Fall is in the air in my neck of the woods. This one-pan dinner is delish comfort food that’s fresh and unprocessed. After a long summer vacation where I ate out every meal (!) it’s nice to have a home-cooked meal that’s not too much work; just brown, cover, walk away for a while and it’s done! Serves 2 hungry people.
2 bone-in center cut pork chops (bone-in is preferable because they are more tender and flavorful)
6-8 brussels sprouts, washed, dried, halved
3-4 tbsp extra virgin olive oil
1 large Gala or Honeycrisp apple, cored and cut into wedges
2 small shallot, diced
Salt and pepper to taste
Pat pork dry with a paper towel and generously salt and pepper both sides of the chops.
Add 2 tbsp olive oil to a large, nonstick skillet, swirl and heat over medium high heat until oil is hot. Lay the brussels sprouts cut-side down in the pan (carefully since it’s hot!), sprinkle with salt and pepper, and cook until the bottom sides are browned, about 10 minutes (you may need to turn it down to medium). Push the sprouts to the outside of the pan with a spatula, turning the sprouts so the browned side is up.
Add another 1-2 tbsp oil to the center of the pan, just enough for a thin layer. Lay the chops in the center of the pan, and sprinkle the shallots on top of the sprouts.
Brown both sides of the chops, about 5 min per side on medium high, keeping the sprouts on the outside of the pan. Once both sides of the chops are browned, add the apples to the outside of the pan, turn the veggies/apples with the spatula until all are coated with the oil, and then cover the pan and reduce to medium low.
Cook until chops and apples are tender, 20 – 30 minutes on medium low. Plate the chops, sprouts, and apples separately on plates. Optional: sprinkle brown sugar on the apples to serve.