Apple cider braised pork with caramelized apples and brussels sprouts? It screams fall. Sign me up. Brussels sprouts were never my favorite vegetable, but when you combine it with pork, apples, and toasted pecans, the sprouts get all sweet and savory, and it’s just beautiful.
The cider braised pork is a super easy meal, but seems very fancy. So, it’s perfect for a weeknight or to serve at a Sunday dinner with family and friends. I found it really filling as it’s a nice balance of protein, fat, and fiber, but if you needed to stretch it it would pair well with roasted root vegetables or mashed potatoes for some extra carbohydrate.
The key to this recipe, is making sure you get a good sear on both the pork and the brussels sprouts. To get the best sear on the pork, make sure you pat it dry after it comes out of the cider marinade. For the brussels sprouts, sear the cut side down in a super hot pan. Try not to move the pork or the sprouts if they are still sticking to the pan – trust me, they’ll release when it’s time.
Don’t forget, friends, I’m still offering spots for my food and nutrition coaching. If you’re needing help with anything from knowing how to make a balanced meal to needing help with your cholesterol, let me know! I offer a free 15 minute consultation to make sure my coaching is the right fit for you! There is no obligation. Sign up for a slot by clicking here.
Cider Braised Pork with Apples and Brussels Sprouts
Ingredients
- 1 ½ cup apple cider divided
- 1 tablespoon salt
- 1 tablespoon whole grain or dijion mustard
- 1 tablespoon apple cider vinegar
- 1 inch piece of ginger peeled
- 2-3 cloves garlic smashed
- 3-4 sprigs fresh rosemary divided
- 4 pork chops boneless
- 2 tbsp. light olive oil divided
- 1 lb. brussels sprouts halved
- 1 large honeycrisp apple sliced
- ½ cup chicken stock
- ¼ cup toasted pecans chopped
Instructions
- Combine 1 cup cider, salt, mustard, cider vinegar, ginger, garlic, and 2-3 sprigs of rosemary in a microwave proof bowl. Microwave on high for 1-2 minutes or until salt is dissolved. Cool completely (can add a handful of ice to make cooling process faster).
- Add pork to cider mixture and marinate for at least 1 hour, preferably overnight in the refrigerator.
- Once marinate complete, dry pork off and season with salt and pepper. Heat 1 tablespoon of oil in large saute or cast iron pan. Sear pork on each side for at least 2-3 minutes or until done. Remove from pan and set aside.
- Heat additional 1 tbsp. oil over medium-high heat in pan. Season brussels sprouts with salt and pepper and sear cut side down in pan. Add apple slices. Cook for about 5-8 minutes or until sprouts and apples are charred. Deglaze pan with ½ cup apple cider and chicken broth.
- Add pork chops back to pan and heat until warmed throughout, sauce is reduced slightly, and brussels sprouts are softened. Top with additional rosemary springs and toasted pecans. Serve and enjoy!
Nutrition
Shop this recipe:
Patsy
Made this dish tonight and it was fabulous! Didn’t have rosemary but we didn’t miss it as this dish is so flavorful without it. The best is the one pan easy prep and clean up. So happy I tried it…thank you
Melissa
I’m so glad you enjoyed it! 🙂