If you’re looking for a hearty Fall comfort meal, I’ve got you covered. Between the buttery roasted potatoes, the candied bits at the charred ends of the apples and a dreamy mustard and herb sauce, everyone should be happy!

INGREDIENTS:

• 2 crisp apples (fuji, pink lady, or anything similar works great)

• 1 1/2 lb Yukon gold potatoes

• 3 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• ½ teaspoon ground black pepper

• ⅛ teaspoon ground cloves

• ½ teaspoon ground allspice

• 2 tablespoons roughly chopped sage

• 2 tablespoons salt

• 2 - 5 oz boneless pork chops (at least ½ inch thick) 

• 1 can hard cider

• 2 teaspoons dijon mustard

• 2 tablespoons finely cut chives

• 2 tablespoons chopped parsley

LET’S COOK:

1. Preheat the oven to 400 degrees

2. In a large saute pan melt 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat

3. Slice the apples into ½ inch thick pieces and lay them cut side down in the pan. Saute for about 3 minutes per side until lightly browned

4. Place the apples on a large sheet pan and set them aside

5. Slice the potatoes in half and then into ½ inch strips. Repeat the sauteing as you did with the apples and add them to the sheet pan

6. Place the sheet pan in the preheated oven

7. In a ramekin combine the black pepper, cloves, allspice, sage, and 1/2 tablespoon of salt

8. Pat the meat dry and generously sprinkle both sides with the salty sage mixture. Then sprinkle the flour on both sides of the meat

9. Bump up the heat on your pan to high, toss in another tablespoon of butter, and add the pork to the pan, cook on both sides for 4 minutes, or until both sides are very crispy and the internal temperature is 145 degrees

10. Set aside

11. Turn the heat down in the pan to a low and add half the can of cider. Deglaze the pan

12. Add in the mustard and another tablespoon of butter. Use a whisk to mix it all together. Cook for 5 minutes to burn off some of the alcohol

13. Add the herbs to the sauce and add salt, pepper, and lemon to taste

14. Slice up the pork, lay it over the apples and potatoes (which should be in the oven fork tender), and top with the sauce

[SERVES 4]

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