Maple Mustard Pork Chops & Apples

with Roasted Vegetables

40 MIN

4 Servings

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From the Test Kitchen

To top simply seared pork chops, you’ll make a sophisticated pan sauce that highlights crisp apple, sweet maple syrup, savory broth, and dijon mustard—quickly married together in the savory fond created from cooking the pork. A trio of roasted kohlrabi, sweet potatoes, and sweet peppers rounds out the dish on a hearty note.
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
2 Apples
1½ lbs Sweet Potato
1 Kohlrabi
1½ Tbsps Maple Syrup
1 Tbsp Dijon Mustard
2 oz Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
⅓ cup Chicken Bone Broth
½ lb Sweet Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Core and medium dice the apples. In a bowl, whisk together the mustard, maple syrup, and broth. Season with salt and pepper.

2 Roast the vegetables

Line two sheet pans with foil. Evenly divide the diced sweet potatoes, quartered peppers, and diced kohlrabi between the two sheet pans. Drizzle both with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the pork & apples

Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip the pork and add the diced apples to the pan. Season with salt and pepper. Cook, stirring the apples occasionally, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is browned and cooked to your desired degree of doneness* and the apples are slightly softened. Leaving the apples in the pan, transfer the cooked pork to a cutting board. Let rest at least 5 minutes.

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

4 Finish the sauce & serve your dish

While the pork rests, to the pan of cooked apples, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 3 to 4 minutes, or until the apple is thoroughly coated and the sauce is slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce and apples. Enjoy!