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Pork Chops & Maple-Sage Pan Sauce
with Roasted Brussels Sprouts & Delicata Squash
35 MIN
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Diabetes Friendly
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories500 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.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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1 Apple
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4 oz Brussels Sprouts
-
6 oz Carrots
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1 bunch Sage
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1 Delicata Squash
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1½ Tbsps Maple Syrup
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1 Tbsp Dijon Mustard
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs