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

Honey Mustard Pork Chops & Brussels Sprouts

with Sautéed Apple & Kale

35 MIN
+$1.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
    • with Chicken Breasts

    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.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information Wellness

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

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      390 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Honey Mustard Pork Chops & Brussels Sprouts with Sautéed Apple & Kale
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Apple
    • ½ lb Brussels Sprouts
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Apple Cider Vinegar
    • 6 oz Kale
    • 4 tsps Honey
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 chicken
    3 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the kale & apple
    4 Cook the kale & apple

    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 chicken & serve your dish
    5 Slice the chicken & serve your dish

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

    Tips from Home Chefs

    Get Plans

    Honey Mustard Pork Chops & Brussels Sprouts

    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 chicken
    3 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the kale & apple

    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 chicken & serve your dish
    5 Slice the chicken & serve your dish

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

    Browse Steps
    1 of 5