Pan-Seared Pork Chops with Blistered Brussels Sprouts and Pomegranate | America's Test Kitchen

Ingredients

• 4 (8- to 10-ounce) bone-in pork rib chops ¾ to 1 inch thick, trimmed
• 1 1/4 teaspoons table salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds brussels sprouts, trimmed and halved
• 1/4 cup water
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice
• 2 tablespoons pistachio, toasted and chopped
• 2 tablespoons pomegranate seeds