Pork Chops with Apple Slices and Brussels Sprouts

 

 

This is my favorite fall recipe.  I found it in a cookbook Stepson’s former girlfriend gave me for Christmas and I’ve made it a staple. It’s one of the easiest things to cook and always comes out perfectly no matter what you do with it.  The original recipe calls for turkey breasts but I thought some pork chops would go even better with the apples and so it has been for us ever since.

You can serve this with rice or potatoes, either way is good.  It’s also great as is, like in the photo I have here.

This is a very easy recipe you can have ready in less than an hour.   Unlike in the Philippines,  in the US pork chops are very tender and need just a few minutes of cooking.  You may have to adjust the cooking directions if your chops are not tender by allowing the meat to stew.

Start by heating your skillet over medium heat.  Add a dab of butter and a little extra light olive oil.  When it’s hot, add your chops (about 4 medium-sized ones) and cook about 4 minutes on each side or until it starts browning and the juices run clear.  Set aside on a plate and keep warm.

In the same pan over medium low heat, mix together 2 tbsps. cider vinegar, 2 tbsps. honey (maple syrup is used for the original recipe but I prefer honey), 1 tbsp. Dijon or any mustard you prefer, 1 tbsp. chicken bouillon powder and 2 tbsps. water.  Let this boil then add a sliced apple. I’ve tried the apples crisp and I’ve tried them tender, I like both.  If you prefer it crisp, take out the apples and move to a dish.  Then add brussels sprouts and cook till tender.  Adjust flavors to your taste.

Take your pork and set it on a plate.  Spoon the apples, sprouts and pan juices on top of it.  This is also perfect with broccoli.

8 Replies to “Pork Chops with Apple Slices and Brussels Sprouts”

  1. right on time mita! i’ve been brain-smashing on what to cook with these brussel sprouts! i saw some lovely batches in Connecticut(Stew Leonard’s) when we went there for the weekend! thanks for saving my head from getting wacked!

  2. pork chops and apples are a favorite combination in my home too but not the brussel sprouts…:)

    apples just go nicely with pork and chicken i think. i recently made stuffed chicken with caramelized apples. delish.

  3. Hope you tried it and liked it Lani and Ces.

    Paati, thank you for the compliment. That’s another reason I love this dish, it always looks great…

    Dex, hubby turned me onto brussels sprouts. They look and taste like miniature cabbages, don’t they?

  4. why is it when i cook brussels sprouts it comes out bitter? can you give me your tip on how not to have a bitter taste?

  5. Hi Carmencita,

    I’m not an expert on brussels sprouts but since my husband loves this vegetable and I’ve cooked it a lot, my guess is the bitterness results from overcooking. Cook it just so that the leaves turn a bright green. Residual heat will cook it further so make sure you watch your pot at the crucial time. I never timed it, but when your pot of brussels sprouts starts to boil, give it a minute and half then take it off the heat. Drain and transfer to your serving plate. Good luck!

  6. both broccoli and brussel sprouts only require enough parboiling to get them to a bright green – 3 minutes at the most. i found out that both these veggies taste better in a recipe when parboiled before adding to a dish.

Comments are closed.