Pork Chops with Sautéed Apples and Brussels Sprouts

Total Time: 30 minutes

Servings: 2.5

Price per serving: $16.28

Author: Robin Bashinsky

Source: www.cookinglight.com

Pork Chops with Sautéed Apples and Brussels Sprouts


· 12 ounces Brussels sprouts, halved· 2 tablespoons extra-virgin olive 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 ghee, 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


Step 1Preheat broiler to high. Set the oven rack on the middle shelf. Combine sprouts, 1 tablespoon olive 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 olive 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 ghee 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 ghee, syrup, Dijon mustard, and parsley; cook 1 minute. Divide chops among 4 plates; top evenly with apple mixture. Serve with sprouts.