Pork Chops with Sautéed Apples and Brussels Sprouts
Serves 4 (serving size: 1 pork chop, about 1/2 cup apple slices, and about 3 ounces sprouts)
Photo: Jennifer Causey
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
Est. added sugars 22g
Est. added sugars 9g
How to Make It
Preheat 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.