Ingredients: 

Two Bone-in Elk Rib Chops, around 2" thick

8-10 Brussel Sprouts

3 tbsp Unsalted Butter

2 tbsp St. Pete Sauce Shoppe Spicy Maple Glaze

2 tbsp St. Pete Sauce Shoppe Smoked Ginger Rub

1 tbsp minced garlic

2 sprigs of Thyme

2 tbsp Olive Oil

1 tsp Himalayan Pink Salt

Materials:

1 Large Skillet, Cast-Iron is preferable but not necessary

1 Small Skillet

1 Sheet Aluminum Foil

Conventional Oven or Air-Fryer

Cookie Sheet or Pyrex Pan

Small Mixing Bowl

Strainer

Cutting Board

Chef's Knife

Meat Thermometer

Procedure:

1. Coat your raw Elk Chops with a thin layer of olive oil on all sides and fully dust on your Smoked Ginger Rub, being sure to leave no side unseasoned. Cover and  chill in the fridge for 30 minutes to 2 hours.

2. Once your elk has had time to marinate in it's seasoning, remove from the fridge and place on the counter next to your cooking/prep space. The closer meat is to room temp when it's cooked, the easier it is to bring it to it's required temperature (in this case, between 135°-140° for a nice medium-rare).

3. Preheat your oven to 350° - while it's warming up, place your brussel sprouts in your strainer and give them a good rinse, then halve them with your chef's knife. Toss them with the remaining Olive Oil and your Himalayan Pink Salt in your small mixing bowl and then distribute them across your cookie sheet or pyrex pan.

4. Bake your brussel sprouts for 15-20 minutes (outer layers should be crispy). 

5. Once your sprouts have finished baking, set them aside and place both your small and large/cast-iron skillet on their respective burners, setting the heat to medium. 

6. In your large/cast-iron skillet, place in your unsalted butter once the pan becomes hot. For your small skillet, add your minced garlic once the skillet becomes hot and sautee for a couple of minutes. By this time, your the butter in your large/cast-iron skillet should be quite hot and it's time to add your elk chops! 

7. Drop those tasty elk chops into the butter! Leave them for about 7-8 minutes before flipping them over. As they're cooking, add your brussel sprouts to your small skillet. After a few minutes, add your Spicy Maple Glaze to your sprouts so the sauce can give them a nice, caramelized layer of flavor! Just be sure your heat isn't too high so the sauce doesn't burn too severely in the pan. 

8. After 7-8 minutes is up, flip your chops onto their uncooked side. By this time, your brussel sprouts should be about done. Feel free to turn the heat off, but leave them in the pan so the glaze can fully caramelize and stay hot.

9. When 14-16 minutes of cooking time is up, remove your chops from their skillet and let rest on your cutting board for around 5 minutes. Insert your meat thermometer in their thickest part to verify the proper internal temperature. I'd shoot for between 130°-135° as they'll likely rise about 5°-6° when they rest. Be sure to cover them in your sheet of aluminum foil for this step, as it'll ensure they stay hot. By this point, your brussel sprouts will be perfect and ready to be plated!

10. Once your elk chops have rested and show the proper temp (135°-140°) serve them up with your brussel sprouts, garnish with your sprigs of time, and enjoy!