Apple Butter and White Cheddar Boneless Pork Chop with Cider Glaze
with roasted onion Brussels sprouts
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and halve shallot. Slice thinly.
Pat pork chops dry, and season both sides with garlic pepper.
Roast Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, sliced shallot and a pinch of pepper. MAssage seasoning into veg and spread into a single layer, cut-side down, and roast in hot oven until tender and beginning to brown, 8-10 min.
sear pork chops
Place a medium non stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Carefully remove veg from hot oven and push brussels to 1 side. Transfer pork chops to empty side of baking sheet seared side up. Top each pork chop with an even layer of apple butter, and cover with shredded white cheddar Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, and brussels are golden brown and fork tender, 8-10 minutes.
Make Cider Glaze
Place pork chop pan back over medium high heat, no need to wipe out. Add apple cider vinegar, chicken demi,and butter and stir continuously till smooth, 1-3 min. Remove from heat and season with a pinch of salt and pepper.
Plate according to the photo topping pork chops with cider glaze.
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