Boneless pork chops with a beautiful sear paired with seasoned apples and roasted Brussel sprouts is a one pan dinner you are sure to love!
Weeknight meal – what does that mean to you? To me, it means quick cooking and even quicker clean-up. That’s what this boneless seared pork chops with apples and Brussel sprouts is all about. It all cooks in the same pan, making clean-up a breeze.
The pork chops get a beautiful sear and finish in the oven along with the apples and Brussel sprouts. Not a fan of meat and fruit together? Don’t include the apples. Don’t like Brussel sprouts? Replace them with your favorite green.
It’s important to use a quality cooking thermometer when cooking pork chops; they can easily over cook and become extremely dry. I LOVE using this one by OXO. You stick the probe into the food while it cooks in the oven and the display stays on the counter, so there is no need to take the food out of the oven constantly to check the temperature. A warning alert goes off once the food comes within 10 degrees of your desired temperature. Anyone else guilty of running up stairs to put clothes away only to come back down and find your food overcooked? Yeah. It’s no fun.
- 1 tbsp olive oil
- 12 oz Brussel sprouts, washed, sliced in half and ends cut off
- Salt and pepper to taste
- 1 tbsp olive oil
- 3-4 1 inch boneless pork chops
- Salt and pepper to taste
- 1 tbsp butter
- 1 apple, sliced into 8 pieces
- 1 tbsp fresh sage
- Preheat oven to 350 degrees
- Heat 1 tbsp olive oil in cast iron skillet over medium heat. Add Brussel sprouts and season with salt and pepper. Cook for about 10 minutes, or until they start turning light brown. Stir often. Set aside.
- Add 1 tbsp olive oil to skillet. Season pork chops with salt and pepper. Add pork chops and sear for 3 minutes/side. Set aside.
- Add 1 tbsp butter. When melted, add apple slices and cook for 2 minutes/side.
- Add sage, pork chops, and Brussel sprouts to skillet. Bake for 10 minutes or until pork chops reach an internal temperature of 145 degrees.
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