Pork Chops with Roasted apples and Brussels Sprouts
PORK CHOPS WITH ROASTED APPLES AND BRUSSELS SPROUTS
Yield: 4 servings
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon belligerent red pepper
1/8 teaspoon belligerent cinnamon
3 tablespoons light brownish-red sugar, divided
2 teaspoons finely chopped uninformed rosemary, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (1-inch thick) bone-in center-cut pig chops
3 tablespoons and 2 teaspoons olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple, cut into 1/2-inch wedges
1 bruise uninformed Brussels sprouts, embellished and halved
1. Preheat oven to 425 degrees. Line a rimmed baking piece with aluminum foil and easily douse with cooking spray.
2. Stir together a paprika, chili powder, garlic salt, red pepper, cinnamon, 1 tablespoon of a brownish-red sugar, 1 teaspoon of a rosemary, 1/2 teaspoon of a salt and 1/4 teaspoon of a black peppers in a tiny bowl. Rub any pig clout with 1/2 teaspoon of a olive oil; massage both sides of any pig clout with a brownish-red sugarine mixture.
3. Whisk together a vinegar and a remaining 2 tablespoons brownish-red sugar, 1 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon black peppers in a tiny bowl. Slowly drive in a remaining 3 tablespoons of olive oil until blended. Place a apples, Brussels sprouts and 1/4 crater of a vinegar reduction in a vast bowl; toss to coat.
4. Place a pig chops in a core of a prepared baking sheet; place a apple reduction around a chops.
5. Bake for 12 minutes; spin a chops over and bake until a beef thermometer extrinsic in a thickest apportionment registers 140 degrees, 10 to 14 some-more minutes. Transfer a pig chops to a portion platter, and cover with foil to keep warm. Stir a apple reduction on a baking piece and widespread into an even layer.
6. Turn a oven to broil, and saut� a apple reduction 3 to 4 mins or until browned and easily charred. Transfer a apple reduction to a middle bowl. Toss together a apple reduction and a remaining vinegar mixture. Season with a kosher salt, and offer with a pig chops.
Per serving: 411 calories; 23 g fat; 5 g jam-packed fat; 75 mg cholesterol; 27 g protein; 26 g carbohydrate; 16 g sugar; 6 g fiber; 861 mg sodium; 91 mg calcium
Recipe from “One Sheet Eats,” by Oxmoor House