Pork Chops with Brussels Sprouts

Monday 27 October
Barbara had a late lecture, and then lots of questions at the end, so it turned into a late, LATE lecture. So: cute little Brussels sprouts from the farmers' market, pre-roasted, cut side down in olive oil, at 450º, for about 20 minutes, then given a shot of lemon juice. The thick center-cut pork chops were trickier. Dusted with ground fennel seed and salt, they went into a hot pan to be seared, then into the hot oven. But they went from visibly pink near the bone to a tad overdone almost instantly. We mights shoulda waited for them to rest, but as I said, Barbara had a late, LATE lecture, and we just couldn't.