Honey Mustard Pork Chops & Brussels Sprouts with Sautéed Apple & Kale

Honey Mustard Pork Chops & Brussels Sprouts

with Sautéed Apple & Kale

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

For this sophisticated dish, rich seared pork chops are elevated by a deliciously herbaceous coating of rosemary, thyme, sage, and more, plus a tangy-sweet combo of whole grain mustard and honey drizzled on top. We’re serving it with equally hearty sides of roasted brussels sprouts and kale sautéed with fresh grated apple.
6 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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ingredients
Honey Mustard Pork Chops & Brussels Sprouts with Sautéed Apple & Kale
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Apple
  • 6 oz Kale
  • ½ lb Brussels Sprouts
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 4 tsps Honey
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare & roast the brussels sprouts
1 Prepare & roast the brussels sprouts

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the honey (kneading the packet before opening) and mustard.

Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the kale & apple
4 Cook the kale & apple

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the honey mustard. Enjoy!

Tips from Home Chefs

Prepare & roast the brussels sprouts
1 Prepare & roast the brussels sprouts

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the honey (kneading the packet before opening) and mustard.

Prepare the remaining ingredients
Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Cook the kale & apple

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired.

Cook the kale & apple
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the honey mustard. Enjoy!

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