Pork Chops with Sauteed Apples and Brussels Sprouts
Created by breezermom on March 5, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #44262
Ingredients
- 12 ounces Brussels sprouts, trimmed and halved
- 2 tablespoons canola oil, divided
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- Cooking spray
- 16 ounces boneless center-cut pork chops (4)
- 2 tablespoons butter, divided (unsalted)
- 1 large Honeycrisp apple, sliced
- 1/3 cup chicken stock (unsalted)
- 1/8 teaspoon ground nutmeg
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped parsley
How to Make
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Step 1: Preheat the broiler to high. Set the oven rack on the middle shelf.
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Step 2: Combine Brussels sprouts, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange the sprouts in a single layer on a large jelly-roll type pan coated with cooking spray. Broil for 12 minutes, stirring every 3 minutes.
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Step 3: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil; swirl to coat. Sprinkle the pork with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add to the pan and cook 3 minutes. Turn, and cook 2 minutes or until done. Transfer to a plate.
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Step 4: Add 1 tablespoon butter and apple to the pan; saute 2 minutes. Add the stock and nutmeg; bring the mixture to a boil. Stir in the remaining 1/2 teaspoon salt, remaining 1 tablespoon butter, syrup, Dijon mustard, and parsley. Cook 1 minute.
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Step 5: Divide the pork chops among 4 plates; top evenly with the apple mixture. Serve with the sprouts.
Nutritional Facts
- Serving Size: 1 (344.9 g)
- Calories 925.6
- Total Fat - 47 g
- Saturated Fat - 15.4 g
- Cholesterol - 172.4 mg
- Sodium - 703.9 mg
- Total Carbohydrate - 82.1 g
- Dietary Fiber - 0.5 g
- Sugars - 80.8 g
- Protein - 47.2 g
- Calcium - 93.1 mg
- Iron - 3.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.7 mg