Maple Mustard Pork Chop with Roasted Brussels Sprouts and Apples
This roasted dish pairs pork chop with brussels sprouts, apple and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Heat oven to 425 F. Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a sheet pan. Roast 18 to 22 minutes, stirring halfway.
pork chop (boneless)kosher saltblack pepper (ground)
Season the pork chop with salt and pepper. Heat a skillet over medium-high heat and sear the chop 3 to 4 minutes per side until browned and cooked through (145 F).
butter
Lower heat to medium. Add butter to the skillet and let it melt.
Dijon mustardmaple syrupwater
Stir in Dijon mustard and maple syrup with 1 tablespoon water; simmer 30 to 60 seconds to make a quick glaze.
pork chop (boneless)
Return pork to the pan and spoon glaze over the top.
pork chop (boneless)brussels sprouts (halved)apple (sliced)
Plate the pork with roasted brussels sprouts and apples; drizzle any extra glaze over the vegetables.
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Season the pork chop with salt and pepper. Heat a skillet over medium-high heat and sear the chop 3 to 4 minutes per side until browned and cooked through (145 F). Lower heat to medium. Add butter to the skillet and let it melt. Stir in Dijon mustard and maple syrup with 1 tablespoon water; simmer 30 to 60 seconds to make a quick glaze. Return pork to the pan and spoon glaze over the top. Plate the pork with roasted brussels sprouts and apples; drizzle any extra glaze over the vegetables.","cookingInstructions":["Heat oven to 425 F. Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a sheet pan. Roast 18 to 22 minutes, stirring halfway.","Season the pork chop with salt and pepper. Heat a skillet over medium-high heat and sear the chop 3 to 4 minutes per side until browned and cooked through (145 F).","Lower heat to medium. 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