Grilled Pork Chops with Wild Rice and Roasted Brussels Sprouts

Ingredients

• grilled pork chops 6 oz
• wild rice 1.5 cup
• Brussels sprouts 1 cup
• olive oil 1 tbsp
• salt to taste
• black pepper to taste
• garlic powder 1/2 tsp
• lemon juice 1 tsp

Method

1. Prepare the Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, trim the ends, and cut them in half. Toss them in half a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and get crispy edges.
2. Roast Brussels Sprouts. Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 25-30 minutes. Stir them halfway through roasting to ensure even browning.
   Tip: Roast until the Brussels sprouts are golden brown and tender inside.
3. Cook Wild Rice. While the Brussels sprouts roast, prepare the wild rice if not already cooked. Rinse 1/2 cup of dry wild rice under cold water. In a pot, combine the rice with 1 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and water is absorbed. Fluff with a fork.
   Tip: If you have pre-cooked wild rice, you can skip this step and warm it gently before serving.
4. Season the Pork Chops. Pat the pork chops dry with paper towels. Rub both sides with salt, pepper, and garlic powder if using. Let them sit at room temperature for 10 minutes to absorb the seasoning.
   Tip: Drying the pork chops helps achieve a nice sear when grilling.
5. Grill the Pork Chops. Preheat your grill or grill pan to medium-high heat. Lightly brush the grill with olive oil to prevent sticking. Place the pork chops on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes before serving.
   Tip: Use a meat thermometer to check doneness for juicy, safe pork chops.
6. Finish and Serve. Drizzle the remaining half tablespoon of olive oil over the cooked wild rice and roasted Brussels sprouts. Optionally, squeeze a teaspoon of lemon juice over the Brussels sprouts for brightness. Plate the grilled pork chops alongside the wild rice and Brussels sprouts. Enjoy your balanced meal!
   Tip: Resting meat allows juices to redistribute, making it tender and flavorful.

Pro tips

• To speed up cooking, use pre-cooked wild rice or cook it ahead of time and reheat.
• For extra flavor, marinate pork chops for 30 minutes before grilling with olive oil, garlic, and herbs.