Seared Pork Chops with Roasted Vegetables and Maple-Mustard Sauce

Seared Pork Chops

with Roasted Vegetables and Maple-Mustard Sauce

45 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

A topping of crisp apple glazed with butter, tart sherry vinegar, and woodsy sage transforms simple seared pork chops into the perfect early autumn meal. For another dose of seasonal flavor, we’re serving them with roasted broccoli and delicata squash drizzled with a tangy-sweet combo of mustard and maple syrup.

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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Seared Pork Chops with Roasted Vegetables and Maple-Mustard Sauce
Title
time-saving
tips & techniques
Broccoli
Delicata Squash
Apple
Sage
How To: Chop Herbs
Butter
Sherry Vinegar
Smooth Dijon Mustard
Maple Syrup
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

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. Cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the prepared squash and broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, core, and medium dice the apple. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the mustard and maple syrup. Season with salt and pepper. 

Cook the pork:
3 Cook the pork:

While the vegetables continue to roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Cook & glaze the apple:
4 Cook & glaze the apple:

While the pork rests, add the butter to the pan of reserved fond; heat on medium-high until melted. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and sliced sage leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the glazed apple. Drizzle the vegetables with the maple mustard. Enjoy! 

Tips from Home Chefs

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Seared Pork Chops

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

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. Cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the prepared squash and broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the vegetables roast, core, and medium dice the apple. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the mustard and maple syrup. Season with salt and pepper. 

Prepare the remaining ingredients:
Cook the pork:
3 Cook the pork:

While the vegetables continue to roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

4 Cook & glaze the apple:

While the pork rests, add the butter to the pan of reserved fond; heat on medium-high until melted. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and sliced sage leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook & glaze the apple:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the glazed apple. Drizzle the vegetables with the maple mustard. Enjoy! 

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