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**
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 Salt Pepper Nutmeg
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.