Contributed by Stacy from Beauty and the Foodie
One Pan Pork Chop Bacon Brussels Sprout Skillet
Ingredients:
- 1 lb Pork Chops 4-5 chops, boneless or bone-in
- 1.5 tbsp Olive Oil or avocado oil
- 1 tsp Sea Salt divided
- .50 tsp Black Peppercorns divided
- 10 tbsp Chicken Broth
- 2 tsp Chicken Broth
- 1 tsp Dijon Mustard
- 0.50 tbsp Balsamic Vinegar
- 0.25 c Applesauce unsweetened
- 0.25 c Onions chopped
- 2 cloves Garlic minced or pressed
- 1.25 c Brussels Sprouts halved or quartered
- .25 lb Bacon 3-4 slices, cooked and crumbled
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Sage leaves, chopped
Instructions:
- Heat a large skillet over medium high heat add ½ tbsp olive oil.
- Add pork chops and sprinkle with ½ tsp salt and ¼ tsp pepper and sear each side of pork for 5 to 6 minutes until browned. Remove pork from skillet and set aside.
- In a medium size mixing bowl combine: chicken broth, remaining salt and pepper, Dijon mustard, balsamic vinegar, and apple sauce. Whisk together and set aside.
- In the same skillet over medium high heat add the remaining 1 tbsp olive oil, onion, garlic, Brussels sprout halves, rosemary and sage leaves. Stir fry until veggies are lightly browned and softened for about 5 minutes.
- Add pork chops back to the skillet, and pour the chicken broth sauce mixture over the pork chops and Brussels sprouts. Sprinkle with crumbled bacon.
- Heat until sauce is bubbling, turn down heat to low, cover and simmer for 5 to 8 minutes or until pork is done. Serve.
Nutrition
Calories: 372kcal | Carbohydrates: 7g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 992mg | Potassium: 641mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 27.2mg | Calcium: 30mg | Iron: 1.3mg
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