Recipe By: Lani @livinwitlani

Have you tried this recipe at home yet? Tell us how it went in the comments!

INGREDIENTS:

1/2 lbs Brussel sprouts 

1/2 lbs broccoli crowns 

1/2 lbs sugar snap peas 

2 whole pork chops (bone-in) 

2 tbsp garlic 

2 tbsp avocado butter 

1 can of whole sweet corn 

Goya sazón 

Goya adobo 

Salt & Pepper

Sweet Baby Rays BBQ sauce

DIRECTIONS:

1. Rinse and pat dry chops.
2. Sprinkle with adobo and sazón until you reach your desired taste.
3. Chops should not be salty to taste.
4. Place chops into Ninja and cook using pressure cook function until they are fully cooked and tender ( If cooking on stove top you can fry the pork shops in Olive oil or cook them in water until tender).
5. Place all veggies in a bowl and rinse in cold water.
6. Drain veggies and Sprinkle on S&P.
7. Place your veggies in a separate stove top pan or Ninja cooker.
8. Cook veggies using the air fry function for about 10 min.
9. Add in garlic and butter stirring occasionally.
10. NOTE: If using the Ninja as I did you can cook veggies and chops simultaneously once the chops are tender by placing the chops on the grill rack. 
11. Place chops on grill rack of Ninja and continue to Cooke for 15 more min or until chops are crispy. 
12. NOTE: If you made your chops on stove top you can skip the step above. 
13. Brush on some Sweet Baby Rays BBQ sauce onto chops. 

Serve and enjoy!