Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork + apples.
12 ounces Brussels sprouts, halved
2 tablespoons canola oil, divided
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
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
Est. added sugars 9g
How to Make It
Preheat broiler to high. Set the oven rack on the middle shelf.
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.
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.
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.
Basically made to recipe, adding some red onion chunks to the brussels sprouts ( to use them up). The 1tbs oil was too much for us on the sprouts, could have done with half that I think. Added the accumulated meat juices and 1tbs Calvados to the sauce. Served with mashed yams. Excellent dinner, simple for weeknight but would be good for guests.