Pork Chops with Brussels Sprouts and Apples

Pork Chops with Brussels Sprouts and Apples

Created by Brava

Serves

2

Active Time

~12 min

Total Time

~24-37 min

About this Recipe

If you haven't tasted pork chops cooked with Brava, this is your chance! Once you take a bite of these juicy pork chops, you'll wonder why you don't cook them every day.

About this Recipe

If you haven't tasted pork chops cooked with Brava, this is your chance! Once you take a bite of these juicy pork chops, you'll wonder why you don't cook them every day.

Ingredients

  • 6 oz Brussels sprouts
  • 2 boneless pork chops (½ lb each and about 1½ inches thick)
  • ¼ oz fresh sage
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain Dijon mustard
  • 1 organic fuji apple

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Meal Kit
  • Dairy Free
  • Fall
  • Fruits
  • Gluten Free
  • Metal Tray
  • Pork
  • Recipes
  • Vegetables
  • Weeknight
  1. step
    1

    Prep Brussels sprouts & pork

    • Trim stem end and quarter Brussels sprouts. In medium bowl, toss together Brussels sprouts, 1 teaspoon cooking oil and a pinch of salt. Evenly spread Brussels sprouts in Zone 2 of Brava metal tray.
    • Pat pork chops dry with paper towels.
    • Season chops on both sides with a pinch of salt and pepper.
    • Place chops in Zone 1 of metal tray. Make sure thickest chop is on left side of Zone 1.
    • Put 1 sage leaf underneath each chop. Save remaining sage for finishing dish.
  2. step
    2

    Slide metal tray into top shelf

    • Select “Pork Chops with Brussels Sprouts and Apples” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of pork chop.
    • While food cooks, prepare vinaigrette and remaining ingredients.
  3. step
    3

    Make vinaigrette & prep remaining ingredients

    • In small bowl, combine apple cider vinegar, Dijon mustard, 2 tablespoons plus 1 teaspoon extra-virgin olive oil and a pinch of salt; stir well.
    • If desired, peel apple. Halve apple and remove core; thinly slice apple.
    • Remove 1 or 2 sage leaves from stem; finely chop leaves. You may have some sage left over.
  4. step
    4

    Finish & serve

    • When your food is done, slice pork chops across the grain.
    • In large bowl, toss together Brussels sprouts, apple and chopped sage with half of vinaigrette.
    • Arrange pork, Brussels sprouts and apple on individual plates. If desired, drizzle pork with remaining vinaigrette.