Spicy Pork Chops with Brussels Sprouts and Apples

By draingal

Ingredients

• 1 lb. medium Brussels Sprouts (about 30), halved
• 2 Gala apples, cored and sliced 1/4 in. thick
• 3 tbsp. olive oil
• 2 tbsp. cider vinegar
• 1 tbsp. brown sugar
• 4 small bone-in pork chops (1 in. thick; about 2 lbs. total)
• Kosher salt and pepper
• Spice Mix
• 1 tsp. chili powder
• 1/4 tsp. cayenne
• 1/4 tsp. garlic powder
• 1/4 tsp. smoked paprika
• 1/4 tsp. Ground mustard
• 1/4 tsp. salt
• 1/4 tsp. Pepper

Preparation

Step 1

Heat oven to 425°F. On a large rimmed baking sheet, toss Brussels sprouts and apples with 2 Tbsp oil, then vinegar, sugar, and ½ tsp each salt and pepper. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.
Meanwhile, make the spice mix. In a bowl, combine 1 tsp chili powder and ¼ tsp each cayenne, garlic powder, smoked paprika, ground mustard, salt, and pepper.
Heat a large cast-iron or regular skillet over medium-high heat. Season all sides of the pork chops with the spice mix.
Add remaining Tbsp oil to the skillet, then pork chops, and cook until pork is deep golden brown and it registers 145°F on an instant-read thermometer, 3 to 5 minutes per side. Serve with Brussels sprouts and apples.