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

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


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.


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


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.

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