1 1/2 pounds brussels sprouts (root ends removed, shredded) 4 tablespoons olive oil (divided) Place a large sauté pan over high heat and add 2 tablespoons of olive oil. Trim any silvery sinew from the pork, then slice the meat into thin medallions. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Add the carrots and the Brussels sprouts to the pan and shake the vegetables out into a single layer. Remove lid from a 6-quart Instant Pot®. Remove pork from cooker. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F. Stir in the dill and lemon zest; keep warm over low heat. Instructions Season Brussels sprouts with salt and pepper. When the word "Hot" appears, swirl in 2 teaspoons of the oil. the-chew-recipes.com/pork-shaved-brussels-sprouts-skillet-michael-symon Bring to a boil, then add the heavy cream. Heat 1 tsp oil in a wok or frying … Slice the pork and top with the mushroom sauce. Then season with Italian seasoning and sprinkle on top and bottom with parmesan cheese. Preheat oven to 350 F. Heat 2 tbsp oil in a cast iron skillet over medium-high heat. Cover and cook until the greens are wilted, about 10 minutes. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Continue to cook for another 3 minutes and then stir in the soy sauce and 2 tablespoons of water. Preheat the oven to 400 degrees. Kosher salt and freshly ground black pepper (for taste). Add honey+ whole grain mustard, toss to coat. Return to a boil, then immediately remove from the heat. Press [Sauté], and use [Adjust] to select "More" mode. 1 large pork tenderloin (about 1 1/2 pounds), 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 8 ounces shiitake mushrooms, stemmed and sliced, 12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags), Sign up for the Recipe of the Day Newsletter Privacy Policy, Pork Tenderloin with Shredded Brussels Sprouts, Gluten-Free Roasted Garlic and Herb Gravy, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze, Pan-Roasted Pork Tenderloin with Apples and Bourbon. 1/2 tablespoon Sriracha (plus more for serving) STEP 2 Rub pork all over with olive oil. 1 small bunch carrots (peeled, thinly sliced into rounds ) 1 1/2 pounds pork tenderloin (trimmed of excess fat, sliced into 1-inch thick medallions) Brighten up the flavors with a squeeze of lemon juice and a pinch of red pepper flakes. © 2020 Discovery or its subsidiaries and affiliates. Add the Sriracha stirring to combine. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. PORK AND SHAVED BRUSSELS SPROUTS SKILLET Tuna Noodle Casserole with Potato Chip Topping VALERIE BERTINELLI, Spanish Spice-Rubbed Lamb Loin with Mustard-Mint Glaze BOBBY FLAY, Shredded Veggie Slaw with Celery Seed Vinaigrette BOBBY FLAY, Pork and Shaved Brussels Sprouts Skillet MICHAEL SYMON, Pork Chops with Sausage and Peppers MICHAEL SYMON, Sweet Potato Chili Casserole MICHAEL SYMON, Brussels Sprout and Mushroom and Stuffing MICHAEL SYMON, Ricotta and Swiss Chard Tortellone MICHAEL SYMON. the-chew-recipes.com/pork-shaved-brussels-sprouts-skillet-michael-symon directions Arrange pork chops 2 inches apart on a large, rimmed sheet pan. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. https://www.yummly.com/recipes/pork-chops-and-brussel-sprouts Serve with the vegetables. Transfer the pork to a cutting board. Cook without moving until golden brown, about 2 minutes.Flip the pork and move to one side of the pan. Method STEP 1 Fill a large pot with water and bring to a boil. Season pork chops with salt, black pepper, cumin, garlic powder and whole grain mustard. Bake for 10 minutes. Move skillet to the oven. https://www.thekitchn.com/brussels-sprouts-casserole-266945 Serve with additional Sriracha, to taste if desired. Tip: Substitute the pork with chicken for a lighter, tasty twist on this dish!

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