with Garlicky Brussels Sprout & Onion Jumble

Yield: 2

Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts.
Prep: 5 Cook: 35

• 8oz Brussels sprouts
• 1tsp garlic powder
• 1oz apricot jam
• 1onion garlic
• 10oz pork chops
• 1tsp dried rosemary
• 5tsp balsamic vinegar
• 1oz chicken stock concentrate
• salt & pepper
• 1tsp sugar
• 1TBS cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate garlic.

Roast veggies:

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Prep pork:

Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly.

Turn off heat, transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2- to 3-minutes. Add minced garlic, cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar, cook until syrupy, 30-60 seconds.

Stir in ¼ cup water, stock concentrate, and 1 tsp sugar, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.