"Red Goat" Chops with Roasted Brussels Sprouts

Tonight I made a common meal with a new twist: pork loin chops baked in a red wine sauce, topped with a red pepper spread and goat cheese served up with some butter-roasted brussels sprouts. Here is the recipe below:

 Here's what you'll need:
1 lb Brussels sprouts
3 Tb. butter (or olive oil)
Salt & pepper to taste

 Pork loin chops (1 for each person)
1/3 c. olive oil
1/2 c. red wine (I used Cabernet)
3 garlic cloves sliced
Salt & pepper to taste

 For the sprouts:
Preheat oven to 375 degrees
Halve the sprouts, place on baking sheet face up.
Melt butter in microwave about 15 seconds. Spoon butter onto each half (this way you won't over-butter). Sprinkle with salt and pepper. Bake for approx 15 minutes.

 For the chops:
Preheat oven to 375 degrees. Place pork chops into an oven safe dish. Add olive oil and red wine into dish. Turn chops over once to make sure each side gets coated. Season with salt and pepper as desired. Bake in oven for 25-30 minutes until center is no longer pink. (Because they are cooking in red wine, be sure and cut into the center to check thoroughly).

While the chops are cookin', prepare the goat cheese and red pepper spread by taking approx 1 Tb of each per pork chop (so in this case it was 3 Tb of goat cheese and 3 Tb of the red pepper spread), mix together in a bowl. I had to microwave the mixture for about 15 seconds to soften the cheese. When the pork chops are done, place on your plate and spoon topping onto each chop. Serve with the brussels sprouts and enjoy. This dish would go great with a nice Chardonnay. I only drink reds, so I, of course, washed it down with my Cab.