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1
Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs.
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2
Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
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3
Preheat a grill or grill pan to medium high.
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4
Preheat oven to 375 degrees F.
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5
Remove chops from marinade and place on the preheated grill.
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6
Grill chops on both sides for about 2 minutes each side.
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7
Transfer to an ovenproof dish and place in the oven until done.
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8
Set aside and keep warm.
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9
Apples:
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10
Raise oven to 400 degrees F.
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11
Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar.
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12
Mix well and let sit for 20 minutes.
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13
Place apples on a greased baking sheet and pour the remaining butter over the apples.
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14
Put in the oven and roast until caramelized and fork tender.
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15
When serving, pour the juices over the apples.
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16
Brussels Sprouts:
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17
Cut ends off Brussels sprouts and wash them.
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18
In a pasta pot with insert bring the water to a boil.
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19
Add Brussels sprouts, cover, and steam for 7 minutes.
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20
Drain.
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21
Heat a skillet over medium-high heat and add the olive oil.
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22
Add the onions and saute until caramelized.
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23
Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture.
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24
Saute Brussels sprouts until browned.
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25
Lower heat, cover and simmer until Brussels sprouts are fork tender.
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26
Serve with pork chops and apples.
