NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless pork loin chops

0.5 tbsp Extra virgin olive oil

0.5 medium Honeycrisp apple

1 cup Brussels sprouts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the ends off the Brussels sprouts and cut them in half; slice the half apple into thin wedges.

• 3

  Toss the sprouts and apple wedges with half of the olive oil and a pinch of the salt and pepper on the prepared baking sheet.

• 4

  Roast the apple and sprout mixture for 15 to 20 minutes until the sprouts are tender and the apples are lightly caramelized.

• 5

  While the vegetables roast, season both sides of the pork chops with the remaining salt, pepper, and the dried thyme.

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 7

  Place the pork chops in the pan and sear for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F.

• 8

  Remove the pork from the pan to rest for 3 minutes, then deglaze the pan with the apple cider vinegar, scraping up any browned bits.

• 9

  Serve the pork chops drizzled with the pan juices alongside the roasted apples and Brussels sprouts.