There's nothing quite like pigging out on pork chops and brussels sprouts to remind you of home.
ingredients
ingredients
method
step-by-step directions

Pork Chops with Apple Mash & Roasted Brussels Sprouts

  • 4 double cut Pork Chops (1 1/2 to 2 inches think, bone-in)
  • Kosher Salt
  • Garlic Pepper
  • Olive Oil
  • 1/4 cup White Wine
  • 3 tablespoons Unsalted Butter
  • Brine
  • 1 Gallon Apple Cider
  • 3/4 cup Kosher salt (dissolved in 2 cups of warm water)
  • 1 cup Dark brown sugar
  • Freshly ground pepper
  • 8-10 Cloves of garlic (crushed)
  • Few Sprigs of fresh rosemary & thyme
  • Apple Mash
  • 3 tablespoons Unsalted Butter
  • 6 medium Apples (3 Macintosh & 3 granny smith; peeled & diced)
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Brown sugar
  • 1 1/2 cups Apple cider (more if needed)
  • sprig thyme
  • 1 Lemon
  • 1 shot glass Apple Brandy
  • 1 teaspoon Vanilla
  • Roasted Brussels Sprouts
  • 1 bag Brussels sprouts (about 1 pound; halved)
  • 1 Lemon
  • 1/2 cup toasted Pecans
  • 1/2 cup Sundried Tomatoes
  • 3 tablespoons Extra virgin Olive Oil
  • Kosher Salt
  • Freshly Ground Pepper
step-by-step directions
  • Place Chops in Brine (I use a large bowl) cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Remove Chops from the Brine, pat dry and allow to sit at room temperature for 15 minutes. Sprinkle with Garlic Pepper and Kosher Salt.
  • In a cast iron skillet or frying pan over medium-high heat, add a few tablespoons of Olive Oil and brown for 3 to 4 minutes per side.
  • Remove and place on a lightly oiled baking sheet and finish cooking for about 30 minutes until temperature reaches 140-145°F.
  • Allow Chops to rest covered with foil for about 10 minutes.
  • Once you have removed the Chops from the pan and placed in the oven, deglaze the frying pan with White Wine. Add Butter to make a glaze. Add Salt, Pepper, a sprig of Rosemary and a sprig of Thyme to add flavor. Drizzle on Chops and around the plate.
  • Apple Mash: In a frying pan over medium heat, melt Butter and add the Apples. Cook to soften the Apples, about 5 to 10 minutes. Add the Cinnamon, Nutmeg and Brown Sugar, and then add a little Apple Cider to the Apple mixture, stirring, adding just enough to get an Apple sauce consistency. Add the Thyme and some fresh Lemon Juice. Finally, remove from the heat, add a shot of Apple Brandy and return to the heat. Stir in Vanilla at the end.
  • Serve this on top of the chop.
  • Roasted Brussels Sprouts: Preheat oven to 425°F.
  • Toss in extra virgin Olive Oil, Salt and Pepper. Roast in the oven at 425 until brown and tender. Add Sundried Tomatoes and Pecans toward the end of the cooking time, about half an hour. Squeeze fresh Lemon over the Sprouts when they come out of the oven, season with Salt and serve.
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