Ingredients
- 2 boneless pork chops
- 1 tablespoon packed brown sugar
- 2 teaspoons paprika
- 2 teaspoons kosher salt, divided
- 1 ½ teaspoons Chinese five spice blend
- 1 ½ teaspoons ground fennel seeds
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium Golden Delicious apples, cut in eighths
- ¼ cup dried cranberries
- ¼ cup pure maple syrup
- 2 tablespoons balsamic vinegar
- ¼ teaspoon coarse black pepper
Directions
- Place rack on bottom position of toaster oven. Heat the toaster oven to 425°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil.
- In a small bowl, combine brown sugar, paprika, 1 ½ teaspoons salt, Chinese five spice blend, fennel, garlic powder and onion powder. Rub both sides of pork chops with spice rub. Place pork chops in center of pan.
- In a large bowl, combine Brussels sprouts, apples and cranberries.
- In a small bowl, combine maple syrup, vinegar, remaining ½ teaspoon salt and black pepper. Pour over vegetable mixture. Stir until evenly coated. Arrange vegetables evenly in pan around pork.
- Bake 20 minutes. Stir vegetables.
- Continue baking until pork reaches 145°F when tested with a meat thermometer and vegetables are roasted, about 5 minutes. Remove pork chops to serving plates. Stir vegetables with sauce and serve with pork. Drizzle pork with sauce if desired.
Serves:1-2
