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Ambassador [Associate]
Ambassador [Associate]
  • 536 calories
  • 40 min
  • 4 servings


  • 1 ½ lb Brussels sprouts
  • 2 Gala apples
  • 4 pork chops, bone-in
  • 2 shallots
  • apple cider vinegar
  • black pepper
  • salt
  • virgin coconut oil


  1. Wash and dry the fresh produce.
    • 1 ½ lb Brussels sprouts
    • 2 Gala apples
  2. Trim off and discard the ends of the shallots; peel and small dice the shallots (cut into ¼-inch pieces). Transfer to a small bowl.
    • 2 shallots
  3. Preheat a skillet over medium-high heat.
  4. While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    • 4 pork chops, bone-in
    • 1 tsp salt
    • ½ tsp black pepper
  5. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  6. Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
  7. While the pork chops cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise.
  8. Once the pork has been transferred, add the shallots to the skillet; cook, stirring frequently, until softened, 2 to 3 minutes.
  9. Add the Brussels sprouts to the skillet; cook until they have a nice sear on one side, 4 to 6 minutes. Then, give them a stir and continue cooking until they are browned all over and tender on the inside, another 4 to 6 minutes.
  10. While the Brussels sprouts cook, quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples (cut into ¾-inch cubes).
  11. In the last few minutes of cooking time, add the apples to the Brussels sprouts; cook, stirring occasionally, until the apples are softened, 3 to 4 minutes.
  12. Drizzle the sprouts and apples with apple cider vinegar and season with salt and pepper; toss to combine.
    • 1 tbsp apple cider vinegar
    • ½ tsp salt
    • ¼ tsp black pepper
  13. To serve, divide the pork chops and the sautéed Brussels sprouts and apples between plates. Add a dollop of Dijon to the side for dipping the pork if desired. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • spatula
  • stainless steel or cast iron skillet
  • tongs