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Pork Chops with Sautéed Apples and Brussels Sprouts By Robin Bashinsky January 20, 2016

Ingredients

• 12 ounces Brussels sprouts, halved
• 2 tablespoons canola oil, divided
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tablespoons unsalted butter, divided
• 12 ounces sliced Honeycrisp apple (1 large apple)
• 1/3 cup unsalted chicken stock
• 1/8 teaspoon ground nutmeg
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley

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