Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts
Prep: 30 minutes
Cook: 15 minutes • Serves: 4
1pound Brussels sprouts, trimmed and halved
1-1/2cups peeled and chopped Michigan Butternut Squash
2tablespoons Colavita® 100% Italian Extra Virgin Olive Oil
1/2teaspoon chopped fresh sage
1/2teaspoon ground black pepper
1/4teaspoon ground nutmeg
4Valley View Farms Bone-In Center-Cut Pork Chops (about 2 pounds)
1-1/2cups Hy’s Fresh Apple Cider
2tablespoons unsalted butter
1. 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.
2. 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.
3. 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.
Approximate nutritional values per serving:
463 Calories, 22g Fat (7g Saturated), 115mg Cholesterol,
536mg Sodium, 33g Carbohydrates, 6g Fiber, 19g Sugars, 36g Protein