CUMIN - ROASTED PORK CHOPS AND BRUSSELS SPROUTS

INGREDIENTS:

Yield: 3 to 4 ser vings Total time: 45 minutes

½ tbsp dark brown sugar

1 tsp kosher salt, more as needed

1 tsp whole cumin seeds ½ tsp ground cumin ½ tsp freshly ground black pepper, more as needed

¼ tsp crushed red- pepper flakes, or to taste

2 cloves garlic, grated or minced

2 large bone- in pork chops, about

4 centimetres thick (about 1kg total)

1 pound Brussels sprouts, trimmed and halved through the stem

¼ cup whole sage leaves

2 tbsp extra- virgin olive oil Lemon wedges, for serving

PREPARATION:

1. In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red- pepper flakes and garlic until mixture resembles wet sand. 2. Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours. 3. Heat oven to 230 degrees Celsius. In a bowl, toss Brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter- size rimmed baking sheet (or in a 22- by- 33- centimetre 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 Celsius 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.