Wanted to quickly share this recipe* for a very satisfying, fall flavor packed meal. I put it together last night and it hit the spot after a long day.
* Measurements are approximations as it was getting late and I was in a rush. Also serving size is for one.
1 thick cut pork chop1 1/2 cups apple cider
2 Tbsp. Dijon mustard (I used an extra spicy kind)
1/2 cup Brussel sprouts, halved (about 6)
1/2 cup cubed, roasted butternut squash**
Olive oil
Salt
Pepper
In a large saucepan, combine apple cider and dijon mustard over medium heat. Let come to a boil then simmer on low for approximately 20 minutes (lid off). The sauce will begin to reduce forming a glaze for the pork chops.
As the sauce is thickening, prepare the brussel sprouts by placing them in a small baking dish and drizzled with olive oil. Season with salt and pepper. Place in an oven preheated to 375°F. Let the sprouts roast for 30 min, stirring once about half way through. Because I was using already roasted butternut squash, I added these during the last 10 minutes so that they would heat up.
In a skillet, heat 1 tsp olive oil over medium-low heat. Season pork chop with salt and pepper. Once the pan is hot, add pork chop. After 3 minutes, turn over and cook another 3 minutes. Pour glaze over the top and place in the oven. Cook 10 minutes, remove and glaze other side. Cook another 5 minutes. Remove from oven and let rest for 5 minutes (covered).
Enjoy!
** Roasted Butternut Squash
During the cooler months I like to roast a butternut squash on Sunday evenings so I can use throughout the week. You would be surprised how versatile it is! It is wonderful on pizzas, in wraps and even on salads.
1 butternut squash, cubedOlive oil Salt Pepper Nutmeg
In a mixing bowl combine all of the ingredients. Lay squash cubes out on a baking sheet and roast for 45 minutes or until tender.
