Juicy pork chops are paired with caramelized apples and roasted Brussels sprouts for a distinctly autumnal dinner. A tangy maple-Dijon glaze adds just enough sweetness while apple cider vinegar and fresh thyme keep the dish balanced.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 480 kcal
- Protein
- 45 g
- Carbs
- 31 g
- Fat
- 20 g
- Fiber
- 7 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Pork & Vegetables
- 4 boneless pork chops, about 6 oz (170 g) each
- 2 medium Honeycrisp apples, cored and cut into wedges
- 12 oz (340 g) Brussels sprouts, halved
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Maple-Dijon Glaze
- 2 tbsp Dijon mustard
- 1½ tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 garlic clove, minced
- ½ tsp fresh thyme leaves
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Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Fresh Thyme — Earthy and aromatic
- Apple Cider Vinegar — Brightens rich pork
Instructions
- 1
Heat the oven to 425°F / 220°C.
- 2
Toss the Brussels sprouts and apples with olive oil, salt, and pepper. Spread on a large baking sheet and roast for 20–25 minutes, turning once, until browned and tender.
- 3
Meanwhile, whisk together Dijon, maple syrup, apple cider vinegar, garlic, and thyme.
- 4
Pat the pork chops dry and season lightly with salt and pepper.
- 5
Heat a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side.
- 6
Brush the pork with the maple-Dijon glaze. Transfer the skillet to the oven and cook until the thickest part reaches 145°F / 63°C.
- 7
Rest the pork for 3 minutes, then serve with the roasted apples and Brussels sprouts.
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