- 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.