As I may have mentioned before, we thought we were through...and then we found two lone pork chop holdouts hiding in the back of the freezer. Ugh. As I may have mentioned, the Great Costco Pork Chop Purchase of 2014 was a bad, bad idea. We go through the giant bags of frozen chicken breasts in no time. But pork chops just aren't as versatile, and if you don't do them correctly, it's like sucking on the Pottery Barn catalogue (so says Lorelai Gilmore).
Not that I've ever sucked on the Pottery Barn catalogue, but you get the idea.
B has been trying to get me to make those last two @#$% pork chops since we got back from France. We've done an admirable job cleaning everything else out of the freezer, but I just couldn't bring myself to eat the pork chops.
But finally I was browsing through my January issue of Southern Living and saw this pork chop recipe, and I decided enough was enough. I refuse to have those two ridiculous pork chops in the freezer until 2017. Besides, this recipe features roasted Brussels sprouts, so I figured if I really just absolutely hated the pork chops at least I got good veggies.
As it turned out, it wasn't too horrible, but it still just wasn't my favorite. Even though we rubbed the pork chops with the spice rub the night before and let it soak in, it just wasn't that great. It was a little chewy, a little bland, and a lot of relief that we are done with pork chops. The Brussels sprouts and apples were good, though - they make a good pair, and the vinaigrette mixture you put on them really gives them a bright flavor. I might make those again.
Honestly, the recipe wasn't nearly as bad as I'm making it out to be. If you aren't completely burned out on pork chops, you might even really enjoy it. So I'm sharing it for that reason, because the rub is good, and the veggies were great. Just remember - never buy pork chops in bulk.
Pork chops with roasted apples and Brussels sprouts
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary (we left this out because we didn't have any)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 1-inch bone-in center cut pork chops (we used two boneless pork chops cause that's what we had)
3 tablespoons, plus 2 teaspoons olive oil, divided
3 tablespoons apple cider vinegar
1 gala apple, but into 1/2-inch wedges
1 pound fresh Brussels sprouts
Preheat oven to 425.
Stir together first five ingredients, 1 tablespoon brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
Rub each pork chop with 1/2 teaspoon olive oil; rub both sides of chops with brown sugar mixture.
Whisk together apple cider vinegar, remaining brown sugar, rosemary, salt and pepper in a small bowl.
Slowly whisk in remaining 3 tablespoons of olive oil until blended.
Place apples, sprouts, and 1/4 cup of the vinegar mixture in a large bowl and toss to coat.
Place pork chops in the center of a foil-lined sheet pan; place apple mixture around pork chops.
Bake at 425 for 12 minutes.
Turn pork chops over and bake for 10-15 more minutes or until a meat thermometer inserted in the thickest portion reads 140 degrees.
Transfer pork chops to a serving platter and cover with foil to keep warm.
Stir apple mixture on the sheet pan and spread into an even layer.
Increase oven temperature to broil, and broil apple mixture 3-4 minutes until browned and slightly charred.
Transfer apple mixture to a medium bowl.
Toss with remaining vinegar mixture, season with salt, and serve with pork chops.
Never EVER buy pork chops in bulk again.
This makes four servings, but I am calculating it with only TWO pork chops versus four. For our recipe the way we did it, it's 272 calories per person, which is not so bad for a main course and sides. I only ate half a pork chop, because that's all I wanted at one time, anyway. So maybe calculate the nutrition for this yourself - but do know that it's not entirely awful.