Maple-Glazed Pork Chops with Brussels Sprouts

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I wasn't at all surprised when I read the other reviews on this recipe.

When Robin said she was making sauteed brussel sprouts, I wasn't going to finish watching, since I've been making sprouts that way for years. But she sure got my attention when she said she "wasn't even going to bother thawing them first."

Frozen sprouts contain a huge amount of water. If you put them into oil frozen, not only would they splatter, it would take forever for them to actually carmelize. When I make this dish, not only do I thaw the sprouts, I actually press them lightly into a cloth or paper towels to absorb some of the moisture. Another trick is to cut them in half lengthwise to expose even more area to browning. Once they just start getting a little color, I add the garlic, salt and pepper. They always come out perfectly this way and are a favorite of my family and dinner guests.

If Food Network needs someone to help proofread recipes, give me a holler. I'm a free-lancer looking for work.

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My wife and daughter who had previously hated brussel sprouts loved this recipe. The pork and glaze was also very good. The recipe is confusing on line. Cook the sprouts separately and use more oil when cooking the sprouts. I would put a coating of oil over the entire pan to prevent the sprouts from turning black by cooking dry. I would use about a 1/3 less syrup too.

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I haven't made this yet but saw Robin prepare in on tv yesterday. There is an mistake in the instructions. After preparing the maple syrup sauce, where it says "add sprouts to simmering liquid" must be a mistake. On tv, she cooked the sprouts separately, served the chops on top of the sprouts and poured the sauce over all of it.

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Thaw the brussels sprouts. Brown chops 2 min then add sauce & let it reduce w/ chops. This was quite good, may use less syrup next time.

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Caught the end of this segment on t.v.
this morning, and thought I'd download to my recipe box to make tomorrow night.
However, this recipe is written a bit confusing (read it 3 times...not sure if sauce is added to pork chop pan w/ brussel sprouts or just to brussel sprouts separately then add all together? I'll read again and then perhaps improvise, but wish it was clearer.

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Didn't make this recipe yet but I was sure Robin said frozen brussel sprouts but recipe says thaw....will it matter one way or another?