Pork Chop, Pommes au Gratin, Balsamic Brussels with Deglazed Pan Sauce

This is a dish I find making for myself. Its not overly difficult and absolutely delicious. Pan seared pork chop with layered potatos and oven roasted brussels sprouts dressed in a balsamic reduction. The pan is seared the chops in is then deglazed with shallots and white wine then emulsified with butter.