Friday… already?!? I swear, this week has flown by way too quickly. Earlier this week, I drove down to Atlanta to visit my friend Lindsay for some much needed girl time. She went to culinary school and used to work for Southern Living so she can whip up something mean in the kitchen. I’m so thankful for my friends that can cook!
I tend to be a little boring in the kitchen and cook the same things over and over (or make Hello Fresh meals… still loving those). Lindsay told me she found this pork chop recipe from Southern Living so I decided to help. Well… help while drinking my large glass of wine. Being an inexperienced cook, I loved the simplicity of this dish. Anything you can leave to bake in the oven is always a winner in my book. There are a lot of spices to add flavor and the best thing is that you cook everything in one dish.
INGREDIENTS
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided (we substituted thyme)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 tablespoons plus 2 tsp. olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray
** And don’t forget the most important ingredient… a big glass of red. It’s good for the heart!
DIRECTIONS
1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl and toss with remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
I hope y’all enjoy this little recipe- I’m making it for Ryan tomorrow night so hopefully he’ll be impressed! My plan for today is trying a new workout with a friend, getting an oil change (boo), and going out to dinner for Charlotte restaurant week. Hope y’all have a happy Friday!
We looooooooooooooooooove a good pork chop in our house. So delicious and tasty and fabulous for leftovers too!
That looks so delicious and pretty easy to make as well! I'm going to give this a try, thanks for sharing!!
Christina :: Simple and Delish
mmm delicious dish
kisses
This sounds absolutely amazing! And so easy! Thanks for sharing girl! <3, Pamela Sequins & Sea Breezes
This recipe sounds amazing! And I love how easy it is!
http://thecourtneydiaries.com
First meal I ever cooked for Gary were pork chops so I love making them, will definitely try your recipe! xo, biana –BlovedBoston
This looks amazing! I would have never though to pair brussel sprouts and apples but I'm sure they compliment each other nicely.
These look delicious! I love the idea of mixing the apples in with the sprouts!
This looks delicious!! I'll have to try this out!
Okay so I HAD to come check out this post after you talked about it at the shower. This was written when I was still taking a bit of a blogging break after everything in January. And yes–you're absolutely right in saying that this looks SUPER delicious! Totally making this very soon!! Yum!