Snake River Farms Pork Chop narrow display Snake River Farms Pork Chop wide display

Snake River Farms Pork Chop

Brussels sprouts, apple, and sage


Active Time:
~12 min
Total Time:
~20 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.



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.


Slide metal tray into top oven shelf

  • Select “Snake River Farms Pork Chop” on your oven touchscreen and follow instructions.
  • After plugging in TempSensor, insert it horizontally through center of pork chop.
  • While food cooks, prepare vinaigrette and remaining ingredients.


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.


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.