Buckwheat Bowl with Pan-Seared Pork Chops, Brussels Sprouts, and Mustard Cream

Ingredients

• •1 cup buckwheat groats
• •2 bone-in pork chops (1 inch thick)
• •12 oz Brussels sprouts, halved
• •3 tablespoons Dijon mustard
• •1/2 cup heavy cream
• •2 tablespoons olive oil
• •1/2 cup chicken broth
• •2 cloves garlic, minced
• •to taste salt and pepper
• •1 tablespoon fresh thyme

Directions

1. 1Cook buckwheat groats according to package directions in salted water, about 15 minutes; drain and set aside.
2. 2Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet; roast at 425°F for 20 minutes until golden.
3. 3Season pork chops generously with salt and pepper.
4. 4Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear pork chops 4-5 minutes per side until golden, then transfer to a plate.
5. 5In the same skillet, sauté minced garlic for 30 seconds, then whisk in Dijon mustard, chicken broth, and heavy cream; simmer 2 minutes until thickened.
6. 6Return pork chops to the skillet with the mustard cream sauce and stir in fresh thyme; cook 1-2 minutes until heated through.
7. 7Divide cooked buckwheat between bowls, top with roasted Brussels sprouts, pork chop, and mustard cream sauce.

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