Pull pork chops out of refrigeration to allow them to come up to room temperature. Split the pork seasoning evenly between the two pork chops and press the seasoning into each side. (Save a ½ teaspoon of pork season to top each pork chop before serving.)
Peel the apples and pears using a small paring knife or produce peeler, and scoop out the cores with an apple corer. Cut the apples and pears into 1inch-2inch thick wedges (or cut the core out after apples and pears are sliced into wedges). The thickness of the wedges are determined by your preference but whether you decide on one inch thickness or two, just make sure all fruit is cut the same so they all cook at the same time. Pat dry with kitchen paper, then brush all over with softened butter. Roll in the Tea & Spice Exchange salted caramel sugar.
Place the apples & pears in a roasting tin or baking dish and roast in the oven for 5 minutes.
Rinse brussel sprouts with water and then pat dry with a paper towel. Using a paring knife, cut the bottom of each brussel sprout off and then cut a shallow X into the bottom of each Brussel sprout.
Put a large and a medium non-stick saute pan on the stove and turn the heat on to medium high. Wait for the pans to get hot & then add 1oz olive oil to each pan.
After adding the olive oil to both pans; Add all of the brussel sprouts to the medium and give one stir so they do not stick on contact and then immediately turn the heat down to medium, add a ½ cup of Lean Times Meat Co. Beef Stock and cover.
Add the seasoned pork chops to the large non-stick saute pan and cook each side on medium/high for approximately 2 minutes or until each side has a slightly crispy sear to it. Remove pork chops from the pan and place them in an oven safe pan and place the pork chops into the oven for approximately 10 minutes or until the internal temperature is at least 145 degrees Fahrenheit.
After 5 minutes of the apples & pears being in the oven; pour the apple juice and the pear juice over the fruit and spread crushed pink peppercorns over the fruit as well. Split vanilla bean down the middle, scoop out the inside and spread over fruit. Lightly toss fruit with spatula to fully incorporate vanilla and crushed pink peppercorns. Add the actual scooped out vanilla bean on top of the fruit and place the tray back in the oven. Roast, uncovered, for a further 10 minutes, basting the fruits every few minutes. At the end of the 10 min check the fruit to see if it is soft and cooked thru. If fruit is too crisp, continue to cook until desired texture is achieved.
Allow to cool for 10 minutes or longer, basting the apples occasionally with the pan juices.
Uncover the brussel sprouts and add black pepper and kosher salt to taste. Stir the brussel sprouts and turn the heat back up to medium/high and reduce out the Lean Times Meat Co. Beef Stock.
Turn the heat down for the brussel sprouts medium/low, add the Lean Times Meat Co. demi-glace, stir thoroughly to incorporate demi-glace and cover for 5 - 10 minutes or until brussel sprouts are thoroughly cooked.