Pork Chops with Sauteed Apples and Brussel Sprouts *

12 oz brussel sprouts, halved
2 Tbsp olive oil
5/8 tsp salt
1/2 tsp freshly ground black pepper
4 (4 oz each) boneless center cut loin pork chops
2 Tbsp butter
12 oz sliced honeycrisp apple
1/3 cup chicken stock
1/8 tsp ground nutmeg
1 Tbsp Dijon mustard
1 Tbsp fresh chopped parsley

Preheat broiler to high with rack in middle of oven.  Combine sprouts, 1 Tbsp oil, 1/4 tsp salt and 1/4 tsp pepper in a bowl.  Toss to coat.  Arrange on a single layer on baking sheet coated with non stick cooking spray.  Broil for 10-12 minutes, stirring every 2-3 minutes.  Sprouts should look slightly charred and will be tender.  Heat a large skillet over medium high heat.  Add remaining 1 Tbsp oil; swirl to coat.  Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper; add to pan.  Cook 3 minutes.  Turn; cook 2 minutes or until done.  Transfer pork to a plate.  Add 1 Tbsp butter and apple to pan; saute 2 minutes.  Add stock and nutmeg; bring mix to a boil.  Stir in remaining 1/8 tsp salt, remaining 1 Tbsp butter, dijon mustard and parsley.  Cook 1 minute.  Return chops to skillet to warm.  Serve pork chops with apples and sprouts.

Serves 4