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

Pork Chops & Maple-Sage Pan Sauce

with Roasted Brussels Sprouts & Delicata Squash

35 MIN
2 Servings
Wellness at Blue Apron
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To top simply seared pork chops, you’ll make a sophisticated pan sauce that highlights crisp apple, fresh sage, sweet maple syrup, and dijon mustard—quickly married together in the savory fond created from cooking the pork.
9 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 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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Wellness Details

WW Recommended Diabetes Friendly Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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Nutrition Label
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ingredients
Pork Chops & Maple-Sage Pan Sauce with Roasted Brussels Sprouts & Delicata Squash
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Apple
  • 4 oz Brussels Sprouts
  • 6 oz Carrots
  • 1 bunch Sage
  • 1 Delicata Squash
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Dijon Mustard
time-saving
tips & techniques
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 ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then medium dice. 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 diced squash, quartered brussels sprouts, and carrots 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

Meanwhile, 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. 

*An instant-read thermometer should register 145°F.

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

While the pork rests, to the pan of cooked apple, add the sauce (carefully, as the liquid may splatter) and sliced sage leaves. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until the apple is thoroughly coated. Turn off the heat. 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 apple. Enjoy! 

Tips from Home Chefs

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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 ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then medium dice. 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 diced squash, quartered brussels sprouts, and carrots 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

Meanwhile, 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. 

*An instant-read thermometer should register 145°F.

4 Finish the sauce & serve your dish

While the pork rests, to the pan of cooked apple, add the sauce (carefully, as the liquid may splatter) and sliced sage leaves. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until the apple is thoroughly coated. Turn off the heat. 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 apple. Enjoy! 

Finish the sauce & serve your dish
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