Pork Chops with Maple Glaze and Roasted Brussels Sprouts

Name: Pork Chops with Maple Glaze and Roasted Brussels Sprouts
Cook time: 20 min
Yield: 4 servings
Ingredients: 450 g Brussels sprouts trimmed and halved; 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 680 g boneless pork chops about 4 chops, 2 cm thick; 4 g kosher salt divided; 1 g black pepper divided; 45 ml maple syrup; 15 ml Dijon mustard; 15 ml apple cider vinegar; 2 g garlic powder; 0.5 g red pepper flakes optional; 10 ml olive oil divided

This 30-minute main uses quick-seared pork chops and sheet-pan Brussels sprouts, then finishes everything with a maple-Dijon glaze. The glaze clings to the pork without turning sticky-sweet, and the sprouts roast until browned at the edges and tender in the center.

By Julienne

Pork Chops with Maple Glaze and Roasted Brussels Sprouts

Cook time: 20 minutes

Servings: 4

Ingredients

450 g Brussels sprouts trimmed and halved
20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
680 g boneless pork chops about 4 chops, 2 cm thick
4 g kosher salt divided
1 g black pepper divided
45 ml maple syrup
15 ml Dijon mustard
15 ml apple cider vinegar
2 g garlic powder
0.5 g red pepper flakes optional
10 ml olive oil divided

Instructions

Heat the oven to 220°C. Put the Brussels sprouts on a sheet pan and toss with 20 ml olive oil, 4 g kosher salt, and 1 g black pepper. Spread them cut-side down in a single layer. The sprouts are coated and arranged cut-side down.
Roast the Brussels sprouts for 10 minutes while you season the pork chops. Pat the chops dry, then season both sides with the remaining 4 g kosher salt and 1 g black pepper. The sprouts have started to brown, and the pork is seasoned evenly.
In a small bowl, whisk the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and optional red pepper flakes into a glaze. The glaze is smooth and fully combined.
While the sprouts finish, heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until well browned and the thickest part reaches 63°C. The chops are browned on both sides and nearly cooked through.
Brush the glaze over the pork chops in the skillet and cook for 30 to 60 seconds, turning once, until the glaze looks glossy and lightly thickened. Return the sheet pan to the oven if the Brussels sprouts need a few more minutes; they are done when browned at the edges and easily pierced with a knife. The pork is glossy and the sprouts are browned and tender.
Rest the pork chops for 3 minutes, then serve with the roasted Brussels sprouts and any glaze left in the pan drizzled over the top. The pork juices settle and the chops are ready to slice and serve.