Brussels Sprouts. . . If you hate them -- you really might like my version.
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Wash, remove tough ends, slice thin
- Place ceramic skillet over med-low heat
- Sprinkle in a pinch of coarse black pepper
- 2 T butter
- Add Brussels Sprouts toss, cover until just tender (NOT mushy)
- Add 2 T of Sugar-free Apricot Jam
- 1/3 C chopped pecans and a tiny pinch of salt
That's all -- so simple and so sweet. Left overs freeze well. And, oh so good with a T-Bone Pork Chop browned in a little butter.
To find out what are the different cuts of pork chops available and which is the best? Download Brussele Sprouts & Pork Chops.pages
From your friend in the kitchen, Judy
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