The Chew: Pork Chops with Brussels Sprouts Gratin & Carrots Recipe


The Chew: Michael Symon Cooking Challenge

Michael Symon was challenged on The Chew to make a meal with random ingredients. After choosing several giant cards held by audience members, Michael Symon got some pretty easy ingredients for the challenge, which The Chew crew commented on as the “softball” of challenges.

Michael Symon got pork, cheese, Brussels sprouts, carrots, and bread crumbs. Michael said he was happy with these ingredients and thought they were something everyone has in their house, so it’s a good challenge.


The Chew: Michael Symon Pork Chops with Brussels Sprouts Gratin & Carrots Recipe Ingredients

The Chew: Pork Chops with Brussels Sprouts Gratin & Carrots Recipe

Michael Symon whipped up a delicious Pork Chops with Brussels Sprouts Gratin and Carrots recipe after being challenged to cook with certain ingredients. (Natapong Ratanavi /

  • 4 Pork Chops (1/2-inch thick)
  • 1/4 cup White Wine (such as Pinot Grigio)
  • 5 Sprigs Thyme
  • 4 tablespoons Butter
  • 1 Onion (sliced)
  • 2 Garlic Cloves (sliced)
  • 8 ounces Brussels Sprouts (halved)
  • Red Pepper Flakes
  • Extra Virgin Olive Oil
  • 1/4 cup Heavy Cream
  • 2 teaspoons Dijon Mustard
  • 1/4 cup Panko Bread Crumbs
  • 1/4 cup Parmigiano-Reggiano (grated)
  • 1 bunch Carrots (2-inch pieces)
  • 2 teaspoons Whole Coriander Seeds
  • 2 tablespoons Red Wine Vinegar
  • 1/4 cup Fresh Mint Leaves

Michael Symon: The Chew Pork Chops with Brussels Sprouts Gratin & Carrots Recipe Directions

  1. Season the pork chops with salt and pepper and pan fry them in a large saute pan over medium-high heat in some olive oil. Sear chops on both sides for 3 minutes on both sides.
  2. Add half the onions, white wine, 2 tablespoons of butter, and a few sprigs of thyme.
  3. Preheat broiler.
  4. Cook the Brussels sprouts in a drizzle of olive oil in a hot medium saute pan over medium-high heat. Season with salt and pepper and cook until until caramelized. Mario Batali commented that Brussels sprouts taste better when they’re roasted, sauteed, or baked than when they’re boiled.
  5. Add the rest of the onions, garlic, and some red pepper flakes to the Brussels sprouts and saute for 2 more minutes. Then add cream and mustard and cook until the cream is reduced by half, about 2 minutes.
  6. Pour into a gratin or small baking dish and top with cheese and bread crumbs and cook in broiler until golden-brown on top.
  7. Meanwhile, cook the carrots in 2 tablespoons of butter and season with the coriander. Cook until caramalized, about 6 to 8 minutes.
  8. Add red wine vinegar and fresh mint leaves and stir, scraping the bottom of the pan to get all the stuff on the bottom into the carrot dish for extra deliciousness.
  9. Serve pork chops with the carrots and Brussels sprouts on the side.


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