Cider-Glazed Pork Chops with Roasted Brussels Sprouts

This weekend main roasts bone-in pork chops on a sheet pan, then finishes them with a cider-Dijon glaze while Brussels sprouts and apple wedges roast alongside. The pork stays juicy, the glaze turns glossy and lightly sticky, and the sprouts pick up browned edges and a faint sweetness.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 30 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 1 g garlic powder divided
• 680 g Brussels sprouts trimmed and halved
• 1 count apple cored and cut into 8 wedges
• 4 count bone-in pork chops about 225 g each, 2.5 cm thick
• 4 g kosher salt divided
• 1 g black pepper divided
• 1 g garlic powder divided
• 240 ml apple cider divided
• 20 g Dijon mustard divided
• 15 g unsalted butter cold, for finishing the glaze
• 10 g Dijon mustard divided
• 120 ml apple cider divided
• 2 g fresh thyme leaves picked from stems
• 8 g fresh parsley chopped, for garnish

Instructions

1. Heat the oven to 220 C. Put a rimmed sheet pan in the oven while it preheats if you want extra browning, but remove it carefully before adding the food. Oven fully preheated and sheet pan ready.
2. In a large bowl, combine the Brussels sprouts with 30 ml olive oil, 4 g kosher salt, 1 g black pepper, and 1 g garlic powder. Toss well, then add the apple wedges and toss briefly to coat them with the seasoned oil. Sprouts are evenly coated and the apple is lightly glossed.
3. Pat the pork chops dry. Season both sides with 4 g kosher salt, 1 g black pepper, and 1 g garlic powder. Pork surfaces look dry and evenly seasoned.
4. Arrange the sprouts and apple on the hot sheet pan in an even layer. Roast for 10 minutes. Sprouts begin to brown at the edges and release steam.
5. While the vegetables roast, whisk together 240 ml apple cider and 20 g Dijon mustard in a small saucepan. Simmer over medium heat for 8 to 10 minutes until reduced to about 120 ml and slightly syrupy. Off the heat, whisk in the butter, then set aside. Glaze coats the back of a spoon and looks glossy.
6. Move the vegetables aside on the sheet pan and nestle in the pork chops. Roast for 10 to 12 minutes more, until the pork reaches 60 C in the center. Pork is browned and reads 60 C at the center.
7. Brush the pork with half of the glaze, then return the pan to the oven for 3 to 5 minutes, until the pork reaches 63 C and the glaze looks sticky. If the sprouts need more color, let them roast for the same final minutes. Pork is juicy, glazed, and the sprouts are deeply caramelized in spots.
8. Transfer the pork, sprouts, and apple to plates. Spoon any remaining glaze over the pork and finish with thyme and optional parsley. Glaze is glossy on the pork and the sprouts have browned edges with tender centers.