Pork Chops and Cider-Braised Brussels Sprouts, from Gael

Pork Chops and Cider-Braised Brussels Sprouts, from Gael

Via Rachael Ray Magazine, Jan/Feb 2015


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.