Herb & Apple Pork Chops

Serves 2

2 bone in pork chops, cut 1 inch thick, about 1.5 lbs

1 apple, sliced

3 carrots, peeled

1 onion, sliced, large diced

¾ lb baby potatoes, cut into quarters

2 cloves garlic, roughly chopped

1 T rosemary, minced

1 T sage, minced

1 ½ tsp thyme, minced

12 oz dry hard cider

Heaping tablespoon grainy Dijon mustard

Salt & Pepper

Olive Oil

1 tablespoon cornstarch

2 tablespoons maple syrup.

Generously season both sides of the pork chops with salt. Cover and refrigerate at least 30 minutes up to overnight. 

Preheat the oven to 350F. Remove the pork chops from the refrigerator about 30 minutes before cooking. 

To roll-cut the carrots, start at the root end and slice on the diagonal. Roll the carrot a quarter turn toward you then slice on the safe diagonal. This will make little pyramids out of the carrot. Continue rolling and cutting for all three carrots.

Pat the pork dry with a paper towel. Heat a heavy bottom or cast iron skillet over medium high with a little olive oil until almost smoking. Carefully add the chops and hard sear until very golden brown on both sides.

Reduce the heat to medium, remove the pork chops, drizzle in a little more olive oil, and add the vegetables. Season with salt and pepper then sauté until the onions are soft. Add the cider, mustard, and chopped herbs. Cook for 2 - 3 minutes to evaporate the alcohol notes of the sauce.

Mix together the maple syrup and cornstarch until smooth. Pour into the sauce, add the pork chops back into the oven and bake for about 20 - 22 minutes until the pork reaches about 145F. Remove from the oven and let rest for 10 - 15 minutes before serving.