Pork Chops with Brussels Sprouts and Apples

Pork Chops with Brussels Sprouts and Apples


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.


  • 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


Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None


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

  1. step

    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

    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

    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

    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.