Pork Chop and Sweet Potatoes With Brussels Sprout Salad

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and thinly sliced (about 6 cupscliced)
• 1/2 small red onion (2 ounces; 56 g), thinly sliced (about 1/2 cup sliced)
• 3 tablespoons (45 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) apple cider vinegar
• 1 1/2 tablespoons (22 ml) pure maple syrup
• 1 tablespoon (30 ml) Dijon mustard, divided
• 3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
• 1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, unpeeled, and thinly sliced (1 1/4 cups)
• 1/3 cup pomegranate arils (about 1 3/4 ounce, 50 g) (optional)
• 2 medium sweet potatoes (8 ounces; 226 g each), peeled, and cut into 1/2-inch pieces (about 3 cups)
• 1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, peeled, and cut into 1/2-inch pieces (about 1 1/4 cups)
• 1 small red onion (about 4 ounces; 113 g), thinly sliced (about 1 cup sliced)
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh thyme, plus more for garnish
• 4 slices thick-cut bacon, chopped (about 3/4 cups)
• 4 (12- to 16-ounces each) bone-in pork rib chops (about 1 1/2-inches-thick), patted dry
• 3 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 2/3 cup (160 ml) homemade chicken stock or store-bought low-sodum chicken broth
• 1/4 cup (60 ml) apple butter
• 1/4 cup (60 ml) pure maple syrup
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 tablespoon (7 ml) apple cider vinegar

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