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