Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork + apples.

Robin Bashinsky
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 pork chop, about 1/2 cup apple slices, and about 3 ounces sprouts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high. Set the oven rack on the middle shelf.

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  • 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.

Nutrition Facts

376 calories; fat 18.9g; saturated fat 5.9g; mono fat 8g; poly fat 2.9g; protein 22g; carbohydrates 30g; fiber 4g; cholesterol 82mg; iron 2mg; sodium 605mg; calcium 71mg; sugars 22g; added sugar 9g.
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