Fall Harvest-Cooking with Apples

Pork Chops with Apples & Onions

Parsnip Mash

Roasted Brussels Sprout Apple Salad

Apple Crisp

Pork Chops with Apples and Onions

Ingredients

2 boneless or bone-in pork chops – about ½ inch thick, see notes below

Salt and pepper

Olive oil for the pan

2 tablespoons unsalted butter, divided

1/2 large yellow onion, peeled and sliced

2 cloves fresh garlic, minced

1/4 teaspoon fresh thyme

1/4 teaspoon fresh rosemary, finely chopped

2 teaspoons dijon mustard

1/4 cup chicken broth, plus more as needed

1/4 cup apple cider, plus more as needed – NOT apple cider vinegar

1 Honeycrisp apples, sliced – no need to peel

Instructions

Season pork chops with salt and pepper on both sides. Let them rest for 15 to 20 minutes (or alternatively season overnight, refrigerated). Use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop. Tip: In this step, we are “quick dry-brining” the pork with salt. This will keep it juicy and tender.

In a large skillet, heat some olive oil over medium high heat. Cook the pork chops, about 5 minutes per side, until fully cooked through or until internal temperature reaches 155 to 160 degrees Fahrenheit. Remove from pan and set aside. Note: Bone-in pork chops may take an extra 2 minutes to cook, especially around the bone.

In the same skillet, melt 1 tablespoon of the butter over medium heat. Cook the sliced onions, stirring occasionally, until softened, about 12 to 15 minutes. Tip: try not to stir too often so that the onions have a chance to caramelize.

Then, add the minced garlic, rosemary and thyme. Cook for another 1 to 2 minutes, stirring, until fragrant.

Stir in the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and apple cider until incorporated. Scrape the brown bits with a wooden spoon.

Add the apples, and simmer for about 5 to 7 minutes, until softened but still crisp. Season with more salt and pepper to taste, if needed. At this point, the sauce should slightly thicken, but still be relatively thin. If needed, more liquid (equal parts broth and cider) until desired consistency.

Return the cooked pork chops to the pan, nesting them under the apples. Simmer for another 1 to 2 minutes. Serve immediately. Enjoy!

Mashed Parsnips Recipe

Ingredients

1-pound parsnips

¼ cup heavy cream

1 tablespoon melted butter, plus more to taste for optional garnish

1/2 tablespoon minced fresh chives, plus more to taste for optional garnish

Salt and pepper to taste

1 tablespoon roughly chopped pistachios

Instructions

Clean, peel, and cut parsnips into 2-inch chunks.

Place parsnips into a large pot and cover with cold water (there should be an inch or two of water above the parsnips, basically ensuring that it is fully submerged and covered by the water). Bring to a boil (reduce the heat, if necessary, while still maintaining a boil) and cook for 20 minutes or until tender. Drain.

Meanwhile, combine heavy cream with butter in a small bowl. Using ricer mash parsnips directly in the bowl.

Note: Mashed parsnips have a rougher consistency than potatoes. If you want to rice them instead, you can.

Pour over warmed cream/butter mixture and mix in chives and salt.

Transfer to a serving dish and top with crushed pistachios, more chives, and a drizzle of melted butter (if desired). Serve and enjoy!

Roasted Brussels Sprouts with Apples and Maple Mustard Dressing

Ingredients

1 pounds brussels sprouts, halved lengthwise

1 tablespoons olive oil, divided

Kosher salt and fresh ground black pepper to taste

1/2 large or 1small apple, diced

1 tablespoons apple cider vinegar

1/2 tablespoon whole grain mustard

1/2 tablespoon maple syrup

Instructions

Preheat oven to 450°F. and line a baking sheet with foil or parchment paper. Place the halved brussels sprouts on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss together with your hands until coated. Roast for 18-20 minutes flipping them halfway through the cooking time.

While the brussels sprouts are roasting whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard and maple syrup. Season with salt and pepper to taste.

Place the roasted brussels sprouts into a serving bowl along with the diced apple. Pour the dressing over them and stir to combine. Taste for seasoning and serve.

The Best Apple Crisp

yield: 8

Ingredients

FILLING:

5 cups fresh apples, sliced

1/2 cup granulated white sugar

1/2 tsp cinnamon

1 teaspoon vanilla extract

TOPPING:

1/2 cup all purpose flour

1/3 cup old fashioned oats

2/3 cup packed brown sugar

1/4 tsp salt

1/2 teaspoon cinnamon

1/4 cup (1/2 stick) butter, melted

Instructions

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!