Maple-Glazed Pork Chops with Roasted Apples and Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared pork chops coated with a sweet maple glaze, served alongside caramelized roasted apples and Brussels sprouts. This American-inspired pork recipe, ready in about 45 minutes, pairs bone-in pork chops, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 1 large sliced apple with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes until caramelized and tender, stirring halfway.
  2. Step 2: Meanwhile, season 4 bone-in pork chops with 1/2 tsp salt and 1/2 tsp black pepper on both sides.
  3. Step 3: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add pork chops and sear for 4 minutes per side until golden and cooked through. Remove chops and set aside.
  4. Step 4: Lower heat to medium and add 1/4 cup maple syrup and 1 tbsp Dijon mustard to the skillet. Stir and cook for 2 minutes until syrup thickens slightly and coats the pan.
  5. Step 5: Return pork chops to the skillet, turning to coat them in the maple glaze. Cook for 1 more minute to warm through.
  6. Step 6: Serve pork chops topped with fresh 1 tbsp chopped thyme leaves alongside the roasted Brussels sprouts and apples.

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