Friday, April 15, 2016

Friday Food: Pork Chops w/ Sautéed Apples and Brussels Sprouts

We haven't done a lot of pork recipes lately so we wanted make sure to get one up for everyone and this one happens to combine many great things.  The great part of adding the brussels sprouts is because they are also extremely healthy for you.  Omega 3 fats have been found to be highly beneficial and brussels sprouts are a great source for you, even if had nightmares about them as a kid (they aren't so bad).  

-12 ounces brussels sprouts, halved
-2 tbsp canola oil, divided
-5/8 tsp kosher salt, divided
-1/2 tsp black pepper, divided
-Cooking Spray
-4 (4oz) boneless center-cut loin pork chops
-2 tbsp unsalted butter-divided
-12 oz sliced Honeycrisp apple (1 large apple)
-1/3 cup unsalted chicken stock
-1/8 tsp ground nutmeg
-3 tbsp maple syrup
-2 tbsp Dijon mustard
-1 tbsp chopped fresh flat-leaf parsley

-Preheat broiler to high.  Set the oven rack on the middle shelf.
-Combine sprouts, 1 tbsp oil, 1/4 tsp salt, and 1/4 tsp 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 1/4 tsp oil; swirl to coat.  Sprinkle pork with 1/4 tsp salt and remaining 1/4 tsp pepper; add to pan.  Cook 3 minutes.  Turn; cook 2 minutes or until done.  Transfer pork to a plate.
-Add 1 tbsp butter and apple to pan; saute 2 minutes.  Add stock and nutmeg; bring mixture to a boil. Stir in remaining 1/8 tsp salt, reaming 1 tbsp butter, syrup, Dijon mustard, and parsley; cook 1 minute.  Divide chops among 4 plates; top evenly with apple mixture.  Serve with sprouts

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