This gluten friendly dinner recipe celebrates the perky, sweet-sour-savory combo of pan-fried, sweet-vinegar-glazed pork chops and butter-roasted apples and brussels sprouts. With minimal prep and maximum flavor, it’s a fall favorite that tastes great any time of year.
SERVES 2 Tasty pork chops get dressed up for fall with this harmonious flavor riot of savory, sweet, and sour.
2 (1-inch-thick) center-cut pork chops
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 Pink Lady or Honeycrisp apples, peeled and quartered
12 brussels sprouts, halved
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 teaspoons olive oil
Preheat the oven to 425°F. Season the pork generously with salt and pepper.
Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Remove from the heat, add the apples and brussels sprouts, stir to coat, then arrange, cut sides down, in a single layer in the skillet. Sprinkle generously with salt and roast on a rack in the lower third of the oven until tender with lightly browned bottoms, about 25 minutes. Transfer the apples and sprouts to a plate and reserve.
In a small bowl, mix together the sugar and vinegar.
Heat the oil in a clean pan over medium heat. Add the pork chops and panfry until just cooked through, about 4 minutes per side. Remove and reserve.
Add the sugar-vinegar mixture to the hot pan, bring to a simmer, and reduce the liquid by about half. Swirl in the remaining 2 tablespoons butter. Add the pork chops, apples, and sprouts to the pan, toss to coat with the glaze, season with salt and pepper, and serve.
Photography Paul Sirsalee