The star of this one-skillet meal is a brined pork chop, which stays plump and juicy. Mushrooms and Brussels roast alongside, and precooked barley is easy and nutritious to toss into the same pan.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Brined pork chop (see note)
Sliced cremini mushrooms
Meyer lemon vinaigrette
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Cut the Brussels sprouts into halves or quarters, depending on size. Pick the leaves from 4 or 5 sprigs of thyme and toss the stems. Remove the pork chop from the brine and pat dry with paper towels.
In a bowl, combine the Brussels sprouts, mushrooms, and thyme leaves. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the pork chop and cook until it begins to brown on the first side, 3 to 5 minutes. Flip the pork chop and add the Brussels sprouts and mushrooms to the pan. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the vegetables are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. (If the vegetables need a bit more time to brown, remove the pork chop and continue roasting while the meat is resting.)
Meanwhile, warm the barley in the microwave, 1 to 2 minutes.
In a large bowl, add the barley and roasted Brussels sprouts and mushrooms. Drizzle with some of the vinaigrette, season with a pinch of salt, and toss to combine.
Slice the pork chop across the grain, transfer slices to plates, and spoon the barley salad on the side. Grind with pepper and serve warm.