Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

Savor a beautifully balanced dish featuring a juicy 6-ounce pork chop accented with a tangy apple-cider glaze, paired with perfectly roasted Brussels sprouts for a burst of natural sweetness and crunch. This dish is a harmonious blend of savory and slightly sweet flavors, ideal for a hearty dinner that aligns with your nutritional goals.

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NUTRITION

417kcal
Protein
38.2g
Fat
20.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1 cup Brussels Sprouts

1/4 cup Apple Cider

1 tsp Brown Sugar

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

1 tsp Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the pork chop generously with salt, black pepper, and garlic powder on both sides.

  • 3

    In a small saucepan over medium heat, combine apple cider, brown sugar, and cinnamon. Bring to a gentle simmer and allow it to reduce by about half until slightly thickened. Remove from heat and set aside.

  • 4

    On a rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.

  • 5

    Place the pork chop on the baking sheet alongside the Brussels sprouts.

  • 6

    Roast in the oven for 18-22 minutes, turning the Brussels sprouts halfway through, until the pork chop reaches an internal temperature of 145°F and the Brussels sprouts are tender and slightly crispy.

  • 7

    In the last few minutes of cooking, brush the pork chop generously with the apple-cider glaze.

  • 8

    Remove from the oven, let the pork chop rest for 3-5 minutes, then drizzle any remaining glaze over the top. Serve the pork chop with the roasted Brussels sprouts on the side.

Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Apple-Cider Glazed Pork Chops with Crispy Roasted Brussels Sprouts

Savor a beautifully balanced dish featuring a juicy 6-ounce pork chop accented with a tangy apple-cider glaze, paired with perfectly roasted Brussels sprouts for a burst of natural sweetness and crunch. This dish is a harmonious blend of savory and slightly sweet flavors, ideal for a hearty dinner that aligns with your nutritional goals.

NUTRITION

417kcal
Protein
38.2g
Fat
20.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Chop

1 cup Brussels Sprouts

1/4 cup Apple Cider

1 tsp Brown Sugar

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

1 tsp Cinnamon

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the pork chop generously with salt, black pepper, and garlic powder on both sides.

  • 3

    In a small saucepan over medium heat, combine apple cider, brown sugar, and cinnamon. Bring to a gentle simmer and allow it to reduce by about half until slightly thickened. Remove from heat and set aside.

  • 4

    On a rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.

  • 5

    Place the pork chop on the baking sheet alongside the Brussels sprouts.

  • 6

    Roast in the oven for 18-22 minutes, turning the Brussels sprouts halfway through, until the pork chop reaches an internal temperature of 145°F and the Brussels sprouts are tender and slightly crispy.

  • 7

    In the last few minutes of cooking, brush the pork chop generously with the apple-cider glaze.

  • 8

    Remove from the oven, let the pork chop rest for 3-5 minutes, then drizzle any remaining glaze over the top. Serve the pork chop with the roasted Brussels sprouts on the side.