The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts
Ingredients
  • 2tablespoons Mortar and Pestle’s Rhyno Rubavailable at The Spicy Olive
  • 41 inch thick pork chopsbone-in center cut
  • 3tablespoons The Spicy Olive’s Garlic Olive OilThe Spicy Olive’s Herbs de Provence would also work
  • 2teaspoon The Spicy Olive’s Garlic Olive OilThe Spicy Olive’s Herbs de Provence would also work
  • 3tablespoon The Spicy Olive’s Red Apple Balsamic VinegarThe Spicy Olive’s Cinnamon Pear, Black Cherry or Gravenstein Apple would also work
  • 1 Gala applecut into wedges
  • 1pound brussels sproutsfresh, trimmed and cut in half
Instructions
  1. Preheat oven to 425 degrees. Rube each pork chop with 1/2 tsp of olive oil, then rub Rhyno Rub into each side of the pork chops (about 2 tsp per chop). Whisk together apple balsamic and remaining Rhyno Rub, slowly whisk in remain olive oil. Place apples and brussels sprouts in a bowl and pour balsamic mixture over and toss to coat. Line a baking sheet with aluminum foil and coat with 1-2 tsp olive oil. Place pork chops in center of baking sheet and surround with apple, brussels sprouts mixture. Bake at 425 degrees for 12 minutes; turn pork chops over and bake 10-14 more minutes (until meat thermometer registers 140 degrees). Remove pork chops and cover with foil. Stir apple mixture on sheet pan, and spread in an even layer. Increase oven temperature to broil for 3-4 minutes until browned. Serve apple mixture with pork chops, can add a drizzle of Red Apple balsamic if desired.