Name: Pork Chops with Brussels Sprouts, Apple & Almond Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds; 0.681 kg Brussels sprouts; 3 cloves garlic; 3 Granny Smith apples; 1 ½ lemons; 6 pork chops, boneless; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Pork Chops with Brussels Sprouts, Apple & Almond SaladPork Chops with Brussels Sprouts, Apple & Almond Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.375 cup almonds

0.681 kg Brussels sprouts

3 cloves garlic

3 Granny Smith apples

1 ½ lemons

6 pork chops, boneless

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 200°C (400°F).

Place pork chops in a baking dish. Season with salt and pepper.

In a small bowl, whisk together maple syrup, Dijon, and vinegar.

Spoon about ½ of the sauce over the pork chops. Place in the oven and bake for 10 minutes. Then flip pork, spoon remaining sauce over top, and continue to bake until pork is cooked through, another 10-15 minutes.

Peel and mince garlic. Wash brussels sprouts, trim root ends, and chop into shred-like pieces.

Heat a skillet over medium heat.

Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add brussels sprouts and, stirring occasionally, cook until softened, 2-3 minutes. Remove from heat and set aside to cool.

In a medium bowl, prepare dressing by whisking together lemon juice, olive oil, salt, and pepper.

Wash, core, and cut apple into thin medium pieces. Add to bowl with dressing.

Roughly chop almonds and add to bowl.

Add brussels sprouts to bowl and toss salad.

To serve, place pork chops and salad on a plate. Enjoy!

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