It doesn’t get much more fall than this folks! Amazingly naturally sweet apple juice seasons the pork chops while the oven does all the heavy lifting for your Brussels sprouts.

We Provide
  • 2, 5 Oz. Pork Chops
  • 1 Lbs. Brussels Sprouts
  • 2 Slices Bacon
  • 6 Tablespoons Apple Juice
  • 2 Tablespoon Brown Sugar
  • 2 Tablespoon Salt
  • 1 Oz. Dried Cranberries
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Rimmed Baking Sheet
  • Cutting Board
  • Chefs Knife
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Step 1

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Preheat oven to 400. Combine apple juice, brown sugar and salt and stir to dissolve. Using a fork, poke as many holes as you can into the pork chop itself. Pour the brine over the pork chops and let sit as long as possible.

Step 2

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Thinly cut the bacon slices and place onto sheet pan. Cut the Brussels sprouts in half removing any tough outer leaves, add to sheet pan. Toss with olive oil and season with salt and pepper. Place in hot oven and roast for 20 minutes.

Step 3

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While the Brussels sprouts roast, prep your salad but don’t add the vinegar or toss until you are ready to serve.

Step 4

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Once the Brussels sprouts have roasted for 20 minutes, remove from oven and toss. Place back in hot oven for an additional 10 minutes.

Step 5

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Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, reduce heat to medium and add in the pork chops. Cook over medium heat for 3-4 minutes on both sides.

Step 6


Once the Brussels sprouts have become golden brown and the bacon crisps, remove from the oven and start to plate. Add half the Brussels sprouts to a plate and top with half the dried cranberries. Top with 1 pork chop and dinner is served!



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