This post is brought to you in partnership with the National Pork Board.
These days I like to call myself a “foodie-in-training.” I absolutely love trying new dishes whenever I’m eating out at local restaurants. Recently I’ve decided to kick my training up a notch by walking on the wild side in my home kitchen and today I’m sharing a recipe that was so much more tasty than I imagined it would be!
When I first found the original recipe, I was a little skeptical of how much I would like it. I usually enjoy my food either sweet or savory – I’ve never had them both in one dish (at least not that I can remember). I decided to give it a try, but not without me adjusting it a little.
A lot of people shy away from pork and I’ll admit, I’m not much of a pork person myself unless it’s a boneless chop, either baked or pan-seared. There’s no time like now to experiment with pork and have a little fun in the kitchen. It’s the perfect canvas for a fall dish! I’ve watched enough cooking shows to know that pork pairs perfectly with apples. Brussels sprouts was an easy choice for their crispy, bold flavor to balance out the sweetness from the pork and apple topping.
I began by cooking the brussels sprouts and before I tossed them in the oil, salt and pepper, I had to stand back and admire their beautiful color. If you’ve never tasted them before and are unsure whether or not you’d like them, they remind me of cabbage – just a lot crispier and crunchier. I tend to be heavy-handed with seasonings but only tossing them in oil with salt and pepper was all that they needed. The salt and pepper added just enough seasoning to keep the sprouts from being bland without blanketing their natural flavor.
After the brussels sprouts were in the oven, I moved on to the pork chops and began cooking them as described below in the full recipe. They came out very, very tender. I let my mom try them and she was blown away by the flavor and tenderness. She’d never had chops that tasted like mine. *pats self on the back*
The apples were very easy to prepare. I decided to keep the “juice” from the pork in the pan while cooking the apples. It took away their sweetness but the maple syrup brought it right back. I tried a little while I was stirring them and the mixture tasted like Fall on a plate. Seriously.
The final dish was awesome and everything paired so well together. If I could change anything from my adjusted recipe, it would be to use granny smith apples instead of the honeycrisp kind. I think I’d prefer their tangy sweetness with this dish instead.
Pork Chops with Sauteéd Honeycrisp Apples and Brussels Sprouts
A fall-inspired take on classic pork chops with sauteéd apples and brussels sprouts.
- olive oil cooking spray
- 12 ounces brussels sprouts halved
- 2 tablespoons vegetable oil divided
- 2 teaspoons kosher salt divided
- 2 teaspoons ground black pepper divided
- 4 boneless center-cut pork chops
- 2 tablespoons butter divided
- 1 large honeycrisp apple sliced
- 1/3 cup chicken broth
- 1 teaspoon ground nutmeg
- 3 tablespoons maple syrup
1. Preheat oven to 450 degrees; spray sheet pan with cooking spray.
2. Combine brussels sprouts, 1 tablespoon of oil, 1 teaspoon of salt and 1 teaspoon of pepper in a bowl. Toss ingredients in bowl to coat.
3. Arrange brussels sprouts in a single layer on cooking sheet and place in oven. Let cook for about 7-10 minutes, stirring once midway.
4. Heat a large skillet over medium-high heat. Add remaining oil. Sprinkle pork with remaining salt and pepper and add to pan. Cook 4-5 minutes on each side. Transfer pork to plate.
5. Add 1 tablespoon of butter and sliced apples to pan; sauté for two minutes. Add chicken stock and nutmeg; bring mixture to a boil. Stir in remaining butter and syrup. Cook for one minute.
6. Divide chops and sprouts among four plates; top chops evenly with apple mixture. Drizzle remaining mixture of sauce from pan onto sprouts.