Apple Mustard Pork Chops with Roasted Brussel Sprouts & Butternut Squash

Pork Chops

Wanted to quickly share this recipe* for a very satisfying, fall flavor packed meal. I put it together last night and it hit the spot after a long day.

* Measurements are approximations as it was getting late and I was in a rush. Also serving size is for one.

1 thick cut pork chop
1 1/2 cups apple cider
2 Tbsp. Dijon mustard (I used an extra spicy kind)
1/2 cup Brussel sprouts, halved (about 6)
1/2 cup cubed, roasted butternut squash**
Olive oil

In a large saucepan, combine apple cider and dijon mustard over medium heat. Let come to a boil then simmer on low for approximately 20 minutes (lid off). The sauce will begin to reduce forming a glaze for the pork chops.

As the sauce is thickening, prepare the brussel sprouts by placing them in a small baking dish and drizzled with olive oil. Season with salt and pepper. Place in an oven preheated to 375°F.  Let the sprouts roast for 30 min, stirring once about half way through.  Because I was using already roasted butternut squash, I added these during the last 10 minutes so that they would heat up.

In a skillet, heat 1 tsp olive oil over medium-low heat.  Season pork chop with salt and pepper.  Once the pan is hot, add pork chop.  After 3 minutes, turn over and cook another 3 minutes.  Pour glaze over the top and place in the oven.  Cook 10 minutes, remove and glaze other side.  Cook another 5 minutes.  Remove from oven and let rest for 5 minutes (covered).


** Roasted Butternut Squash

During the cooler months I like to roast a butternut squash on Sunday evenings so I can use throughout the week.  You would be surprised how versatile it is!  It is wonderful on pizzas, in wraps and even on salads.

1 butternut squash, cubed
Olive oil

In a mixing bowl combine all of the ingredients.  Lay squash cubes out on a baking sheet and roast for 45 minutes or until tender.


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