This sounds like a lot of work, but actually is not.
12 ounces Brussels Sprouts, halved
2 tablespoons canola oil, divided
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.