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Sage-Butter Pork Chops with Caramelized Apple Compote and Roasted Brussels Sprouts

Sage-Butter Pork Chops with Caramelized Apple Compote and Roasted Brussels Sprouts

Dinner

5.0

(1 reviews)

Prep Time
20min
Cook Time
35min
Servings
1
Calories
520
Chef's Note

For the perfect pork chop, let it rest for at least 5 minutes after cooking to allow the juices to redistribute. If you don't have fresh sage, you can substitute 1/2 teaspoon dried sage added to the butter, though the flavor won't be quite as aromatic. The apple compote also works beautifully with chicken or as a topping for pancakes the next morning!

Tags
weeknight dinner
balanced meal
seasonal
intermediate
Ingredients

  • 1 6-oz bone-in pork chop

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 4 leaves fresh sage leaves

  • 1 clove garlic clove

  • 1 medium Honeycrisp or Gala apple

  • 6 oz Brussels sprouts

  • 1 tablespoon olive oil

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon honey

  • 1 tablespoon dried cranberries

  • 2 tablespoons chicken broth

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Trim Brussels sprouts, cut in half, and place on a baking sheet. Toss with 1/2 tablespoon olive oil, salt, and pepper. Arrange cut-side down and roast for 20-25 minutes until caramelized and tender.

  • 3

    Meanwhile, pat the pork chop dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes.

  • 4

    Core and slice the apple into 1/4-inch wedges.

  • 5

    Heat a medium cast-iron skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the pork chop for 3-4 minutes on each side until golden brown.

  • 6

    Reduce heat to medium, add 1 tablespoon butter to the pan. Add sage leaves and minced garlic, and cook until fragrant, about 30 seconds.

  • 7

    Tilt the pan slightly and spoon the sage-infused butter over the pork chop continuously for 1-2 minutes. Transfer pork to a plate and tent with foil to rest.

  • 8

    In the same pan, add the remaining 1 tablespoon butter and apple slices. Cook for 5-6 minutes, stirring occasionally, until apples begin to soften and caramelize.

  • 9

    Add honey, balsamic vinegar, and chicken broth to the apples. Simmer for 3-4 minutes until liquid reduces and apples are tender but not mushy.

  • 10

    When Brussels sprouts are done, toss with dried cranberries.

  • 11

    Serve the pork chop with the caramelized apple compote spooned over the top and Brussels sprouts on the side.

Nutrition Information (per serving)
520
Calories
32g
Protein
35g
Carbs
28g
Fat
Reviews (1)
EH.
Edward H.
4/29/2025

5/5

amazing!