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Pork Chops with Sautéed Apples and Brussels Sprouts

Photo: Jennifer Causey
Active time 15 mins
Total time 30 mins
Yield

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. Sautéed apples add a hint of sweetness and delightfully smooth texture to this hearty paleo pork dish. If you don't have access to Honeycrisp apples, use a pink lady, gala, or jazz apple instead. Dijon mustard counteracts the sweetness of the apple adding incredible depth of flavor that the whole family can enjoy.

Ingredients

  • 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

Nutrition Information

  • calories 376
  • fat 18.9 g
  • satfat 5.9
  • monofat 8 g
  • polyfat 2.9 g
  • protein 22 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 82 mg
  • iron 2 mg
  • sodium 605 mg
  • calcium 71 mg
  • Est. Added Sugars 22 g
  • Est. Added Sugars 9 g

How to Make It

  1. Preheat broiler to high. Set the oven rack on the middle shelf.
  2. 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.
  3. 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.
  4. 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.
Also appeared in: Cooking Light, March, 2016;