Name: Pork Chop and Sweet Potatoes With Brussels Sprout Salad
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound fresh Brussels sprouts, trimmed and thinly sliced (about 6 cupscliced); 1/2 small red onion (2 ounces; 56 g), thinly sliced (about 1/2 cup sliced); 3 tablespoons (45 ml) extra-virgin olive oil; 2 tablespoons (30 ml) apple cider vinegar; 1 1/2 tablespoons (22 ml) pure maple syrup; 1 tablespoon (30 ml) Dijon mustard, divided; 3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight; 1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, unpeeled, and thinly sliced (1 1/4 cups); 1/3 cup pomegranate arils (about 1 3/4 ounce, 50 g) (optional); 2 medium sweet potatoes (8 ounces; 226 g each), peeled, and cut into 1/2-inch pieces (about 3 cups); 1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, peeled, and cut into 1/2-inch pieces (about 1 1/4 cups); 1 small red onion (about 4 ounces; 113 g), thinly sliced (about 1 cup sliced); 1 tablespoon (15 ml) extra-virgin olive oil; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/2 teaspoon freshly ground black pepper; 2 teaspoons chopped fresh thyme, plus more for garnish; 4 slices thick-cut bacon, chopped (about 3/4 cups); 4 (12- to 16-ounces each) bone-in pork rib chops (about 1 1/2-inches-thick), patted dry; 3 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 2/3 cup (160 ml) homemade chicken stock or store-bought low-sodum chicken broth; 1/4 cup (60 ml) apple butter; 1/4 cup (60 ml) pure maple syrup; 1 tablespoon (15 ml) Dijon mustard; 1/2 tablespoon (7 ml) apple cider vinegar

Pork Chop and Sweet Potatoes With Brussels Sprout Salad

This easy, complete fall dinner features juicy apple butter glazed pork chops with roasted sweet potatoes and a tender-crisp Brussels sprout slaw.

1 hr 25 min total 15 min prep 40 min cook 4 1567 cal

Instructions

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1 For the Brussels Sprout Slaw: In a medium bowl, use hands to massage Brussels sprouts, onion, olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt until mixture is tender, 1 to 2 minutes. Add apple and pomegranate arils, if using, and toss to combine. Set aside at room temperature while preparing sweet potatoes and pork chops.
2 For the Roasted Sweet Potatoes: Adjust oven rack to middle position and preheat oven to 425°F (220°C). On a rimmed baking sheet, toss sweet potatoes, apple, and onion with olive oil, salt, and black pepper until evenly coated. Bake until tender and browned, 20 to 25 minutes. Remove from oven, and stir in thyme.
3 For the Apple Butter–Glazed Pork Chop: While the sweet potato mixture bakes, in a 12-inch skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Do not wipe skillet clean.
4 Increase heat to medium-high and heat skillet with remaining bacon fat until shimmering. Sprinkle pork chops evenly with salt. Working in batches, cook 2 pork chops at a time, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate, and set aside. Repeat with remaining 2 pork chops. Do not wipe skillet clean.
5 In skillet with pan drippings, stir in broth, apple butter, maple syrup, Dijon mustard, and vinegar. Cook, stirring constantly, until smooth and slightly thickened, about 1 minute. Return pork chops to skillet along with any accumulated juices on plate. Bring to a simmer over medium heat. Cook, spooning broth mixture over chops, until an instant-read thermometer inserted into thickest part of pork registers 120 to 130° (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium and sauce thickens enough to coat the back of a spoon, 6 to 10 minutes. Remove from heat.
6 Stir reserved cooked bacon into the roasted sweet potatoes, and divide among 4 plates. Place pork chops on top of each portion of hash; drizzle with pan sauce. Serve alongside Brussels sprout slaw. Garnish with additional thyme.