Black Skillet Pork Chops with Red Onions and Caramelized Brussels Sprouts

By on September 25, 2019

Black Skillet Pork Chops with Caramelized Brussels Sprouts and Red Onions

Want a quick and easy skillet dinner?  Combine boneless pork chops with brussels sprouts and red onions in a skillet, then roast in the oven.  Yum.
  •  1 tablespoon butter
  •  2 to 4 boneless pork chops — (about 3/4 pound)
  • sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon brown sugar
  • whiff of cayenne

For the Brussels sprouts:

  •  2 cups Brussels sprouts trimmed and halved 
  • 1 large red or yellow onion, cut into large chunks
  •  sea salt and freshly ground black pepper to taste
  •  parsley for garnishing


  1. Season pork chops with salt, black pepper, brown sugar and cayenne
  2. Preheat oven to 350 F.
  3. Heat butter in a  cast iron skillet over medium-high heat. Add brussels sprouts and cook, stirring frequently, until they start to brown (2-3 minutes). Nestle in the pork chops and top with onions.
  4. Cook until golden brown on the bottom, for about 2-3 minutes.
  5. Move skillet to the oven. Cook for 15 to 20 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F.
  6. Remove from the oven and let it stand for 5 minutes.
  7. Sprinkle with chopped parsley. Serve hot.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”