Careme

Ingredients

• MEAT Boneless Pork Loin Chop 2 chops 5.83
• PRODUCE Organic Japanese Sweet Potato 2 medium, cut into 3/4-inch wedges 2.54
• PRODUCE Organic Brussels Sprouts 1 bag, halved 4.43
• PRODUCE Organic Envy Apple 1 apple, thinly sliced 2.77
• PRODUCE Organic Shallots 1 shallot, thinly sliced 4.99
• Bagged Seedless Lemons, 16 oz 1/2 lemon, juiced 2.77
• Soli Organic Rosemary, 0.5 OZ 1 teaspoon, chopped 2.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry chicken stock or water 1/3 cup
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 2 medium organic Japanese sweet potatoes into 3/4-inch wedges. Halve 1 bag organic Brussels sprouts. Toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 3/4 teaspoon kosher salt, and black pepper. Spread them on a sheet pan with the cut side of the Brussels sprouts facing down where possible.
2. Roast the vegetables for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender and bronzed and the Brussels sprouts are deeply caramelized on the edges.
3. While the vegetables roast, pat dry 2 boneless pork loin chops. Season both sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side until nicely browned. Lower the heat slightly if needed to prevent scorching.
4. Add 1 tablespoon butter, 1 thinly sliced shallot, and 1 thinly sliced apple to the skillet around the pork. Cook for 2 to 3 minutes, stirring the shallot and apple often, until the shallot softens and the apple starts to caramelize.
5. Add 1/3 cup chicken stock or water, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice to the skillet. Scrape up the browned bits. Simmer for 2 to 4 minutes until the sauce lightly reduces and turns glossy. Continue cooking the pork in the sauce until it reaches doneness, about 145°F internally. Transfer the pork chops to a plate to rest for 5 minutes.
6. If the sauce needs more body, simmer it another minute after removing the pork. Taste and adjust with a pinch of salt, pepper, or another few drops of lemon juice. The flavor should be balanced between savory, sweet, and bright.
7. Plate by making a bed of roasted sweet potato wedges and Brussels sprouts on each plate. Slice each pork chop on the bias into thick slices and fan them over the vegetables. Spoon the apple-shallot pan sauce over and around the pork, leaving some browned edges visible for a more elegant look.
8. Serve immediately. For the best appearance, keep the Brussels sprout cut sides facing up on the plate and tuck the glossy apple slices around the pork so the dish looks intentional and colorful rather than piled together.