Mealime recipe · lives on in MealPot
Pork Chops with Brussels Sprouts, Apple & Almond Salad
- 35 min
- 2–6 servings
- 659 kcal / serving
Juicy pork chops pair with crisp Brussels sprouts and a bright apple-almond salad. The combo is quick and balanced for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds
- ½ lbBrussels sprouts
- 1 clovegarlic
- 1Granny Smith apple
- ½lemon
- 2pork chops, boneless
- Granny Smith apples
- lemons
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, salt
Cookware
baking dish · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel skillet · stirring spoon · whisk or fork
Directions
- Preheat the oven to 400°F and line a small baking dish with the pork chops.
- Season the chops with salt and pepper, then set aside.
- Whisk together maple syrup, Dijon mustard, and balsamic vinegar in a small bowl to make the glaze.
- Spread about half of the glaze over the pork chops, then transfer the dish to the oven and bake for 10 minutes.
- Turn the chops, spoon the remaining glaze over the top, and continue baking until the pork is cooked through, about 10–15 minutes more.
- While the pork finishes, mince the garlic and trim and shred the Brussels sprouts.
- Heat a skillet over medium and add a thin coating of oil, then sauté the garlic until fragrant, 15–30 seconds. Add Brussels sprouts and cook, stirring occasionally, until just softened, 2–3 minutes; remove from heat and cool slightly.
- In a medium bowl, whisk together lemon juice, olive oil, salt, and pepper, then slice the apples and add to the dressing along with chopped almonds. Toss with the Brussels sprouts to finish the salad.
- Plate the pork chops with a generous portion of salad and serve.
Two tips
- Prep the salad components a bit ahead by chopping the almonds and apples early, then refrigerate until ready to mix.
- For a different crunch, swap in any remaining almonds for a handful of finely chopped walnuts and serve with a side of crusty bread if available.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 37 g
- Carbs
- 33 g
- Fat
- 45 g
- Fiber
- 8 g
- Sodium
- 151 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.