Pork Chops with Sautéed Apples & Brussels Sprouts

Directions

1. Wash the Brussels sprouts and apples and dry them well.
2. Slice the shallot into small pieces and transfer to a small bowl.
3. Warm a skillet over medium-high heat.
4. Pat the pork chops dry and season generously with salt and pepper on both sides.
5. Add coconut oil to the skillet and let it coat the bottom, then place the chops in the pan and sear 2–3 minutes per side until a crust forms.
6. Lower the heat to medium and continue cooking the pork until fully cooked, flipping as needed, about 3–5 minutes more; transfer the chops to a plate.
7. Trim the stems and any dry outer leaves from the Brussels sprouts, then quarter them lengthwise.
8. Add the shallot to the skillet and cook, stirring often, until softened, about 2–3 minutes.
9. Add the Brussels sprouts to the skillet and sear on one side for 4–6 minutes, then stir and cook until browned all over and tender inside, another 4–6 minutes.
10. Core and dice the apples into ¾-inch pieces, then add them in the last few minutes of cooking and cook until softened, 3–4 minutes.
11. Finish with a drizzle of apple cider vinegar and season with salt and pepper; toss to combine, then divide pork, sprouts, and apples onto plates and serve with a side of Dijon if desired.