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Maple-Balsamic Pork Chops
with warm brussels sprouts salad

Active: 40 minTotal: 1 hr

Maple-balsamic vinaigrette does double duty in tonight's meal - serving as a marinade for pork and a dressing for warm brussels sprouts salad.

Tags

Ingredients

Servings:
4
Metric
Maple-Balsamic Pork Chops:
  • Pork chops, bone-in or out - 4
  • Oil, cooking - 1 Tbsp
Maple-Balsamic Vinaigrette and Marinade:
  • Maple syrup - 2 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Oil, cooking - 3 Tbsp
Warm Brussels Sprouts Salad:
  • Cheese, parmesan - 1 oz, grated
  • Dates, pitted - 6, sliced (sub dried cranberries)
  • Chives - 1 Tbsp, chopped
  • Brussels sprouts - 1 lb, shredded
  • Oil, olive - 1 Tbsp
  • Sunflower seeds - 1/4 cup (sub chopped pecans or walnuts)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make maple-balsamic vinaigrette and marinade - Whisk together maple syrup, vinegar, Dijon mustard, soy sauce and cooking oil. (Can be done up to 5 days ahead)
  2. Pork chops - Pour 2 Tbsp / 30 mL (for 4 servings; adjust accordingly if customizing) of vinaigrette / marinade over pork (reserve remaining vinaigrette / marinade for salad) and turn to coat on all sides. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Cheese / Dates / Chives - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)

Make

  1. Remove pork chops from marinade (discard marinade) and season with some salt and pepper.
  2. Heat a skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  3. When pork is finished, let rest for ~5 minutes. Return skillet to heat.
  4. To heated skillet add olive oil and then brussels sprouts with some salt. Saute until brussels sprouts soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes.
  5. Transfer brussels sprouts to a mixing bowl and toss with remaining vinaigrette / marinade, dates, chives, cheese and sunflower seeds.
  6. Serve pork with brussels sprouts salad on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (88)
Gluten-free (6)
Paleo (6)
Vegetarian (15)

40 reviews

Pork was meh, but added bacon to the brussel sprouts and used walnuts and cranberries....definitely making it for thanksgiving!

By: Laura
Posted: Oct 31, 2017
Diet: Gluten-free
0 Helpful

We made the paleo version and it was fantastic! So good I can't wait to have our leftovers tomorrow night.

By: Rachel
Posted: Oct 31, 2017
Diet: Paleo
0 Helpful

My pork chops were thick and took quite a bit longer to cook. Otherwise, great meal. Loved the salad!

By: Emily
Posted: Oct 30, 2017
Diet: Original
0 Helpful

So yummy and it comes together really quickly. Next time I'd half the maple syrup. The dressing was a tad on the sweet side. I doubled the marinade because we used 2 lbs of pork chops.

By: Sara
Posted: Oct 29, 2017
Diet: Original
0 Helpful