This was perhaps my favorite preparation in quite a while. I really devoured it, even to the point of gnawing at every little bit of flesh on the bones of those chops. Fist, though, let's talk about the roasted Brussels sprouts -- roasted with whole garlic and onions and tossed in a shallot & balsamic vinegar reduction -- a preparation I can't take credit for. This one was linked to at Mark's Daily Apple quite some time ago and I fixed it once. However, I blended a couple of recipes I found and ended up cutting the sprouts in half and also blanching them prior to roasting. That was okay, but I decided to do it pretty much exactly by the recipe this time out, only I didn't have red onion or fresh rosemary. I used yellow onion and dried rosemary. Still, it came out fabulous and, if you don't like Brussels sprouts, I very much encourage you to give this recipe a shot. So, now for the pork chops. Standard, bone in. I fried them in the skillet with mostly quite a lot of coconut oil and a bit of bacon drippings. I cooked them on low until pink...