Pork Chops with Sauteed Apples and Brussels Sprouts

$11.00$33.00

Broiled Brussels sprouts and sauteed apples are the perfect complements to a pork chop. Drizzle everything with a maple mustard sauce that is simply delicious! Thursday night’s dinner done right!


ABOUT SINGLE SERVING ORDERS

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.

If you order the “lunchbox style”, it comes with an apple and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, cheddar biscuit mix or carrot and zucchini cake.


Instructions: Preheat broiler to high. Set the oven rack on the middle shelf.

Combine sprouts with seasoned oil; toss to coat. Arrange sprouts in a single layer on a jelly-roll pan coated with cooking spray. Broil 12 minutes, stirring every 3 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle pork with salt and pepper; add to pan. Cook 3 minutes. Turn; cook 2 minutes or until done. Transfer pork to a plate. Cut the apple into thin slices. Use 1/4 of the apple per serving.

Add more oil and apple to pan; sauté 2 minutes. Add stock mix; bring mixture to a boil. Divide chops among plates; top evenly with apple mixture. Serve with sprouts.

Ingredients: Pork chops, Brussels sprouts, canola oil, salt and pepper, organic apples, chicken stock, nutmeg, maple syrup, Dijon mustard, parsley

Special Diets:  Dairy-Free, Gluten-Free, Nut-Free

 

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Broiled Brussels sprouts and sauteed apples are the perfect complement to a pork chop. Drizzle everything with a maple mustard sauce that is simply delicious! Thursday night’s dinner done right!

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Two Servings, Four Servings