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Herb-Crusted Pork Chops with Apple Cider Glaze & Roasted Vegetables Recipe

Name: Herb-Crusted Pork Chops with Apple Cider Glaze & Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless pork chops; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 2 tablespoons olive oil; 2 Granny Smith apples, cored and sliced; 1 medium yellow onion, sliced; 2 cloves garlic, minced; 120 ml apple cider; 1 tablespoon Dijon mustard; 1 tablespoon honey; 450 g baby carrots; 450 g Brussels sprouts, halved; 1 tablespoon balsamic vinegar; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1 (142 g) package mixed greens; 10 grape tomatoes, halved; 1 tablespoon mayonnaise

Stashcook

This is a yummy dinner with pork chops that have a special crust. They are cooked with sweet apples and a tasty sauce. There are also roasted veggies and a fresh salad. It's a good meal for your family that doesn't take too long to make.

Ingredients

4 boneless pork chops

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

2 Granny Smith apples, cored and sliced

1 medium yellow onion, sliced

2 cloves garlic, minced

120 ml apple cider

1 tablespoon Dijon mustard

1 tablespoon honey

450 g baby carrots

450 g Brussels sprouts, halved

1 tablespoon balsamic vinegar

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 (142 g) package mixed greens

10 grape tomatoes, halved

1 tablespoon mayonnaise

Method

Preheat your oven to 425°F (220°C).

Mix thyme, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture onto both sides of the pork chops.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add pork chops and cook until golden brown, about 3-4 minutes per side. Transfer to a plate.

In the same skillet, add the sliced apples, onion, and minced garlic. Cook for 5 minutes until softened.

Pour in apple cider, add Dijon mustard and honey. Stir and simmer for 3 minutes until it becomes a glaze.

Return the pork chops to the skillet, spooning the glaze over them. Cook for another 2 minutes, then remove from heat.

Toss baby carrots and Brussels sprouts with 1 tablespoon olive oil, balsamic vinegar, garlic powder, paprika, and remaining salt. Spread on a baking sheet and roast in the oven for 20 minutes.

In a large bowl, whisk together mayonnaise, a splash of apple cider vinegar, and a pinch of pepper to make a dressing.

Add mixed greens and tomato halves to the dressing and toss to coat.

Serve the herb-crusted pork chops with the apple cider glaze, roasted vegetables, and dressed mixed greens.