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Basil Pork Chops with Orange-Walnut Brussels Sprouts

Course Main Course
Cuisine American
Keyword Basil Pork Chops with Orange-Walnut Brussels Sprouts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 610kcal


  • 2 tablespoon brown sugar
  • 1 teaspoon basil, dried
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 1/2 tablespoon olive oil
  • 1 pound pork chop, boneless


  • 2 cup Brussels sprouts
  • 1 tablespoon olive oil
  • 1/4 cup walnuts, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 tablespoon rosemary, fresh
  • 1/2 cup orange juice

Serve With


  • Cook rice as directed on package.
  • In a small bowl, combine brown sugar, basil, salt, and chili powder; gradually stir in a bit of oil (approximately 1/2 tablespoon) until crumbly, then rub over pork chops.
  • Heat remaining oil in a skillet over medium.
  • Add pork to hot skillet and cook for 7-8 minutes per side until juices run clear. Remove from heat and cover until ready to serve.
  • Heat a separate skillet over medium for the Brussels sprouts.
  • In a large bowl, toss together the Brussels, 1 tablespoon olive oil, nuts, seasonings, and orange juice. Add to hot skillet and cook for 5-6 minutes just until they begin to brown.
  • Serve pork with rice, Brussels, and sliced fruit on the side. (Serving size: 1 pork chop, 1/2 cup rice, 1/2 cup Brussels, 1/2 cup fruit).


Calories: 610kcal | Carbohydrates: 72g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 376mg | Fiber: 6g | Sugar: 23g