Name: Grilled Pork Chop with Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in pork chops (1–1½ inches thick, about 1½–2 lb / 680–900g total); 3 tbsp olive oil; 2 tbsp fresh lemon juice or apple cider vinegar; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tsp smoked paprika; 1 tsp dried thyme (or 1 tbsp fresh); 1 tsp dried rosemary (or 1 tbsp fresh); 1 tsp salt; ½ tsp black pepper; 1½ lb (680g) Brussels sprouts, trimmed and halved; 3 tbsp olive oil; 2 cloves garlic, minced; 2 tbsp balsamic vinegar; 1 tsp honey or maple syrup; ½ tsp salt; ¼ tsp black pepper; Optional: pinch of red pepper flakes

This succulent Grilled Pork Chop with Roasted Brussels Sprouts features juicy, herb-marinated bone-in pork chops grilled to golden perfection, paired with crispy, caramelized Brussels sprouts roasted with garlic and a touch of balsamic—delivering smoky, savory, and slightly sweet flavors in a hearty, satisfying plate.

Why You’ll Love This Recipe

As an experienced chef, this Grilled Pork Chop with Roasted Brussels Sprouts is one of my favorite weeknight dinners because it’s simple, elegant, and packed with bold, comforting flavors that feel special without being complicated.

The pork chops stay incredibly juicy thanks to a quick herb-garlic marinade and high-heat grilling that creates a beautiful crust, while the Brussels sprouts roast until the edges are crispy and caramelized, bringing out their natural sweetness with a hint of balsamic tang.

It’s naturally gluten-free, high in protein and fiber, nutrient-dense (vitamin C and K from sprouts, B vitamins from pork), and beautifully balanced—tender meat, crisp-tender veggies, and minimal cleanup.

Perfect for family dinners, date nights, or meal prep (the leftovers reheat beautifully). The contrast of smoky pork and sweet-crisp sprouts makes every bite irresistible—you’ll be making this on repeat!

Yield: 4 servings

Grilled Pork Chop with Roasted Brussels Sprouts

Juicy grilled pork chops with crispy balsamic roasted Brussels sprouts—savory, simple, delicious dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Pork Chops:

4 bone-in pork chops (1–1½ inches thick, about 1½–2 lb / 680–900g total)
3 tbsp olive oil
2 tbsp fresh lemon juice or apple cider vinegar
3 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
1 tsp salt
½ tsp black pepper

For the Roasted Brussels Sprouts:

1½ lb (680g) Brussels sprouts, trimmed and halved
3 tbsp olive oil
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
½ tsp salt
¼ tsp black pepper
Optional: pinch of red pepper flakes

Instructions

Let’s fire up dinner! In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon, smoked paprika, thyme, rosemary, salt, and pepper for the marinade.
Pat pork chops dry with paper towels, then coat them generously with the marinade—place in a zip-top bag or dish and marinate in the fridge for 30 minutes (or up to 4 hours for deeper flavor).
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Trim ends off Brussels sprouts, halve them lengthwise, and toss in a large bowl with olive oil, garlic, salt, pepper, and red pepper flakes (if using).
Spread Brussels sprouts cut-side down on the baking sheet—roast on the bottom rack for 20–25 minutes, flipping halfway, until crispy and caramelized.
In the last 5 minutes of roasting, drizzle balsamic vinegar and honey over the sprouts, toss gently, and finish roasting until glossy and tender.
While sprouts roast, preheat grill (or grill pan) to medium-high heat (about 400–450°F / 200–230°C).
Remove pork chops from marinade (discard excess) and grill 4–5 minutes per side until golden with nice char marks and internal temperature reaches 145°F (63°C).
Transfer grilled pork chops to a plate, tent loosely with foil, and let rest 5 minutes—this keeps them juicy!
Plate each pork chop with a generous pile of hot, crispy Brussels sprouts—dig in and enjoy the smoky, caramelized, herby perfection!

Notes

Use a meat thermometer for perfect pork—145°F is safe and juicy (carryover cooking will raise it slightly). Roast extra Brussels sprouts—they’re addictive as leftovers! This dish pairs wonderfully with a simple green salad or crusty bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 604Total Fat 40gSaturated Fat 9gUnsaturated Fat 32gCholesterol 130mgSodium 1032mgCarbohydrates 18gFiber 6gSugar 5gProtein 46g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Let pork chops come to room temperature for 20–30 minutes before grilling for even cooking.
Pat pork dry and season generously—salt draws out moisture for a better sear.
Use medium-high grill heat; create sear marks first, then lower heat or move to indirect heat to finish cooking without drying out.
Trim Brussels sprout ends and halve them—smaller pieces crisp faster.
Roast Brussels sprouts on the bottom rack or use convection for maximum crispiness.
Rest pork chops 5 minutes after grilling—juices redistribute for maximum tenderness.
Toss Brussels sprouts halfway through roasting for even browning.
Use an instant-read thermometer: 145°F (63°C) internal for juicy, safe pork.

Ingredients Notes

Bone-in pork chops (rib or loin, 1–1½ inches thick) are ideal—they stay juicier than boneless and have more flavor from the bone; choose well-marbled cuts. Fresh Brussels sprouts are key—bright green, firm, no yellowing; roasting transforms their flavor from bitter to sweet-nutty.

Garlic and fresh herbs (rosemary, thyme, or sage) infuse both pork and sprouts with aromatic depth. Olive oil helps everything crisp and carry flavor. Balsamic vinegar adds tangy sweetness to the sprouts—use a good-quality one for best taste. A touch of honey or maple syrup balances acidity.

Dijon mustard in the marinade adds subtle tang and helps emulsify. Salt, black pepper, and smoked paprika enhance the smoky grill character. Optional red pepper flakes bring gentle heat.

Variations and Substitutions

Make it vegetarian: swap pork for grilled portobello mushrooms, halloumi, or thick tofu steaks. Use chicken breast/thighs, salmon, or flank steak instead of pork. Swap Brussels sprouts for broccoli florets, cauliflower, asparagus, or green beans.

Add other roasted veggies: carrots, parsnips, red onion wedges, or sweet potatoes. For sweeter sprouts, toss with bacon bits or pancetta before roasting. Go Asian-inspired with soy sauce, ginger, and sesame oil instead of balsamic.

For low-carb, skip any added sweetener. Use apple cider vinegar or lemon juice instead of balsamic. Add cheese: sprinkle parmesan or feta over hot sprouts. For spicy, add chili flakes, harissa, or gochujang to the marinade. Serve over quinoa, wild rice, or mashed cauliflower for different bases.

Storage Options

Store leftovers in airtight containers in the fridge for up to 3–4 days. Keep pork and Brussels sprouts separate if possible to maintain crispness. Reheat pork gently in a 300°F (150°C) oven or covered skillet with a splash of broth to prevent drying; microwave works but can toughen meat.

Re-crisp Brussels sprouts in a hot skillet or 400°F oven for 5–7 minutes. Not recommended for freezing—texture of sprouts becomes mushy and pork can dry out.