Pork Chops With Sautéed Apples And Brussels Sprouts

• 12 ounces Brussels sprouts, halved
• 2 tablespoons canola oil, divided
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tablespoons unsalted butter, divided
• 12 ounces sliced Honeycrisp apple (1 large apple)
• 1/3 cup unsalted chicken stock
• 1/8 teaspoon ground nutmeg
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat broiler to high. Set the oven rack on the middle shelf.
2. Combine sprouts, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange sprouts in a single layer on a jelly-roll pan coated with cooking spray. Broil 12 minutes, stirring every 3 minutes.
3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; add to pan. Cook 3 minutes. Turn; cook 2 minutes or until done. Transfer pork to a plate.
4. Add 1 tablespoon butter and apple to pan; saute 2 minutes. Add stock and nutmeg; bring mixture to a boil. Stir in remaining 1/8 teaspoon salt, remaining 1 tablespoon butter, syrup, Dijon mustard, and parsley; cook 1 minute. Divide chops among 4 plates; top evenly with apple mixture. Serve with sprouts.

brussels, canola oil, kosher salt, black pepper, cooking spray, center, unsalted butter, apple, ground nutmeg, maple syrup, mustard, parsley

Taken from www.myrecipes.com/recipe/pork-chops-sauteed-apples-brussels-sprouts (may not work)