The Corporate Cookbook

About This Recipe:

One of my favorite pork dishes (aside from a deep fried breaded pork cutlet,) is pork with apples and brussel sprouts. This is a dish that I make every Fall to get into the festive spirit and use seasonal ingredients. I love the sweetness of the apples with the savoriness of the pork, and this sauce comes together super quickly with just a few ingredients. For the brussel sprouts, I just cook them in a pan for about 10 minutes with a few tablespoons of balsamic vinegar and olive oil, and they’re good to go.

Enjoy!

Ingredients (4 servings)

-4 pork loins
-2 Gala apples, thinly sliced
-1 red onion, thinly sliced
-1 cup chicken stock
-1 tbl mustard
-1 tsp fresh thyme
-1/2 tsp dried rosemary
-1/4 tsp cinnamon
-Olive oil
-Salt and pepper

Instructions (30 minutes)

1. In a skillet or Dutch oven over medium heat, pour in 2 tbls of olive oil. Season the pork with salt and pepper, and sear for 3 minutes per side. Transfer to a dish.
2. Add in the apples and onion and cook for 5 minutes. Then mix together the chicken stock, mustard, thyme, rosemary, and cinnamon, and add to the skillet.
3. Bring the mixture to a boil and place the pork back in to finish cooking over low heat. Once the pork reaches an internal temperature of 145 degrees F and the sauce has thickened, serve with vegetables, rice, or bread!