Pan-Seared Pork Chops with Quick Apple-Cranberry Chutney & Roasted Brussels Sprouts

Ingredients

• Boneless pork chops 2 1-inch thick
• Salt 0.5 teaspoon
• Black pepper 0.25 teaspoon
• Olive oil 1 tablespoon
• Apple (e.g., Honeycrisp or Fuji) 1 medium
• Fresh cranberries 0.5 cup
• Red onion 0.25 small
• Apple cider vinegar 2 tablespoons
• Brown sugar 1 tablespoon
• Water 2 tablespoons
• Cinnamon 0.25 teaspoon
• Pinch of salt 1 pinch
• Brussels sprouts 1 pound
• Olive oil 1 tablespoon
• Salt 0.25 teaspoon
• Black pepper 0.125 teaspoon

How to Cook

1. Preheat oven to 400°F (200°C). Trim and halve Brussels sprouts, then toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet.
2. Place the baking sheet with Brussels sprouts in the preheated oven.
3. While sprouts roast, dice the apple into small 1/4-inch pieces. Finely mince the red onion.
4. In a small saucepan, combine diced apple, cranberries, minced red onion, apple cider vinegar, brown sugar, water, cinnamon, and a pinch of salt. Bring to a simmer over medium heat.
5. Reduce heat to low and simmer, stirring occasionally, until apples are tender and cranberries have burst, about 10-12 minutes. Remove from heat and set aside.
6. Pat pork chops dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Carefully place pork chops in the hot skillet. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
8. Remove pork chops from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
9. Divide the roasted Brussels sprouts and rested pork chops between two plates. Spoon the warm apple-cranberry chutney over the pork chops.