Sheet-Pan Cumin Pork Chops

Ingredients


1/2 tbsp	dark brown sugar
1 tsp	kosher salt
1 tsp	whole cumin seeds
1/2 tsp	ground cumin
1/2 tsp	freshly ground black pepper
1/4 tsp	crushed red-pepper flakes
2 cloves	garlic, grated or minced
2 large	bone-in pork chops, about 1 1/2 inches thick
1 lb	brussels sprouts, trimmed and halved through the stem
1/4 c	whole sage leaves
2 tbsp	extra-virgin olive oil
	lemon wedges

1. In a large bowl, combine 1/2 tb dark brown sugar, 1ts kosher salt, 1ts whole cumin seeds, 1/2 ts ground cumin, 1/2 ts freshly ground black pepper, 1/4 ts crushed red-pepper flakes and 2cloves garlic, grated or minced until mixture resembles wet sand.
2. Smear mixture all over 2large bone-in pork chops, about 1 1/2 inches thick and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
3. Heat oven to 450 degrees. In a bowl, toss 1lb brussels sprouts, trimmed and halved through the stem and 1/4 c whole sage leaves with 2tb extra-virgin olive oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
4. Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

source^[2]

	1/2 tbsp	dark brown sugar
	1 tsp	kosher salt
	1 tsp	whole cumin seeds
	1/2 tsp	ground cumin
	1/2 tsp	freshly ground black pepper
	1/4 tsp	crushed red-pepper flakes
	2 cloves	garlic, grated or minced
	2 large	bone-in pork chops, about 1 1/2 inches thick
	1 lb	brussels sprouts, trimmed and halved through the stem
	1/4 c	whole sage leaves
	2 tbsp	extra-virgin olive oil
		lemon wedges

1. In a large bowl, combine 1/2 tb dark brown sugar, 1ts kosher salt, 1ts whole cumin seeds, 1/2 ts ground cumin, 1/2 ts freshly ground black pepper, 1/4 ts crushed red-pepper flakes and 2cloves garlic, grated or minced until mixture resembles wet sand.
2. Smear mixture all over 2large bone-in pork chops, about 1 1/2 inches thick and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
3. Heat oven to 450 degrees. In a bowl, toss 1lb brussels sprouts, trimmed and halved through the stem and 1/4 c whole sage leaves with 2tb extra-virgin olive oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
4. Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.