Spicy Pork Chops with Brussels

Sprouts and Apples

TOTAL TIME: 0:30, LEVEL: EASY, SERVES: 4

INGREDIENTS
1 lb. medium Brussels Sprouts (about 30), halved
2 Gala apples, cored and sliced 1/4 in. thick
3 tbsp. olive oil
2 tbsp. cider vinegar
1 tbsp. brown sugar
4 small bone-in pork chops (1 in. thick; about 2 lbs.
total)
Kosher salt and pepper
Spice Mix

Spice Mix
1 tsp. chili powder
1/4 tsp. cayenne
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. Ground mustard
1/4 tsp. salt
1/4 tsp. Pepper

DIRECTIONS
Heat oven to 425F. On a large rimmed baking sheet, toss Brussels sprouts and apples with 2 Tbsp oil,
then vinegar, sugar, and tsp each salt and pepper. Roast, tossing once, until golden brown and tender,
15 to 18 minutes.

Meanwhile, make the spice mix. In a bowl, combine 1 tsp chili powder and tsp each cayenne, garlic
powder, smoked paprika, ground mustard, salt, and pepper.
Heat a large cast-iron or regular skillet over medium-high heat. Season all sides of the pork chops with
the spice mix.

Add remaining Tbsp oil to the skillet, then pork chops, and cook until pork is deep golden brown and it
registers 145F on an instant-read thermometer, 3 to 5 minutes per side. Serve with Brussels sprouts and
apples.