Pork Chops with Brussels Sprouts and Apples

recipe

Pork Chops with Brussels Sprouts and Apples

Serving Size:

1

Total Time:

~None

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

  • 6.0 ounces Brussels sprouts
  • 2.0 count boneless pork chops (½ lb each and about 1½ inches thick)
  • 0.25 ounces fresh sage
  • 2.0 tablespoons apple cider vinegar
  • 1.0 tablespoons whole grain Dijon mustard
  • 1.0 count organic fuji apple
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: None

Tags

  • Combos
  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • Whole30®
  • Dairy Free
  • Fall
  • Fruits
  • Glass Tray
  • Gluten Free
  • Keto
  • Meat Ingredients
  • Metal Tray
  • Paleo
  • Pork
  • Recipes
  • Single Ingredient Cooks
  • Vegan
  • Vegetable Ingredients
  • Vegetables
  • Weeknight

Instructions

  1. 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 and 3 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.