FAAP Easter

Tuesday, June 28, 2016

Pork Chops with Sauteed Apples and Brussels Sprouts







This sounds like a lot of work, but actually is not.

12 ounces Brussels Sprouts, halved
2 tablespoons canola oil, divided
salt
black pepper

4 - Boneless Pork Chops (I used bone in)
2 tablespoons unsalted butter, divided
1 large Honeycrisp 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

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

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.

Heat large skillet over medium high heat.   Add remaining 1 tablespoon oil; swirl to coat.   Sprinkle pork with salt and pepper.    Add to pan, cook till done.   Transfer chops to a plate.

Add 1 tablespoon butter and apple to pan: saute 2 minutes.   Add chicken stock and nutmeg; bring mixture to a boil.   Stir in salt to taste, remaining butter, syrup, mustard and parsley;  Cook 1 minute. 
Divide the chops among 4 plates; top evenly with apple mixture.  

Serve    

3 comments:

  1. My Aunt said to always have apples with pork...lol, so I try...ha ha...this looks yummy!

    ReplyDelete
    Replies
    1. actually we usually have applesauce. It just goes together !! :)

      Delete
  2. My Aunt said to always have apples with pork...lol, so I try...ha ha...this looks yummy!

    ReplyDelete

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