Maple brown sugar pork chop with brussels sprout hash

1. Peel onion and thinly slice. Rince Brussel sprouts and thinly slice. Rince potato and cut into 1/4-inch dice.

2. Place butter in a small bowl and microwave for 10 seconds to melt. Then whisk in dark brown sugar and maple syrup with butter.

3. Place pine nuts in a large skillet over medium heat. Toast, stirring, until golden brown and fragrant, about 3 minutes. Remove pine nuts from pan and set aside.

4. Add 1 tablespoon olive oil to same pan and heat over medium-high heat. When oil is shimmering, add red onion and cook until soft and translucent, about 3 minutes.

5. Add Brussels sprouts and potato to pan. Season with salt and pepper. Reduce heat to medium and cook until Brussels sprouts and caramelized and potato is tender, about 12 minutes.

6. Rinse and pat dry pork chops. Season on both sides with salt and pepper and place on a plate. Pour over butter mixture, turning to coat.

7. Heat one tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops and cook until browned on outside and cooked through, about 3 minutes per side.

8. Add pine nuts to hash and stir to combine. Taste and add salt and pepper as needed. Divide even between two plates and top with pork chop. Pour over remaining sauce from pan and serve.