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1
Pat dry the pork chop with a paper towel and season generously with salt and pepper on both sides.
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2
Cut the apple in half, core, and cut it into 8 wedges.
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3
Thinly slice the wedges crosswise.
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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.
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5
Thinly slice lengthwise.
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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.
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7
When you hear the pork chop start to sizzle, after about 1 or 2 minutes, scatter the shallot and ginger around it.
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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.
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9
Turn the chop over, add the apple and Brussels sprouts to the pan, and season them lightly with salt.
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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.
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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.
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12
Transfer the pork to a serving plate and let it rest for a few minutes.
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13
Spoon the apple mixture on top, and eat.
