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Honey Mustard Pork Chops & Brussels Sprouts
with Sautéed Apple & Kale
35 MIN
+$1.99/serving
2 Servings
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories390 Cals (est.)
View Full Nutrition
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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
Title
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2 Boneless, Skinless Chicken Breasts
-
1 Apple
-
½ lb Brussels Sprouts
-
1 Tbsp Whole Grain Dijon Mustard
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1 Tbsp Apple Cider Vinegar
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6 oz Kale
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4 tsps Honey
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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