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Mediterranean Pork Chops, Brussels Sprouts, Corn on the Cob, Rolls

I had never had brussels sprouts before and I was excited and nervous to try them. I love cabbage, but some said they tasted nothing like cabbage and some said they taste exactly like cabbage. I was about to find out. I sauteed them very simply with butter, salt, and pepper. They tasted like little balls of cabbage and they were delicious. The butter mixed with the slight bitterness of the sprout was a wonderfully contrasting combination. I paired the sprouts with pork chops topped with basil, tomatoes, and feta cheese. I added corn-on-the cob for our starch and with all the butter, I needed to add some rolls.

• 4 bone-in pork chops
• 2 medium tomatoes - cut into wedges
  
• 2tsp basil
• salt
• pepper
• crumbled feta cheese
• brussels sprouts - cut in half
  
• 3tbsp butter
• salt
• pepper
• corn on the cob

Put pork chops in baking dish, sprinkle with basil, salt, and pepper. Top with tomatoes and feta. Bake on 375 for 45 minutes. Put corn in pot of salted water and bring to a boil. Cover and boil for 20-30 minutes. For sprouts, heat butter in a pan, add brussels sprouts, sprinkle with salt and pepper, and saute until tender.