Apple Cider Pork Chops with Roasted Sweet Potatoes & Brussels Sprouts

Ingredients

• 1 1/4 to 1 1/2 lbs boneless center cut pork chops (about 4 chops, 3/4-inch thick)
• 1 1/2 lbs sweet potatoes, peeled and cut into 3/4-inch chunks
• 12 oz Brussels sprouts, trimmed and halved
• 1 large Michigan Honeycrisp apple, cored and cut into 1/2-inch wedges
• 3 tbsp olive oil, divided
• Kosher salt and black pepper
• 3/4 cup apple cider (not vinegar)
• 1 tbsp Dijon mustard
• 1 tbsp light brown sugar
• 1/2 tsp dried thyme

Steps

1. Heat oven to 425°F. Line a rimmed baking sheet with foil. In a large bowl, toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, 3/4 tsp salt and several grinds of pepper. Spread vegetables evenly on the baking sheet.
2. Roast vegetables for 20 minutes. Meanwhile, pat pork chops dry. Rub all over with 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and the thyme.
3. After 20 minutes, remove the sheet from the oven. Toss veggies, nestle the pork chops and apple wedges among them, and return the pan to the oven.
4. Roast until pork reads 145°F internally and vegetables are browned and tender, 15-20 minutes more. Transfer pork and produce to a platter. Tent loosely with foil.
5. While the pan is roasting, combine apple cider, mustard and brown sugar in a small saucepan. Bring to a boil over medium-high heat, then simmer until reduced to 1/3 cup, about 8-10 minutes. Whisk in the final 1/2 tbsp olive oil.
6. Spoon the warm cider glaze over the pork and vegetables to serve.