What's the flavor of winter? Not the flavor snow, ice, or even candy canes. (Well, maybe candy canes.) Actually, the flavors of the coldest of seasons are actually this meal: a vegetable side of apples and Brussels sprouts, flavored with green onions and garlic and meaty, delectable pork chop with a mustard butter topping that'll make you smack, then lick your lips in joy. What does winter taste like? This meal. (And candy canes.)
Quarter apple and remove core. Cut into ½" dice.
Trim stems off Brussels sprouts and slice thinly.
Thinly slice green onions on an angle. Measure out 2 tsp. green onions and coarsely mince.
Pat pork chops dry, and season both sides with pot roast seasoning, ¼ tsp. salt, and a pinch of pepper.
Make the Grainy Mustard Butter
Combine softened butter, mustard, and minced green onion in a mixing bowl. Set aside.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook until pork chops are golden brown and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to plate, tent with foil, and rest at least 5 minutes.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook pork chops to medium-high heat.
Add 1 tsp. olive oil. Add apples, Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred, 3-4 minutes.
Add remaining green onions and garlic and stir to combine. Stir until tender, 1-2 minutes.
Finish the Dish
Plate the dish as pictured on front of card, garnishing vegetables with Parmesan and pork chops with grainy mustard butter. Bon appétit!