Ingredients:
0.5 Pound grapes, red seedless
0.5 Teaspoon syrup, Maple
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Directions:
Preheat oven to 450.
Wash brussels and grapes. Trim ends and halve brussels sprouts. Pick grapes off the stems. Transfer to a sheet pan. Drizzle with 1 tablespoon oil and season with 1/2 teaspoon of thyme, salt and pepper to taste. Toss to coat.
Place in oven and roast until browned and tender, about 20 minutes.
In a medium bowl, whisk together Dijon, 1/2 teaspoon Balsamic, maple syrup, 1/4 teaspoon thyme and salt and pepper to taste. Add pork chops to marinade and toss to coat.
Heat a skillet over medium-high heat. Coat bottom of skillet with 1 tablespoon of oil. Add pork chops and cook until cooked through, 3 to 5 minutes per side, depending on thickness. Spoon any remaining marinade over the top while cooking.
Remove sheet pan from oven, drizzle Brussels and grapes with 1 teaspoon of Balsamic and toss to coat.
To serve, place Brussels and grapes and lay a pork chop across the top. |