Food Geek Friday: Pork Chop with Apples and Brussels Sprouts

I recently heard about the book, "Serve Yourself: Nightly Adventures in Cooking for One," by Joe Yonan. When I looked inside on Amazon, I was intrigued but I like to actually hold a book - especially a cook book - and really look inside before I purchase so I didn't immediately buy it. However, I've been bored with my current recipes for quite a while and since I'm participating in October #Unprocessed, I wanted some fresh inspiration. I found it.

The other day I went to the bookstore and checked out the book in person. What I love most - other than proving that cooking for one doesn't have to be boring - is that there's some cross pollination of recipes. I.e. - the enchiladas use the chili recipe as one of its ingredients and the soup bases give a few variations to transform it into. Another major bonus is that the recipes don't call for processed foods, perfect for this month's challenge. {Disclaimer: I've only skimmed the book, so the need for something processed may be hidden in there but I doubt it.}

For the first time ever, I found a recipe that used many things I already owned and immediately bought the book, went to the grocery store to pick up some missing ingredients and made the recipe for dinner that night.

Here it is. Classic fall flavors and only needs one dish.

Pork Chop with Apple and Brussels Sprouts

adapted from Serve Yourself by Joe Yonan

Ingredients

  • 1 pork chop, preferably not more than 1/2 inch thick
  • 1/2 Granny Smith apple, cored and cut first into small wedges lengthwise and then crosswise thinly.
  • 3 or 4 Brussels sprouts, halved and then thinly sliced lengthwise.
  • 1 shallot lobe, thinly sliced
  • 2 tbsp dry white wine
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions

  1. Pat the pork chop dry with a paper towel and season with salt and pepper. Pour oil into cold skillet, press chop into the skillet and place over medium heat.
  2. When pork chop starts to sizzle, scatter the shallot around it. Stir occasionally to prevent burning while leaving the pork chop alone. Cook until lightly browned, 2 to 3 minutes.
  3. Turn the pork chop over, add the apple and Brussels sprouts and sprinkle with salt and pepper. Stir with the shallot to combine, leaving the pork chop alone. Sprinkle the wine over the vegetables.
  4. Decrease heat to medium-low, cover and cook until pork is cooked and sprouts have wilted, 3-4 minutes.
  5. Allow pork chop to rest for a couple of minutes. Then plate it up and eat.