Categories: Meals

Ingredients

• 12 oz. Brussels Sprouts
• 11/2 tsp. Cornstarch
• 1/2 oz. Honey
• 4 fl. oz. Apple Cider
• 2 Boneless Pork Chops
• 1 oz. Sliced Almonds

Directions

1. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

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

3. 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.

4. 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.

5. 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.

6. 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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