Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts
Ingredients
- 1 large Granny Smith apple, cored and chopped
- 1 pound Brussels sprouts, trimmed and halved
- 1-1/2 cups peeled and chopped butternut squash
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 4 bone-in center-cut pork chops (about 2 pounds)
- 1-1/2 cups apple cider
- 2 tablespoons unsalted butter
Directions
- Preheat oven to 400°.
- In large bowl, toss apple, Brussels sprouts, squash, 1 tablespoon oil, 1/4 teaspoon salt, sage, 1/4 teaspoon pepper and nutmeg; spread on rimmed baking pan. Roast 20 minutes or until golden brown and tender.
- Sprinkle pork chops with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In large skillet, heat remaining 1 tablespoon oil over medium heat.
- Add pork chops; cook 8 minutes or until internal temperature reaches 145°, turning once.
- Transfer pork chops to cutting board; tent with aluminum foil and let stand 5 minutes.
- In same skillet, heat apple cider to a simmer over medium-high heat.
- Simmer 8 minutes or until reduced by half; stir in butter.
- Serve pork chops drizzled with apple cider reduction along with vegetables.
