Maple-Glazed Pork Chops with Roasted Brussels Sprouts and Apple Slices

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Pan-seared pork chops finished with a sweet maple glaze accompanied by caramelized Brussels sprouts and tender apple slices. This American Southern-inspired pork recipe, ready in about 45 minutes, pairs bone-in pork chops, salt, black pepper 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 Southern cuisine 450 cal/serving

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Ingredients

4 (6-ounce) bone-in pork chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup maple syrup
1 tablespoon Dijon mustard
1 pound, halved Brussels sprouts
1 large, cored and sliced into 1/4-inch wedges apple
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 pound halved Brussels sprouts and 1 large sliced apple with 1 tablespoon olive oil and a pinch of salt. Spread on a rimmed baking sheet and roast for 20 minutes until tender and caramelized.
Step 2: Meanwhile, season 4 bone-in pork chops with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4 minutes per side until golden brown and cooked through (145°F internal temperature). Remove chops and keep warm.
Step 4: In the same skillet, reduce heat to medium and whisk together 1/4 cup maple syrup and 1 tablespoon Dijon mustard. Simmer for 2-3 minutes until slightly thickened and syrupy.
Step 5: Stir in 2 tablespoons unsalted butter and 1 teaspoon fresh thyme leaves until melted and glossy.
Step 6: Return pork chops to the skillet and spoon the maple glaze over each chop to coat.
Step 7: Serve pork chops topped with glaze alongside the roasted Brussels sprouts and apple slices.