Pork Chop with Apples and Brussels Sprouts Recipe

Name: Pork Chop with Apples and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-ounce) bone-in pork chop, preferably no more than 1/2 inch thick; Kosher or sea salt; Freshly ground black pepper; 1/2 Granny Smith apple; 3 or 4 Brussels sprouts; 1 tablespoon extra virgin olive oil; 1 shallot lobe, thinly sliced; 1-inch piece fresh ginger, peeled and finely chopped; 1 tablespoon mirin (Japanese cooking wine) or sherry; 1 teaspoon unseasoned rice vinegar

Servings: persons

1
Pat dry the pork chop with a paper towel and season generously with salt and pepper on both sides.
2
Cut the apple in half, core, and cut it into 8 wedges.
3
Thinly slice the wedges crosswise.
4
Remove and discard the tough outer layer of leaves from the Brussels sprouts, cut them in halves, and cut out and discard the tough core.
5
Thinly slice lengthwise.
6
Pour the oil into a large, cold cast-iron skillet, press the pork chop into the cold pan, and turn it to medium heat.
7
When you hear the pork chop start to sizzle, after about 1 or 2 minutes, scatter the shallot and ginger around it.
8
Stir the shallot and ginger occasionally to keep them from burning, but leave the pork chop undisturbed, cooking until very lightly browned on one side, about 2 to 3 minutes.
9
Turn the chop over, add the apple and Brussels sprouts to the pan, and season them lightly with salt.
10
Stir to combine the apples and sprouts with the shallot and ginger, while leaving the pork undisturbed, and sprinkle the mirin and rice vinegar over the vegetables.
11
Decrease the heat to medium-low, cover the pan and cook until the pork has just barely reached 140F when tested with an instant-read thermometer and the sprouts have wilted, 3 to 4 minutes.
12
Transfer the pork to a serving plate and let it rest for a few minutes.
13
Spoon the apple mixture on top, and eat.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (4-ounce) bone-in pork chop, preferably no more than 1/2 inch thick, Kosher or sea salt, Freshly ground black pepper, 1/2 Granny Smith apple, and more.

Yes, Pork Chop with Apples and Brussels Sprouts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chop with Apples and Brussels Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions