Pork Chop with Apples and Brussles Sprouts

Name: Pork Chop with Apples and Brussles Sprouts
Ingredients: 1 (4-ounce) bone-in pork chop, preferably no more than 1/2-inch thick; Kosher or sea salt; Freshly ground black pepper; 1/2 Granny Smith apple; 3 or 4 Brussels sprouts; 1 tablespoon extra-virgin olive oil; 1 shallot lobe, thinly sliced; 1-inch piece fresh ginger, peeled and finely chopped; 1 tablespoon mirin (Japanese cooking wine) or sherry; 1 teaspoon unseasoned rice vinegar

December 14, 2011

Apples, pork, and cabbage would seem best for fall, but I confess to making this dish anytime I get a hankering for a pork chop and see Brussels sprouts in the market. The tart apple and spicy ginger give it an appealing lightness. I like to use Brussels sprouts for single-serving dishes for an obvious reason: There’s less possible waste than with a big head of cabbage.

Recipe notes

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