Apple & Potato Pork Chops

roasted honey-crisps are fantastic, and with the changing of the seasons around us, there's one last moment to cook something hearty.

There are still a few cold days hitting us, so I feel like the last opportunity for a hearty meal (for the next 6 months) is now. Side note, I’m excited to announce that we’ll begin shooting a brand new cooking show, in my home at the end of this month - the recipes of which I will share here (some of them, and slightly altered). It’s hard to believe that it’s been two full years since I did a straight cooking show, oh how the time flies! I’ll share more as it happens, but the keen eyed subscriber will note that I have shared this week’s recipe before. I’m not complaining, but it’s nearly impossible right now to write 50+ recipes for the show (in 2 weeks) and a fresh one here as well. but next week', I’ll have a new one you have my word.

Back to the recipe; it’s a mostly one pan dish, but I found that pork, which is a pretty lean cut, even if there’s a fat cap on it, just doesn’t brown the way we hope for in the oven. So a quick sear on the stovetop, with a slightly sugary dry rub gets us the browning we’re looking for. I think you’ll be happy with this one!

frankie

ingredients

2 yellow potatoes (450 grams), 18-20 slices each

1 fennel, sliced (300 grams), fronds set aside

2 honeycrisp apples (460 grams), cored, medium wedges

1 medium red onion (220 grams), thin slices

4 tablespoons olive oil, divided

4 boneless pork chops (1.5 pounds)

2 teaspoons of kosher salt, divided, plus 1/4 teaspoon kosher salt

2 teaspoons freshly cracked black pepper

1/8 teaspoon sugar

1 tablespoon grapeseed oil or other neutral oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 teaspoon smoked paprika

gear

sheet pan

leave in thermometer

carbon steel or cast iron for searing

small mixing bowl

steps

preheat the oven to 400º with the rack set in the middle

line a sheet tray with parchment and lay out the sliced potatoes in a single layer

drizzle 2 tablespoons of olive oil and 1 teaspoon of salt across the potatoes

Add the fennel, onion and apples, add the remaining oil, another teaspoon of salt and the black pepper

set the tray into the oven and cook for 15 minutes

add 1/4 teaspoon salt across the 4 pork chops on both sides, add the sugar to just one side

in a heavy bottomed pan over high heat add the neutral oil, place the pork chops (sugar-side down) and cook for exactly 2 minutes.

flip the chops, and sear an additional 90 seconds, before removing to a plate

in a small mixing bowl combine the maple syrup, mustard and paprika, mix well

place the pork chops and any resting juices, sugar side up on top of the par-roasted veg

evenly distribute the glaze over chops, if using a leave in thermometer, insert it into the center of the largest piece and set the alarm for 140º (carryover cooking from an undisturbed 400º oven will bring it past 145º)

return the tray to the oven and roast for 14-20 minutes or until the internal temp reads 145º

allow 5 minutes rest, garnish with the fennel fronds, serve and enjoy