Roasted Pork Chops and Apples

Nothing says fall comfort food like juicy pork chops seared to perfection and topped with sweet, caramelized apples — all served alongside a tray of golden, roasted autumn veggies.

For the Pork Chops:

4 bone-in or boneless pork chops (about 1 inch thick)

Salt & pepper

1 tbsp olive oil

1 tbsp butter

2 apples, thinly sliced (Honeycrisp or Fuji)

1 small onion, thinly sliced

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup apple cider (or chicken broth)

1 tbsp Dijon mustard (optional)

1 tsp fresh thyme (or 1/2 tsp dried)

For the Roasted Fall Vegetables:

2 cups sweet potatoes, cubed

1 cup Brussels sprouts, halved

1 cup carrots, sliced

1 red onion, cut into chunks

2 tbsp olive oil

Salt & pepper

1 tsp garlic powder

1 tsp dried rosemary or thyme

Instructions:

1. Preheat oven to 425°F (220°C).
2. On a large baking sheet, toss all the vegetables with olive oil, salt, pepper, garlic powder, and rosemary. Roast for 25–30 minutes, stirring halfway, until golden and tender.
3. While veggies roast, pat pork chops dry and season both sides with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat.
5. Sear pork chops for 3–4 minutes per side until browned and cooked to 150°F internal temp. Remove and set aside (tent with foil to keep warm).
6. In the same pan, add butter, sliced apples, and onions. Sauté for 4–5 minutes until softened.
7. Add cinnamon, nutmeg, and thyme. Stir to coat.
8. Pour in apple cider and Dijon mustard (if using), scraping up brown bits from the pan. Simmer 3–5 minutes until slightly reduced and syrupy.
9. Return pork chops to the pan with the apples. Spoon sauce over top and simmer 2 minutes to warm through.
10. Serve chops topped with the apple-onion mixture and a side of roasted fall veggies.