Grilled Pork Chop with Wild Rice and Roasted Brussels Sprouts

Ingredients

• Lean pork chop 6 oz
• Wild rice 1 cup
• Brussels sprouts 1 cup
• Olive oil 1 tbsp

Method

1. Prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, trim the stem ends, and remove any yellow or damaged outer leaves. Cut them in half lengthwise. Toss the Brussels sprouts with half a tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper or foil.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized exterior.
2. Roast the Brussels sprouts. Place the baking sheet with Brussels sprouts in the preheated oven. Roast for about 25-30 minutes, stirring halfway through to ensure even browning. They should be tender inside and golden brown on the edges when done.
   Tip: Stirring halfway helps prevent burning and promotes even roasting.
3. Cook the wild rice. While the Brussels sprouts roast, prepare the wild rice if not already cooked. Rinse 1/3 cup of dry wild rice under cold water. In a medium saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
   Tip: If you have pre-cooked wild rice, simply reheat gently with a splash of water to keep it moist.
4. Prepare the pork chop. Pat the pork chop dry with paper towels. Brush both sides lightly with the remaining half tablespoon of olive oil and season with salt and freshly ground black pepper. Let it sit at room temperature for 5 minutes to absorb the seasoning.
   Tip: Drying the pork chop helps achieve a better sear when grilling.
5. Grill the pork chop. Preheat your grill or grill pan to medium-high heat. Place the pork chop on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy. Remove from grill and let it rest for 3-5 minutes before slicing.
   Tip: Resting the meat allows juices to redistribute, keeping the pork chop moist and tender.
6. Plate and serve. Place the cooked wild rice on the plate, add the roasted Brussels sprouts alongside, and top with the grilled pork chop. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the Brussels sprouts for extra flavor.
   Tip: Serve immediately to enjoy the best texture and flavor.

Pro tips

• Use a meat thermometer to ensure the pork chop is cooked safely and perfectly.
• Roasting Brussels sprouts at high heat caramelizes their natural sugars, enhancing flavor.