Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts
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
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.