Blackened Pork Chops with Sweet Potato Wedges and Apple-Cranberry Brussels Sprouts

These blackened pork chops bring together a savory spice rub with just enough sugar to help the outside brown beautifully in the pan.

On the side, roasted sweet potato wedges add comfort, while shredded Brussels sprouts cook quickly with tart apple, dried cranberries, lemon zest and lemon juice for a bright, slightly sweet hash.

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Ingredients

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F.
2. Halve the sweet potato, then cut it into 1/2-inch-thick wedges. Place the wedges on a baking sheet and toss with a drizzle of olive oil, salt and pepper.
3. Roast the sweet potato wedges until lightly browned and tender, 20 to 25 minutes, tossing halfway through.
4. While the sweet potatoes roast, trim the Brussels sprouts. Halve them lengthwise, then thinly slice into shreds.
5. Peel, core and dice the Granny Smith apple. Zest the lemon, then halve it.
6. In a shallow dish, stir together the blackening spice and sugar.
7. Season the pork chops all over with salt and pepper. Add them to the dish with the spice-sugar mixture and turn to coat evenly. You may not need every bit of the rub.
8. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the pork chops and cook until browned and cooked to your preferred doneness, 3 to 4 minutes per side.
9. Transfer the pork chops to a plate and let them rest for 5 minutes.
10. While the pork rests, heat another drizzle of olive oil in the same pan over medium heat. Add the shredded Brussels sprouts and diced apple.
11. Cook, tossing occasionally, until the Brussels sprouts are browned and the apple is tender, 5 to 6 minutes.
12. Stir in the dried cranberries, a pinch of lemon zest and a squeeze of lemon juice to taste. Season the hash with salt and pepper.
13. Thinly slice the pork chops against the grain. Divide the pork, roasted sweet potato wedges and Brussels sprout-apple hash between plates and serve.

Recipe Tips

FAQ

Can I use the same pan for the pork and the Brussels sprout hash?

Yes. The recipe cooks the hash in the same pan after the pork rests, which adds extra flavor from the browned bits left behind.

Do I have to peel the apple?

The method calls for peeling, coring and dicing the apple before cooking it with the Brussels sprouts.

How thick should I cut the sweet potato wedges?

Cut the sweet potato into wedges about 1/2 inch thick so they roast until lightly browned in 20 to 25 minutes.

What does the sugar do in the pork rub?

The sugar mixes with the blackening spice and helps create a browned, flavorful coating as the pork sears.