Pork Chops with Sautéed Apples & Brussels Sprouts

Pork Chops with Sautéed Apples & Brussels Sprouts

Written on 02/04/2020
Jamie Gilliam


Total Time: 30 minutes/Yields 4

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
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh flat-leaf parsley

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

  • Calories 376
  •  
  • Fat 18.9g
  •  
  • Protein 22g
  •  
  • Carbohydrate 13g
  • Fiber 4g
  •  
  • Sugars 8g