Cast Iron Pork Chops with Roasted Apples

Thick-cut pork chops seared to perfection in a cast iron skillet, then finished in the oven with tender roasted apples and crispy Brussels sprouts. Served alongside creamy garlic mashed potatoes and crusty bread for a comforting and complete meal.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $4.47/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Ingredients

• 4 pork chops (thick-cut, boneless)
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 apples (medium, cored and sliced)
• 1 pound Brussels sprouts (trimmed and halved)
• 1.5 pound Yukon Gold potato (peeled and quartered)
• 0.25 cup heavy cream
• 0.25 cup butter (unsalted)
• 2 clove garlic (minced)
• 0.5 cup chicken broth
• 2 tablespoon fresh parsley (chopped)
• 0.5 crusty bread

Instructions

1. Preheat oven to 375°F (190°C). Season the pork chops on both sides with dried rosemary, garlic powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
2. Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, sear the seasoned pork chops for 3-4 minutes per side, until golden brown. Remove pork chops from the skillet and set aside.
3. Add the sliced apples and halved Brussels sprouts to the same skillet. Toss lightly with any remaining oil and pan drippings. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the pork chops back into the skillet with the apples and Brussels sprouts.
4. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender-crisp.
5. While the pork is roasting, prepare the mashed potatoes. Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
6. Return the drained potatoes to the pot over low heat for 1 minute to dry out. Add heavy cream, unsalted butter, minced garlic, and chicken broth to the potatoes. Mash until smooth and creamy. Season with additional salt and black pepper to taste.
7. Once pork chops are done, remove the skillet from the oven. Let the pork rest for a few minutes. Serve the pork chops with the roasted apples and Brussels sprouts, alongside the creamy garlic mashed potatoes and crusty bread. Garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 679
• Protein: 59 g
• Carbohydrates: 52.5 g
• Fat: 25.5 g
• Fiber: 10.2 g
• Sodium: 867 mg
• Saturated Fat: 13.3 g
• Sugar: 12 g
• Cholesterol: 195 mg