Pork Chops & Cider-Braised Brussels Sprouts

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Pork Chops & Cider-Braised Brussels Sprouts
  • 2Servings


  • 2 8 ounces bone-in pork chops
  • 1 tablespoon canola oil
  • 3/4 pound Brussels sprouts, halved
  • 6 tablespoons apple cider
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves


Season chops. In skillet, cook chops in oil over medium-high, turning once, until cooked through, 10 minutes. Transfer to plate. In skillet, brown sprouts, stirring, 2 minutes. Add remaining ingredients; cook until sprouts are tender, 4 minutes. Season. Serve with pork.