Pork Chops with Apple and Shallot Pan Sauce and Brussels Sprouts

This recipe is great served with rice or a mashed potato would be nice. Celery salt is my secret for lots of dishes when apple is involved, it brings out the apple flavor. I also love pork chops and apple, they’re a match made in food heaven.

*This recipe is written for 4 large bone-in pork chops, but you can definitely do it with thinner ones. My pork chops didn’t fit in my pan all at once so I heated a sheet pan and placed them all on it to finish the cooking, if you have smaller chops you can just finish them on the stovetop in the pan. You will still need to preheat your oven for the Brussels sprouts.

Recipe by: Tierney Larson

Servings 4-6

Ingredients:

4 thick bone-in pork chops, out of the fridge for 30 min. to come to room temp

kosher salt

white pepper (black pepper will also be okay)

a few sprigs of rosemary

1 lb Brussels sprouts, trimmed, cut in half vertically and bruised leaves removed.
1 large shallot, finely diced

2 garlic cloves, minced

1/4 tsp of mustard powder

1 bay leaf

a pinch of celery salt

1/2 cup of apple juice

1 tbl of unsalted butter

ok so..If your pork chops are thick, keep going if not *see above. Preheat your oven to 425F put the oven racks so one is on the top third and one is on the bottom third. Place a sheet pan on the lower rack and let it preheat with the oven.

Make three cuts in the pork chops through the fat and cutting the silver skin. (The thin layer under the fat). This will prevent them from curling up when you cook them. Season them on both sides with kosher salt and white or black pepper.

Toss the Brussels Sprouts with 2 tbl of olive oil, kosher salt and black pepper and place on a sheet pan. And place on the top rack of the oven to start roasting while you make the chops. Check and give them a flip with a spatula now and then.

Heat a heavy bottomed skillet or cast iron over medium high heat until hot, then add 1 tbl of canola oil and let that heat until shimmering and just starting to smoke.

Add the pork chops only 2 at a time so as not to overcrowd the pan, and let them sear and get a nice golden brown crust for about 4-6 minutes on the first side. Flip and give a quick sear for a few seconds then remove and place on a plate while you do the second batch.

When all the pork chops are par cooked, place all four on the preheated sheet pan in the oven, keeping the fat and juices in the pan for your sauce later, and place a quarter of a sprig of rosemary on top of each. Place on the bottom rack of the oven to finish cooking, until they’ve reached around 145F-160F. Check them after 5 minutes. Remove the pork chops and place on a plate to rest while the sprouts finish cooking and you make your pan sauce. The B Sprouts should almost be done, remove them from the oven when golden brown and tender.

Drain all but 1 tbl of fat from your pan and place over medium heat, add the shallots and a pinch of salt and cook stirring frequently for about 4 minutes until tender. Add the garlic, mustard powder and bay leaf and stir until garlic is fragrant. Add the apple juice and a pinch of celery salt and stir, scraping any brown bits off the bottom of the pan, let simmer and reduce slightly. Taste and add kosher salt if necessary and a few grinds of black pepper. Turn off the heat and add the butter swirling the pan constantly to incorporate the butter until it’s fully melted and combined. Taste again, then serve spooned over your pork chops and Brussels Sprouts. I like to slice the pork chops against the grain and serve everyone a few slices, they’re pretty big when left on the bone! Enjoy!