¾ pound
Brussels sprouts, cut in half or quartered if large
¾ pound
baby potatoes, cut in half
3 tablespoons
extra-virgin olive oil
1 ¾ teaspoons
sea salt
4
bone-in pork chops, (around 1-inch thick)
½ teaspoon
freshly cracked black pepper
2 tablespoons
unsalted butter, melted
2 tablespoons
whole grain mustard, plus more for serving
¼ cup
apricot jam, plus more for serving
4
dried apricots, finely chopped (optional)
1 teaspoon
unfiltered apple cider vinegar
Ingredients
¾ pound
Brussels sprouts, cut in half or quartered if large
¾ pound
baby potatoes, cut in half
3 tablespoons
extra-virgin olive oil
1 ¾ teaspoons
sea salt
4
bone-in pork chops, (around 1-inch thick)
½ teaspoon
freshly cracked black pepper
2 tablespoons
unsalted butter, melted
2 tablespoons
whole grain mustard, plus more for serving
¼ cup
apricot jam, plus more for serving
4
dried apricots, finely chopped (optional)
1 teaspoon
unfiltered apple cider vinegar
Method
Preheat the oven to 375°F with a rack in the center position.
On a rimmed baking sheet, toss the Brussels sprouts and potatoes with 1½ tablespoons of olive oil and ½ teaspoon salt. Cook for 10 minutes.
Meanwhile, pat the pork chops dry with a paper towel and season them on both sides with 1 teaspoon salt and pepper.
In a large skillet set over high heat, heat remaining 1½ tablespoons olive oil, until glistening. Add pork chops and sear, working in batches if needed. Cook for 2 to 4 minutes on both sides until golden brown. Transfer to a plate.
In a small bowl, mix together the butter, mustard, apricot jam, dried apricots (if using), vinegar and remaining ¼ teaspoon salt.
Remove the vegetables from the oven and nestle the pork chops between them. Brush the pork chops with the apricot mixture and bake for 15 to 20 minutes, until the pork chops are cooked through and vegetables are tender.
Serve with additional apricot preserves or whole grain mustard, if desired.
