Pan Seared Pork Chops With Chimichurri Sauce and a Side of Sautéed Brussels Sprouts

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pan fried pork chop with a chimichurri salsa and sauteed brussels sprouts

You want to know what will make your man happy this Valentines Day? A juicy, locally raised, pork chop with chimichurri sauce and a side of Brussels sprouts.

It’s definitely true when they say that the way to a man’s heart is through his belly and, as much as my man appreciates the veg that I make him, there’s nothing that makes him happier than when I serve him meat.

He’s an Iowa boy through and through and I love that about him.

The secret to a truly phenomenal pork chop really comes down to which breed of hog it came from.  My pork comes from Stamps Family Farm where they raise heritage breed Berkshire Hogs on pasture.

This traditional breed is filled with nourishing fat so every piece of meat that comes from it is marbleized with flavor and moisture incomparable to anything that you’ll find at a grocery store.


To really liven up the meal you’ll have to serve this juicy pork chop with a side of Brussels sprouts sauteed in the pan drippings with bacon and onions.

A simple yet elegant meal that would certainly make anyone happy this Valentines Day.

Pan Seared Pork Chops With Chimichurri Sauce and a Side of Sautéed Brussels Sprouts

Serving Size: Serves 4

Pan Seared Pork Chops With Chimichurri Sauce and a Side of Sautéed Brussels Sprouts

Pan Seared Pork Chops With Chimichurri Sauce and a Side of Sautéed Brussels Sprouts is a simple yet elegant meal.


    Pork Chops
  • Four 1" pork chops
  • 2 tsp extra virgin olive oil
  • Chimichurri Sauce
  • 3 shallots
  • 1 clove garlic
  • 2/3 cup extra virgin olive oil
  • a big handful of flat leaf Italian parsley
  • a smaller handful of cilantro
  • 2 tablespoons lemon juice
  • 1/2 tsp salt
  • Sauteed Brussels Sprouts
  • 1lb brussels sprouts, halved
  • 4 slices bacon, sliced
  • 1/2 red onion, sliced
  • Splash of lemon juice
  • Salt to taste


    For the Pork Chops
  1. Heat 2 tsp extra virgin olive oil in a skillet or cast iron pan.
  2. Season pork chops with salt and pepper and sear on both sides until cooked through. The sides should brown and carmelize a bit giving them a deep flavor. (Do not slice open to check for doneness as its juices will drain making them dry. Instead use a meat thermometer to check for 160F internal temperature.)
  3. Set aside in a 170F oven to keep warm.
  4. Chimichurri Sauce
  5. While the pork chops are searing, combine all ingredients in a food processor and process until finely chopped. If you don’t have a food processor finely chop all ingredients by hand and mix in a bowl. *A chimichurri sauce can be made in numerous ways. Feel free to add more of any ingredient to your liking.
  6. Sauteed Brussels Sprouts, Onions, and Bacon
  7. Once all of your pork chops have been seared, use the same pan to start your brussels sprouts. You'll be picking up the flavors of the pork chops including all the wonderful brown bits it left behind.
  8. To the skillet or cast iron pan, add the bacon and cook until most of its fat has rendered out.
  9. Add the brussels sprouts and onion and saute until they begin to brown and soften. 8-10 minutes.
  10. Finish with a splash of lemon juice, and salt to taste.
  11. To Serve
  12. Serve a spoonful of chimichurri sauce on top of each pork chop with a side of brussels sprouts.

This meal is a sample of what’s included in Spain in Iowa’s Traditional Menu Plan on a Budget.  Simple meals, that are quick to make and nourishing for a family.  Click here for more information to subscribe. The first two weeks are FREE!

4 Responses to "Pan Seared Pork Chops With Chimichurri Sauce and a Side of Sautéed Brussels Sprouts"
  1. Amy D. says:

    That looks good! I wonder if I can get my hubby to eat the brussel sprouts, though…he is pretty picky when it comes to veggies.

  2. Allison says:

    Where is the actual recipe? It seems to have disappeared from this page since I last looked at it.

  3. Christine says:

    I grocery shopped for the first week of the free menu plan. I finally got around to making this meal today and my husband commented that I finally made Brussel sprouts right and to never make them differently again. I’ve been married 15 years and it has taken me that long to find your site and learn “the right way” to cook things. Talk about humbling. However, I think we are off to a good start and I anticipate getting lots more praise (thanks to you) as we work through the remainder of the free weeks.

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