Serves: 4 | Prep Time: 15 minutes |Cook Time: 20-30 minutes
1 pound small potatoes, halved
1 large apple, diced
2 tablespoons plus one teaspoon olive oil
1 tablespoon grainy, old-style mustard
1 sprig fresh rosemary, chopped
2 cloves garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon cracked black pepper
¼ teaspoon pumpkin pie spice
1 ½ pounds boneless pork chops
¼ cup hard cider (or apple cider)
1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
2. In a large bowl, toss potatoes and diced apple in 2 tablespoons olive oil, mustard, rosemary, garlic, 1 teaspoon salt, ½ teaspoon pepper and pumpkin pie spice. Spread evenly onto baking sheet.
3. Add pork chops to the bowl, toss with remaining olive oil, salt and pepper. Rub pork chops on the sides of the bowl to catch any remaining seasonings. Arrange chops in the apple/potato mixture.
4. Roast for 15 minutes and pull the pan out of the oven.
5. Add cider to the pan, drizzling evenly over apples, potatoes and pork, and return to the oven.
6. Roast another 15 minutes, or until potatoes are fork-tender.
7. Turn oven to broil and set baking sheet on the bottom rack. Broil for 2 minutes, or until pork chops are browned.
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