What You'll Need

For the Apple & Sage Pork Chops

• 2 bone-in pasture raised pork chops
• 2 tbsp extra virgin olive oil or tallow
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 3 tbsp grass-fed organic unsalted butter
• 6-10 fresh sage leaves
• 3 cloves garlic, smashed
• ¼ cup organic low sugar apple butter
• 2 Honeycrisp apples, cored and cut into wedges
• 1½ tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• ½ tsp cinnamon
• Salt & black pepper to taste

For the Creamy Polenta

• 1 cup yellow cornmeal
• 3 cups low-sodium chicken broth
• 1 cup organic fat free milk 
• ½ cup freshly grated Parmesan cheese
• 1 tbsp extra virgin olive oil or tallow
• 1 tbsp grass-fed organic unsalted butter
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh chives, finely chopped

For the Roasted Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 1 Honeycrisp apple, diced
• 1 tbsp extra virgin olive oil or tallow
• 1 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• ½ tsp Dijon mustard
• ¼ tsp cinnamon
• ½ tsp garlic powder
• Salt & freshly cracked black pepper
• 2 tbsp pumpkin seeds or walnuts, roughly chopped
• 1 tbsp dried cranberries, (optional)

Let's Cook

1. Start the Brussels Sprouts

Preheat your oven to 425°F. Place the halved Brussels sprouts and diced apple on a large baking sheet. Drizzle with olive oil or tallow. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, cinnamon, and garlic powder. Pour the mixture over the Brussels sprouts and apples and toss until evenly coated. Season with salt and freshly cracked black pepper. Spread everything into an even layer, making sure the Brussels sprouts are mostly cut-side down. Roast for 20–25 minutes, tossing once halfway through, until the Brussels sprouts are browned and caramelized and the apples are tender. During the final 5 minutes, sprinkle the pumpkin seeds or walnuts over the pan. Add the dried cranberries after removing from the oven, if using.

2. Make the Creamy Polenta

While the Brussels sprouts roast, bring the chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in the cornmeal. Reduce the heat to low and continue whisking for about 2 minutes to prevent lumps. Add the minced garlic, salt, and black pepper. Cook for 15–20 minutes, stirring frequently, until the polenta becomes smooth and creamy. If it becomes too thick, add a splash of broth. Remove from the heat and stir in the Parmesan, butter, and olive oil. Finish with fresh chopped chives. Keep warm over very low heat, stirring occasionally.

3. Prepare the Pork Chops

Pat the pork chops dry with paper towels. Season both sides generously with salt and freshly cracked black pepper. Heat a large oven-safe cast iron skillet over medium-high heat. Add the olive oil or tallow. Once hot, place the pork chops in the skillet. Sear for 2–3 minutes per side, until deeply browned. Reduce the heat to medium and continue cooking until the pork reaches an internal temperature of 145°F. Transfer the pork chops to a plate and allow them to rest.

4. Make the Apple Butter & Sage Sauce

Using the same skillet, add the butter, sage leaves, smashed garlic, and apple wedges. Cook over medium heat for 2–3 minutes, allowing the butter to begin browning and the apples to soften. Add the cinnamon, fresh thyme, salt, and black pepper. Stir in the apple butter and balsamic vinegar. Cook for another 1–2 minutes, allowing the sauce to become glossy and slightly caramelized.

5. Finish the Pork

Return the pork chops to the skillet. Spoon the apple butter sauce over the pork. Allow everything to cook together for another 1–2 minutes, just long enough for the pork to become coated in the sauce. Remove from the heat and let the pork rest for 5 minutes.

6. Plate & Serve

Spoon a generous portion of creamy polenta onto each plate. Place the apple butter-glazed pork chop alongside the polenta. Spoon the caramelized apples, sage butter, and pan sauce over the pork. Add a serving of the roasted Brussels sprouts on the side. Finish the entire plate with, Fresh chopped chives, Fresh sage, Freshly cracked black pepper, and a small sprinkle of flaky sea salt. Serve and enjoy! Cheers!