I had no idea that I liked Brussels Sprouts. In all fairness, I had never tried them, but their reputation precedes them. We aren’t supposed to like Brussels Sprouts. That notion has been ingrained in me since I was a little kid. But Jon, on his never-ending quest to get me to like veggies, added them to the menu and I was pleasantly surprised. These are the Brussels Sprouts for those who think they don’t like Brussels Sprouts. He paired them perfectly with the Lemon Pepper Pork, resulting in a simply taste tantalizing, citrusy dish. Definitely an “ah mazing” on the Recker rating scale.
Lemon Pepper Pork
This is one of those “wing it” dishes. Mix up some of your favorites spices- here we used lemon pepper, thyme, garlic, salt and pepper. Coat the pork chops with the mixture and grill to your liking.
Lemon-Glazed Brussels Sprouts
Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.