Fit and Fresh

Strive to lead a fit and fresh life!

Pork Chops and Brussels Sprouts April 20, 2011

Filed under: Pork,Sides — fitandfresh @ 10:10 pm
Tags: , ,

I have been trying to perfect cooking pork chops without making them too tough…well the time has finally come! I was inspired by a few recipes I found online, but this recipe is my own 🙂  I combined the apple/pork combo that I found on a lot of sites, but tried to make the marinade more liquid so the chops would be tender. And I just had to add a side of my favorite brussels sprouts recipe to bring together the Dijon flavors.

Apple Shallot Pork Chops


  • 2 boneless pork chops
  • 2 tbsp natural unsweetened applesauce
  • 1 tbsp Dijon mustard
  • ½ shallot, minced
  • 1 tbsp apple cider vinegar
  • 1-2 tsp cinnamon
  • 1-2 tsp black pepper
  • 1 tbsp coconut oil


Heat oven to 325 degrees. Combine applesauce, mustard, shallot, vinegar, cinnamon, and black pepper in bowl. Add pork chops and marinade for at least 30 minutes. After pork chops are finished marinating, heat skillet over medium high heat. Coat skillet with coconut oil. Sear chops on each side for 3-4 minutes or until browned. Transfer pork chops to baking dish and cook until no longer pink in the middle, approximately 10 minutes depending on thickness of chops. 

Honey Dijon Brussels Sprouts


  • ¼ lb Brussels sprouts (about 2 handfuls)
  • 1 tbsp coconut oil
  • 2 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Small handful of dried cranberries and sliced almonds


Preheat oven to 425 degrees. Cut stems off Brussels sprouts and peel a few outer layers of leaves off. Rinse in cold water and drain. Combine oil, mustard, garlic, honey, and black pepper. Combine mustard mixture with Brussels sprouts in oven proof dish. Sprinkle cranberries and almonds on top. Bake approximately 20 minutes or until leaves start turning brown and crispy.


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