Pork Chops with Sautéed Apples and Brussels Sprouts

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces Brussels sprouts, halved

  • 2

    tablespoons canola oil, divided

  • 5/8

    teaspoon kosher salt, divided

  • 1/2

    teaspoon black pepper, divided

  • Cooking spray

  • 4

    (4-ounce) boneless center-cut loin pork chops

  • 2

    tablespoons unsalted butter, divided

  • 12

    ounces sliced Honeycrisp apple (1 large apple)

  • 1/3

    cup unsalted chicken stock

  • 1/8

    teaspoon ground nutmeg

  • 3

    tablespoons maple syrup

  • 2

    tablespoons Dijon mustard

  • 1

    tablespoon chopped fresh flat-leaf parsley

Directions

1. Preheat broiler to high. Set the oven rack on the middle shelf. 2. Combine sprouts, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange sprouts in a single layer on a jelly-roll pan coated with cooking spray. Broil 12 minutes, stirring every 3 minutes. 3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; add to pan. Cook 3 minutes. Turn; cook 2 minutes or until done. Transfer pork to a plate. 4. Add 1 tablespoon butter and apple to pan; sauté 2 minutes. Add stock and nutmeg; bring mixture to a boil. Stir in remaining 1/8 teaspoon salt, remaining 1 tablespoon butter, syrup, Dijon mustard, and parsley; cook 1 minute. Divide chops among 4 plates; top evenly with apple mixture. Serve with sprouts.

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