Instructions

1. 1

   Prep Brussels sprouts & pork

   • Trim stem end and quarter Brussels sprouts. In medium bowl, toss together Brussels sprouts, 1 teaspoon cooking oil and a pinch of salt. Evenly spread Brussels sprouts in Zone 2 and 3 of Brava metal tray.
   • Pat pork chops dry with paper towels.
   • Season chops on both sides with a pinch of salt and pepper.
   • Place chops in Zone 1 of metal tray. Make sure thickest chop is on left side of Zone 1.
   • Put 1 sage leaf underneath each chop. Save remaining sage for finishing dish.

---

2. 

   2

   Slide metal tray into top shelf

   • Select “Pork Chops with Brussels Sprouts and Apples” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of pork chop.
   • While food cooks, prepare vinaigrette and remaining ingredients.

---

3. 

   3

   Make vinaigrette & prep remaining ingredients

   • In small bowl, combine apple cider vinegar, Dijon mustard, 2 tablespoons plus 1 teaspoon extra-virgin olive oil and a pinch of salt; stir well.
   • If desired, peel apple. Halve apple and remove core; thinly slice apple.
   • Remove 1 or 2 sage leaves from stem; finely chop leaves. You may have some sage left over.

---

4. 

   4

   Finish & serve

   • When your food is done, slice pork chops across the grain.
   • In large bowl, toss together Brussels sprouts, apple and chopped sage with half of vinaigrette.
   • Arrange pork, Brussels sprouts and apple on individual plates. If desired, drizzle pork with remaining vinaigrette.

---