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Pan-Seared Honey Dijon Pork Chops with Leek & Apple Compote and Roasted Brussels Sprouts

Pan-Seared Honey Dijon Pork Chops with Leek & Apple Compote and Roasted Brussels Sprouts

Dinner
Prep Time
20min
Cook Time
40min
Servings
4
Calories
485
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Chef's Note

The key to a perfect sear is patting the pork chops completely dry and not moving them once they hit the hot pan. This creates the flavorful fond that becomes the base of your pan sauce. If your pork chops are thicker than 1 inch, finish them in a 375°F oven after searing until they reach the proper temperature.

Tags
pork
Brussels sprouts
leeks
apples
pan sauce
gluten-free
dinner
searing technique
fall
winter
Ingredients

  • 4 each bone-in pork chops (1-inch thick)

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 3 tbsp olive oil

  • 1 lb Brussels sprouts

  • 2 medium leeks

  • 1 large Honeycrisp or Granny Smith apple

  • 3 cloves garlic

  • 4 sprigs fresh thyme

  • 2 tbsp Dijon mustard

  • 1 tbsp honey

  • 2 tbsp apple cider vinegar

  • 1/2 cup chicken broth

  • 2 tbsp unsalted butter

  • 1 sprig fresh rosemary

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Trim the Brussels sprouts, cut them in half, and place on a baking sheet. Drizzle with 1 tbsp olive oil, season with 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Arrange cut-side down on the baking sheet.

  • 3

    Remove dark green parts from leeks, then slice in half lengthwise. Rinse thoroughly under cold water to remove any grit between layers. Slice leeks into 1/4-inch half-moons.

  • 4

    Peel, core, and dice the apple into 1/2-inch cubes. Mince 3 cloves of garlic. Strip leaves from 2 sprigs of thyme and chop.

  • 5

    Pat pork chops dry with paper towels. Season both sides with 3/4 tsp salt and 1/4 tsp pepper.

  • 6

    Place Brussels sprouts in the oven and roast for 20-25 minutes until caramelized and tender, tossing halfway through.

  • 7

    While Brussels sprouts roast, heat a large skillet over medium-high heat. Add 2 tbsp olive oil. When oil is shimmering, add pork chops and sear for 4-5 minutes without moving them to develop a golden crust and proper fond.

  • 8

    Flip chops and sear for another 3-4 minutes. Add 1 sprig of rosemary and 2 sprigs of thyme to the pan. Reduce heat to medium and continue cooking, occasionally tilting the pan and spooning the herb-infused oil over the chops, until internal temperature reaches 140°F (60°C), about 2-3 more minutes.

  • 9

    Transfer pork chops to a plate and tent with foil to rest for 5 minutes (temperature will rise to 145°F).

  • 10

    In the same skillet with the fond, add leeks and cook over medium heat for 3-4 minutes until they begin to soften. Add diced apple and minced garlic, cooking for another 2-3 minutes.

  • 11

    Add 2 tbsp apple cider vinegar to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.

  • 12

    Stir in 2 tbsp Dijon mustard, 1 tbsp honey, and 1/2 cup chicken broth. Simmer for 5-6 minutes until liquid reduces by half and apples are tender.

  • 13

    Remove from heat and swirl in 2 tbsp cold butter until melted and sauce is glossy. Stir in chopped thyme leaves.

  • 14

    Plate each pork chop with a generous spoonful of leek and apple compote and a side of roasted Brussels sprouts.

  • 15

    Serve immediately while hot.

Nutrition Information (per serving)
485
Calories
32g
Protein
28g
Carbs
27g
Fat
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