Friday, January 22, 2016

Pork Chops With Roasted Apples And Brussels Sprouts

A new family favorite for dinner is Pork Chops With Roasted Apples and Brussels sprouts.  This is a simple and delicious dish that will satisfy your family/friends.  The pork chops have a nice zesty flavor and the roasted apples and Brussels sprouts are fantastic.  Everyone raved about their flavor.  All of the flavors compliment each other nicely.

A rub is made for the chops consisting of  various spices, brown sugar, and rosemary.  The pork chops are then rubbed with some olive oil and the spice mixture is rubbed into the chops.  Place the chops on the prepared baking sheet.  Next comes the apples and Brussels sprouts.  A dressing is made consisting of apple cider vinegar, brown sugar, rosemary salt, and pepper.  The sprouts and apples are tossed in a portion of this dressing and placed on the baking sheet with the pork chops.

Everything is baked in a 425 degree oven.  Once the pork chops are done, they are removed to a platter and the apple and Brussels sprouts are broiled for about 3 minutes.  Bring everything together and you have a delicious dinner. 

Pork Chops With Roasted Apples and Brussels Sprouts
From Southern Living Magazine


1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 tablespoons plus 2 tsp. olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray


1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Serves 4


  1. That pork chop looks so very tender and juicy. Love those roasted brussel sprouts too.
    Have a fantastic weekend!

  2. Brussels sprouts and apples are quite an unexpected combination, but sound quite good with the other ingredients. Cooking everything in the same pan sounds nice and easy.

    best... mae at