Apple Cider Pork Chop

with Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“A” is for apple... they taught all of us this in kindergarten, cementing in our young brains that apples come first. And why shouldn't they, especially the cider that comes from them, and especially when that cider glazes a scrumptious pork chop. We forget what “B” is for, but let's just say it's for Brussels, the perfect side with any pork chop. And “C”…. C is for the cider and the empty plate you'll “c” after you demolish this meal.

In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • 4 fl. oz. Apple Cider
  • ½ fl. oz. Honey
  • 1½ tsp. Cornstarch
  • 2 Boneless Pork Chops
  • Info
    1 oz. Sliced Almonds

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    32g
  • Fat
    33g
  • Protein
    31g
  • Sodium
    988mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Make slurry by combining apple cider, honey, and cornstarch in a mixing bowl until cornstarch is dissolved. Pat pork chops dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into Brussels, then spread into a single layer. Roast until slightly charred and tender, 18-24 minutes. While Brussels sprouts roast, cook chops.

  • 3

    Toast the Almonds

    Place a medium non-stick pan over medium heat. Add sliced almonds to hot, dry pan and stir often until golden brown and fragrant, 1-3 minutes. Remove almonds to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook the Pork Chops

    Return pan used to toast almonds to medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until chops reach a minimum internal temperature of 160 degrees, 4-6 minutes per side. Remove chops to a plate. Reserve pan; no need to wipe clean.

  • 5

    Make the Sauce

    Return pan used to sear chops to medium-high heat. Stir slurry to reincorporate cornstarch. Add slurry to pan and bring to a boil. Once boiling, remove from burner. Plate dish as pictured on front of card. Bon appétit!

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