Zone Diet - Pork Chop Dijon with Brussel Sprouts

Contributed by:
David Loesch

Ingredients:

Brussel Sprouts and Apples

3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste

Pork Chop Dijon

4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced

Directions:

Brussel Sprouts and Apples

Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time). Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts. Add salt to taste. Add sprouts and boil until bright green and crisp tender (about 5 minutes). Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan. Add apple pieces and drained sprouts. Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.

Pork Chop Dijon

Heat olive oil in small non-stick pan. Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry. Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan. Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.

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