Ingredients

1/4 cup Brown Sugar

2 tablespoons Soy Sauce

1 Ginger [peeled,grated. 3" piece]

2 tablespoons Garlic [minced]

1/4 teaspoon Pepper

4 Pork Cutlets

1/2 teaspoon Salt

2 tablespoons Butter

3 tablespoons Olive Oil

1 pound Brussel Sprouts [trimmed and quartered]

4 stalks Scallions [sliced]

Preparation

  1. In a small bowl combine brown sugar, soy sauce, ginger, garlic, and pepper. Set aside. Rinse and dry pork chops, then season with salt and pepper.

  2. In a large sauté pan over high heat, melt 1 tablespoon butter and 2 tablespoons oil. Sear pork until golden brown crust forms, then flip pork and add sauce. Reduce heat to medium and simmer to reduce the sauce. Turn pork as needed until evenly coated with ginger glaze and cooked through, 3 to 4 minutes.

  3. Meanwhile in a separate skillet over medium-high heat, add a drizzle of oil and remaining tablespoon butter; when hot but not smoking add brussels sprouts and season with salt and pepper. Sauté until golden brown and tender, 3 to 4 minutes

  4. Transfer brussel sprouts to pan with pork chops. Garnish with green onions and serve immediately.