Pork Chops with Sautéed Apples & Brussel Sprouts

Serves 4 (serving size: 1 pork chop, about 1/2 cup apple slices, and about 3 ounces of sprouts)


   12 ounces Brussels sprouts, halved

    2 tablespoons canola oil, divided

    5/8 teaspoon kosher salt, divided

    1/2 teaspoon black pepper, divided

    Cooking spray

    4 (4-ounce) boneless center-cut loin pork chops

    2 tablespoons unsalted butter, 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


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

    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.

    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.

    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.


Calories: 376  Fat: 18.9 g  Protein: 22 g  Carb: 30 g  Fiber: 4 g  Sugar: 22