Pork Chops & Maple-Sage Pan Sauce with Roasted Brussels Sprouts & Carrots

Pork Chops & Maple-Sage Pan Sauce

with Roasted Brussels Sprouts & Carrots

Group Created with Sketch. 35 min 9 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving
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To elevate simply seared pork chops, you’ll make a homemade pan sauce that highlights crisp apple, fresh sage, and sweet maple syrup, quickly married together in the savory fond created from cooking the pork.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Core and medium dice the apple. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, whisk together the mustard, maple syrup, and 1/4 cup of water. Season with salt and pepper. 

Roast the vegetables:
2 Roast the vegetables:

Place the quartered brussels sprouts and carrot pieces on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork & apple:
3 Cook the pork & apple:

While the vegetables roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and diced apple in an even layer. Cook, stirring the apple occasionally, 4 to 6 minutes, or until the pork is browned. Flip the pork and loosely cover the pan with foil. Cook, without stirring, 4 to 6 minutes, or until the apple is softened and the pork is cooked through. Leaving the apple in the pan, transfer the cooked pork to a cutting board. Let rest at least 5 minutes. 

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

While the pork rests, add the sauce and sliced sage leaves to the pan of cooked apple. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the apple is thoroughly coated. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce and apple. Enjoy! 

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Core and medium dice the apple. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, whisk together the mustard, maple syrup, and 1/4 cup of water. Season with salt and pepper. 

2 Roast the vegetables:

Place the quartered brussels sprouts and carrot pieces on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the pork & apple:
3 Cook the pork & apple:

While the vegetables roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and diced apple in an even layer. Cook, stirring the apple occasionally, 4 to 6 minutes, or until the pork is browned. Flip the pork and loosely cover the pan with foil. Cook, without stirring, 4 to 6 minutes, or until the apple is softened and the pork is cooked through. Leaving the apple in the pan, transfer the cooked pork to a cutting board. Let rest at least 5 minutes. 

4 Finish the sauce & serve your dish:

While the pork rests, add the sauce and sliced sage leaves to the pan of cooked apple. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the apple is thoroughly coated. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce and apple. Enjoy! 

Finish the sauce & serve your dish: