Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 pork chop, about 1/2 cup apple slices, and about 3 ounces sprouts)

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Rich and Yummy

September 28, 2017
We loved this recipe.  I left out the maple syrup (we are avoiding added sugars) and it was certainly sweet enough.  I also roasted the brussels sprouts conventionally as I had the time.  

Really good

February 23, 2016
Highly recommend. Great for a quick and tasty weeknight dinner.  

Great flavors

February 28, 2016
Pretty easy recipe, with fantastic flavor, a keeper


March 09, 2016
Quick, easy, and delicious.  The Brussels sprouts were a great pairing, but the pork could easy go with any vegetable.  

Very tasty

March 26, 2016
This meal was great

Company worthy

April 09, 2016
My husband could not stop raving about this meal. Easy to make, easily a crowd pleaser. The maple syrup wasn't too sweet and added a great touch. It made the meal. Truly delicious.

very good

April 14, 2016
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.  


February 10, 2017
Loved by kids 12, 15, 16 and 30 something!