
Author: WW
Ingredients
Brussels Sprouts
  • 20 ea Brussels sprouts cut in half lengthwise
  • 3 slices bacon cooked and cut into 1/4" pieces
  • 1/2 ea yellow onion sliced
  • 1 tbsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper ground
Pork Chops
  • 2 ea pork chops 1/2" thick
  • 2 tbsp onion soup mix packaged or homemade*
  • 1/2 cup bread crumbs finely crushed
  • 1 ea egg slightly beaten
Instructions
Marinating Brussels Sprouts
  1. Cut Brussels sprouts in half lengthwise and slice onion

  2. Place Brussels sprouts halves and onions in a gallon zip-lock bag

  3. Add olive oil and shake bag to coat

  4. Add salt, pepper, and garlic powder; shake to coat

  5. Add bacon and balsamic vinegar, seal bag, and place in refrigerator to marinate for at least 2 hours, turning bag over at least once ** 

Putting the Pan Together
  1. Preheat oven to 400 °F

  2. Line a large cookie sheet with nonstick foil

  3. Empty Brussels sprouts onto one end of cookie sheet

  4. Combine onion soup mix and bread crumbs on a paper plate or flat dish

  5. Dip pork chops in beaten egg and coat with soup/crumb mixture

  6. Place in center of cookie sheet

  7. Place tater tots or other starch of choice on other end of cookie sheet

  8. Bake for 25-30 minutes or until pork is cooked through and sprouts are tender.

Recipe Notes

*Homemade onion soup mix

**I marinated overnight

Serve with side salad or fruit - shown with homemade Coleslaw

©2018 Warrior Woman's Kitchen

 

Cranberry Stuffed Pork Tenderloin

I am partial to ‘stuffed’ foods like chicken Cordon Bleu, Provolone stuffed flank steak, and stuffed flounder. I also love cranberry sauce – the kind with whole berries. I always buy extra at Thanksgiving so I can pile it up on slices of turkey breast. This year I bought a few too many cans, and when I was trying to figure out how to use it up, I thought, “Why not stuff a pork tenderloin with it?”, since I had the tenderloin and the cranberry sauce on hand. The combination piqued my interest – and taste buds.

If you’ve never butterflied a pork tenderloin, see this video (it’s excellent and it was easy!)

Cranberry Stuffed Pork Tenderloin
Prep Time
3 hrs
Cook Time
1 hr
Total Time
4 hrs
 

I looked up a few recipes online but none of them used cranberry sauce, so I decided to strike out on my own! The end result was delicious – moist, fork-tender, with a slightly crispy glaze and savory-sweet stuffing. When my husband (who usually says dinner is ‘fine’) says something is ‘really good’, that’s an endorsement…I am full of myself (and tenderloin) at this point!


This is a great make-ahead dish which can be refrigerated all day or even overnight as long as it's covered tightly. 2-1/2 hours of the prep time includes 2 hours of refrigeration, so don't let the total time scare you!

Course: Main Course
Cuisine: American
Servings: 4 4-oz.
Author: WW
Ingredients
  • 1-2 lb. pork tenderloin Hormel or other brand - unseasoned
Stuffing
  • 1 can whole berry cranberry sauce 14 oz. Ocean Spray or other brand
  • 1/2 tsp. dried rosemary
  • 1 tbsp. garlic powder
  • 2 tsp. salt
  • 1 tsp. black pepper ground
  • 1/2 cup bread crumbs unseasoned - use more if needed
Glaze
  • 3 tbsp. brown sugar
  • 1 tsp. Dijon mustard
  • 2 tbsp. honey locally sourced if possible
  • 2 tbsp. water
Instructions
Preparation
  1. Cover a cookie sheet with plastic wrap. Place the butterflied pork loin on top of that, and place another sheet of plastic wrap over the pork loin.

  2. Using flat side of meat mallet, pound the pork loin into a rectangle about 3/8″-1/2″ thick

  3. Reserving half of the bread crumbs, mix stuffing ingredients to a thick paste in medium bowl. Add more bread crumbs as needed to achieve desired consistency.

  4. Spread the cranberry mixture on top of the tenderloin to within 1/2″ of the sides and about 3/4″ from the ends (to keep the stuffing from falling out the ends when you roll it up).

  5. Grab the plastic wrap on one of the long sides and fold the tenderloin over (small fold) to begin the jelly roll process. Release the plastic wrap and complete rolling up the tenderloin.

  6. Using kitchen twine, tie the rolled tenderloin in 5 or 6 places. If you don't have kitchen twine, use toothpicks or (better yet) short bamboo skewers to secure the rolled tenderloin.

  7. Place seam side down in a baking dish lightly sprayed with Pam or other non-stick cooking spray. If any of the stuffing fell out while the tenderloin was being rolled up, place it in the baking dish cozied up to the pork tenderloin.

  8.  Cover baking dish and place in refrigerator for at least 2 to 3 hours, or up to 12 hours as long as tightly covered.

Cooking the Tenderloin
  1. Remove tenderloin from refrigerator.

  2. Preheat oven to 375 °F.

  3. Prepare glaze.

  4. Brush roast with glaze and bake for 45 minutes to 1 hour, or until internal temperature reaches 145 °F, basting halfway through cooking time with glaze in bottom of baking dish.

  5. Remove from oven and let the roast rest for 15-20 minutes.

  6. Slice on either side of twine. Remove twine before serving!

Recipe Notes

My husband arrived early from work and I had to get dinner on the table, so I didn’t have time to photograph the roast after it came out of the oven. The picture is all that was left except for an end piece!

I served the pork loin with baked sweet potatoes and fresh cauliflower from the garden that I steamed in my Gotham Steel® steamer basket.

(1) I used dehydrated rosemary from my summer garden
(2) I used bread crumbs made from leftover homemade Italian bread. I store them in a FreshSaver ziplock bag in the refrigerator. This is a great way to use up stale bread. Just toast thin slices until very dry, then grind pieces in a food processor.
(3) Consumption of locally sourced honey may prevent and/or alleviate some allergy symptoms. I use honey whenever I can.

©2018 Warrior Woman's Kitchen

©2018 Warrior Woman’s Kitchen

 

Bourbon Glazed Boston Butt

To celebrate the New Year, we decided to cook a Boston butt pork roast in the NuWave Pro Plus oven. This is a handy piece of kitchen equipment; it cooks faster than the oven and doesn’t heat up the whole kitchen (although, with this cold wave being experienced in NE Florida, would that be a bad thing?).

I had leftover bourbon from making Mini Bourbon Fruitcakes, so I decided to make a glaze using some of it. It was perfectly cooked, crispy on the outside, juicy, and fork-tender. I served this with steamed cabbage, freshly harvested from my garden. Next time around, I’ll add a photo.

Bourbon Glazed Boston Butt
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

To celebrate the New Year, we decided to cook a Boston butt pork roast in the NuWave Pro Plus oven...I had leftover bourbon from making Mini Bourbon Fruitcakes, so I decided to make a glaze using some of it.  

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
Ingredients
  • 4 lb. Boston Butt roast
Glaze
  • 1/8 cup spicy brown mustard
  • 1/4 cup brown sugar light or dark
  • 1/4 cup bourbon
  • 2 tbsp. olive oil extra virgin
Instructions
Instructions
  1. In a small bowl, add all glaze ingredients and whisk until blended
  2. Place roast fat side up on 1" rack in NuWave oven

  3. Spoon glaze over top and sides of roast

  4. Place dome over roast and place oven head on dome, twisting to lock

  5. Plug in oven and set Temp to 350 ºF and Time to 2:00 (2 hours); press Start

  6. After 1 hour, turn roast over and cook for another hour; roast should be browned and sizzling
  7. Remove dome/oven head to dome rest, and let roast rest for 10-15 minutes before removing to carving plate

  8. Slice, or shred if using for pulled pork