About 10 minutes into making this dish, I popped the top off the Sriracha bottle, and chili sauce went flying through the air, landing awfully close to my eye.
One inch lower and I would have needed that high school science eye rinse station, but thankfully Sriracha on the eyebrow requires no emergency equipment. Dinner could continue.
A couple weeks back, I got my hands on this cast aluminum 10 inch braiser pan from Nordic Ware. I’d never cooked on cast-aluminum before, and I was excited to experiment.
Unlike its more better known sister cast iron, cast aluminum is amazingly light in weight. It maintains and distributes heat just as well as a cast iron, but it also has a non-stick coating, meaning you’re not stuck scrubbing burnt on scraps of food for hours after dinner.
Nordic Ware is a company known for it’s high quality of products. I’ve always been an avid user of their bakeware products (the bundt cake mold is my favorite), but this was the first time trying their stovetop cookware.
I debated for a while what sort of dish to make on my new pan. It would be perfect for making things like frittatas, or for dishes that needed to be slow cooked over an even heat. You could use it on the stove top or put it in the oven, so the possibilities were far and wide.
In the end, I settled on a pork and Brussels sprout dish, drenched in a Sriracha and honey glaze that brought everything together.
Even better—it’s a one pan dish. So after you devour your dinner, you’ve got about 5 minutes of clean up to do.
- 2 tablespoons olive oil, divided
- Kosher salt
- 2 medium sized boneless pork chops
- 2 medium leeks, white and light green parts chopped
- 1 pound Brussels sprouts, trimmed then shredded
- 3 tablespoons honey
- 1½ tablespoons Sriracha
- juice from 1 lemon
- Freshly ground black pepper
- Generously salt pork chops on both sides.
- Heat 1 tablespoon olive oil over medium high heat. Add pork chops and brown for about 3-5 minutes per side. Transfer pork chops to plate.
- Add remaining olive oil, then stir in leeks and cook until fragrant, about 1 minute. Add in Brussels sprouts and cook until they start to crisp, adding more olive oil if necessary, about 10 minutes. Add salt to taste.
- Meanwhile, in a small bowl, whisk together honey, Sriracha, and lemon juice.
- Once Brussels sprouts are done, turn heat down to medium and pour sauce into pan. Stir well, then add pork chops back and baste with sauce. Cook for about 5-7 minutes, until pork chops are cooked through. Top with freshly ground black pepper and serve immediately.
Disclosure: This is a sponsored post. I was compensated to create recipes for Nordic Ware. As always, I only work with products I use myself and all opinions are my own. Thanks for continuing to support Things I Made Today!
Hahah Vicky the way you started out this story is hilarious!!! I am so glad you did not get it in your eye!!! That would have royally sucked! Great dish though!
writes mila furmanNever a dull moment here :). Thanks Mila!
writes Vicky