Seared Brussels Sprouts With Crispy Pork

By Ashley Lonsdale

Updated November 25, 2025

Linda Xiao for The New York Times. Food Stylist: Spencer Richards.
Ready In
40 min
Rating
4(17)
Comments
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A little pork goes a long way in this easy pan-seared brussels sprouts recipe. Ground pork, garlic and shallots act as a savory seasoning for nutty brussels sprouts. A salty kick from fish sauce, fresh oniony flavor from chives and citrusy brightness from lime juice keep things lively. All the action happens on the stovetop, freeing up oven space for busy holiday cook days, and it comes together in just one skillet, minimizing dirty dishes on a weeknight.

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Ingredients

Yield:4 to 6 servings

  • ¼ cup extra-virgin olive oil

  • ½ pound ground pork

  • Salt and freshly ground black pepper

  • 4 garlic cloves, minced

  • 2 shallots, minced

  • ½ teaspoon crushed red pepper

  • 1 pound brussels sprouts, trimmed and halved

  • 2 teaspoons fish sauce, plus more to taste

  • 1 teaspoon fresh lime juice

  • 1 small bunch chives, cut into ½-inch lengths

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

11 grams carbs; 27 milligrams cholesterol; 232 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 4 grams fiber; 347 milligrams sodium; 10 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large skillet over medium-high. Add 1 tablespoon olive oil and swirl to coat the bottom of the skillet. Add the ground pork and season with salt and pepper. Cook for 6 to 8 minutes, breaking up into bits with a spoon, until browned and crispy in parts. Add the garlic, shallots and crushed red pepper, and cook for 1 to 2 minutes more, stirring occasionally, until fragrant. Transfer pork to a plate using a slotted spoon, leaving any fat behind. 

  2. Step 2

    Add remaining 3 tablespoons olive oil to the skillet. Add the brussels sprouts in an even layer, flipping all pieces cut sides down. Cook for 6 to 8 minutes over medium heat, undisturbed, until browned underneath. (Feel free to peek under one or two to check on progress.) Give the skillet a good shake to flip the brussels sprouts over, and season with salt and pepper. Cook for 4 to 6 minutes more, stirring occasionally, until tender.

  3. Step 3

    Return the pork to the skillet and stir. Cook to allow flavors to meld, about 1 minute. Remove from heat, and stir in the fish sauce, lime juice and half the chives. Taste and adjust seasoning with fish sauce or salt if needed. 

  4. Step 4

    Transfer to a platter and garnish with the remaining chives.

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    Ratings

    4 out of 5
    17 user ratings
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    Cooking with Cats

    This was just delicious. Was easy after the prep. Cut the sprouts into quarters so they were more bite size. Threw in half a sweet potato and used fresh bratwurst instead of ground pork. Next time will skip the fish sauce as it was a bit too salty. A few grounds of Parmesan also would be good. Served with onion baguette.

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