YOUR SOLIN GENERATED RECIPE
Apple Cider Glazed Pork Chops with Roasted Sweet Potatoes and Crispy Brussels Sprouts
Enjoy a harmonious blend of sweet and savory with a tender 5‑ounce pork chop enveloped in an apple cider glaze, perfectly paired with roasted sweet potatoes and crispy Brussels sprouts. This dish offers a balanced medley of flavors and textures that deliver both comfort and nutritional benefits in every bite.
INGREDIENTS
5 oz Pork Chop (boneless, center cut)
½ medium Sweet Potato
1 cup Brussels Sprouts
1 tbsp Apple Cider
1 tsp Olive Oil
Salt and Black Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F.
Pat the pork chop dry and season both sides generously with salt, black pepper, and a pinch of garlic powder.
Heat a skillet over medium-high heat and sear the pork chop for about 2 minutes on each side until it attains a golden crust.
In the same skillet, add 1 tablespoon of apple cider. Allow it to simmer, stirring occasionally, until it reduces slightly to form a light glaze. Brush the pork chop with the glaze.
Meanwhile, toss the halved sweet potato and Brussels sprouts in a mixing bowl with olive oil, salt, pepper, and a sprinkle of garlic powder.
Spread the vegetables on a baking sheet in a single layer. Roast for about 15-18 minutes, or until the sweet potatoes are tender and Brussels sprouts are crispy on the edges.
Place the glazed pork chop alongside the roasted veggies in the oven (if not already finished in the skillet) for an additional 5 minutes to let the flavors meld.
Serve the pork chop with a side of roasted sweet potato and crispy Brussels sprouts, drizzled with any remaining apple cider glaze.