Grilled Pork Chops with Caramelized Brussels Sprouts and Apple Gastrique
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just over an hour and feels elegant enough for company. Juicy grilled pork chops pair beautifully with caramelized brussels sprouts that turn sweet and nutty, all finished with a bright apple gastrique that ties everything together. Brussels sprouts are packed with vitamin C and fiber, so you're getting real nutrition alongside serious flavor. The best part? Everything cooks in about thirty five minutes, which means you can have a restaurant quality meal on the table on even your busiest nights without breaking the bank.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1½ poundsfresh brussels sprouts(halved lengthwise)
- 237 mlapple cider vinegar
- 3 tablespoonshoney
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 4 tablespoonsolive oil
- 1½ teaspoonskosher salt
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsunsalted butter
- 1shallot(thinly sliced)
- 1granny smith apple(peeled and diced)
Detail level
Instructions
- 1
Pat pork chops dry with paper towels and season generously on both sides with salt and pepper at least 15 minutes before cooking to allow seasoning to penetrate the meat.
Tip: Dry meat ensures better browning and crust development on the grill.
- 2
Toss brussels sprouts with 2 tablespoons olive oil, minced garlic, and half the thyme. Season with salt and pepper, then set aside until ready to grill.
Tip: Prepare the brussels sprouts while the pork comes to room temperature.
- 3
Preheat grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
- 4
In a small saucepan over medium heat, melt butter and sauté the sliced shallot until softened, about 2 minutes. Add diced apple and cook for 3 minutes until slightly softened. Pour in apple cider vinegar and honey, stirring constantly until the mixture reduces to a syrupy glaze, about 4-5 minutes. Season with a pinch of salt and remove from heat.
Tip: This gastrique can be made while the pork and brussels sprouts are grilling.
- 5
Place brussels sprouts cut-side down on the grill and cook for 6-7 minutes without moving them until they develop a deep caramelized crust. Flip and grill for another 4-5 minutes until tender inside. Transfer to a plate.
Tip: High heat and patience create those delicious charred, crispy edges.
- 6
Rub pork chops lightly with remaining olive oil. Place on the grill and cook for 4-5 minutes on the first side without moving them. Flip, add a thyme sprig on top of each chop, and cook for another 4-5 minutes until internal temperature reaches 145°F.
Tip: Resist the urge to flip early; this ensures a golden crust and even cooking.
- 7
Transfer pork chops to a resting plate and let rest for 5 minutes to allow juices to redistribute throughout the meat.
Tip: Resting prevents the meat from drying out when you cut into it.
- 8
Arrange pork chops and brussels sprouts on serving plates. Drizzle the warm apple gastrique over the pork and vegetables, and serve immediately.
Tip: The warm gastrique will continue to coat the meat as it cools slightly.
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