Fall Flavors

I discovered this recipe a few years back and I now make it ever autumn. It incorporates one of the seasons staples (apples) with a simply-delicious dijon and cider glazed pork chop. I give all credit Rachel Ray on this one, so I feel it only appropriate to say yum-o!

Begin by making the apple compote. In a medium saucepan, mix 1/2 cup unfiltered apple cider with 1 apple (cored and chopped), a handful of raisins (golden or otherwise), a pinch of cinnamon, and a tablespoon of brown sugar. Cook the mixture over medium heat until the apples are tender (about 15 minutes).

Next, season the pork chops (one per person, bone in or out is fine) with salt and pepper. Heat a tablespoon or so of olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 6 minutes each side. Once the pork chops are done, stir in 1/4 cup of pure maple syrup and a tablespoon or two of dijon mustard. Turn the chops in the pan and coat with the sweet and savory sauce. Plate the pork chops and top with a generous pile of the cooked apple compote. Serve with your favorite fall sides and enjoy!