It might look like a normal meal BUT it simply isn’t.  Take out your pork chops and get them ready for cooking.  We seasoned our chops with C & J Farms Garlic Pepper, Sweet Orange & Herb and some Pink Himalayan Sea Salt.  We used  the seasonings liberally coating the pork chops well.  Add rough chopped onion to the skillet and cook a couple of minutes then add the chops in a skillet to saute’. Add a bit of oil and/or butter if needed. If the pork chops are thick use a lid on the skillet it will help them cook faster and thoroughly.

Prepare some fresh brussels sprouts. Cut in halves or leave whole, coat with coconut oil or olive oil and season with the Garlic Pepper and a bit of salt.  Put in a 400 degree oven for roasting. They are done when a fork enters softly and they are crisp on the edges (approx. 20 minutes).

Once the pork chops are cooked through, remove them from the skillet but keep them warm.  Now for the sauce!!     

In the skillet add 2 tablespoons of butter and scrape the skillet to deglaze.  Add 1 cup of broth (veggie or  you can use water) and 1 cup of orange juice. Stir into the skillet and deglaze the pan using all of the juices and pork chop pieces and herbs. Add 1 teaspoon of Sweet Orange and Herb and some salt to taste.  Add 2 teaspoons of cornstarch for thickening. Add 1/3 cup of Lavender Honey.  Stirring or whisking constantly bring the sauce to a boil over low to medium heat until thick.

Take the brussel sprouts out of the oven. They should be crispy and fork soft.

Pour the sauce over the pork chops and dip the brussel sprouts in the sauce too. Go ahead, make the ordinary, special!

Note: You can also cook a pork tenderloin roast with onions and above seasonings in a crock pot on low.  Use the same ingredients above and the pork roast with the Lavender Pork Broth is delicious too.