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Pork Chops with Sautéed Apples & Brussels Sprouts.

  • 1 ½ lb
    Brussels sprouts
  • 2
    Gala apples
  • 4
    pork chops, bone-in
  • 2
    apple cider vinegar
    black pepper
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 ½ lb Brussels sprouts
    2 Gala apples
  • 2
    Trim off and discard the ends of the shallots; peel and small dice the shallots (cut into ¼-inch pieces). Transfer to a small bowl.
    2 shallots
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    4 pork chops, bone-in
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
  • 7
    While the pork chops cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise.
  • 8
    Once the pork has been transferred, add the shallots to the skillet; cook, stirring frequently, until softened, 2 to 3 minutes.
  • 9
    Add the Brussels sprouts to the skillet; cook until they have a nice sear on one side, 4 to 6 minutes. Then, give them a stir and continue cooking until they are browned all over and tender on the inside, another 4 to 6 minutes.
  • 10
    While the Brussels sprouts cook, quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples (cut into ¾-inch cubes).
  • 11
    In the last few minutes of cooking time, add the apples to the Brussels sprouts; cook, stirring occasionally, until the apples are softened, 3 to 4 minutes.
  • 12
    Drizzle the sprouts and apples with apple cider vinegar and season with salt and pepper; toss to combine.
    1 tbsp apple cider vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, divide the pork chops and the sautéed Brussels sprouts and apples between plates. Add a dollop of Dijon to the side for dipping the pork if desired. Enjoy!