Roasted Pork Loin Chops with Brussels Sprouts, Apple & Sage
A simple oven dinner with juicy pork chops, roasted Brussels sprouts, and sweet apples finished with sage. Seasonal brassicas and apples make this a strong March fit for Washington, while the flavor profile stays different from your recent mushroom-sauced pork and cabbage braise.
Ingredients
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Dubreton Organic Boneless Pork Loin Chops, 12 OZ1 package $9.49
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Brussels Organic Sprouts, 16 Ounce1 bag $4.99
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Organic Kanzi Apple1 large $2.99
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Yellow Onion1/2 medium $1.49
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Organic Sage, 0.5 OZ1 to 2 teaspoons chopped $2.99
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Organic Garlic, 3 CT2 cloves $2.89
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Organic Lemon Bag1/2 lemon $5.54
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Olive oil2 tablespoons pantry
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Saltto taste pantry
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Black pepperto taste pantry
Instructions
- Heat oven to 425°F.
- Halve the Brussels sprouts, slice the apple into wedges, and slice the onion. Toss with 1 1/2 tablespoons olive oil, salt, pepper, and 1 minced garlic clove on a sheet pan.
- Roast 15 minutes.
- Season the pork chops with salt, pepper, chopped sage, and the remaining minced garlic clove.
- Push the vegetables to the sides of the pan, add the pork chops, and roast 12 to 15 minutes more, until the pork is just cooked through.
- Finish with a squeeze of lemon over the pan and rest 3 minutes before serving.
Cook time: 50 minutes
Estimated cost: $16-20
Health notes: Balanced plate with protein, fiber, and a moderate amount of fat; easy to keep lighter by using minimal oil.
Drink pairing: Pinot Noir or dry cider