Fall brings to mind certain flavors, including certain, shall we say, trendy flavors, ones that begin with letter “p,” end with the letter “n,” and rhyme with “bumpkin.” Not that there's anything wrong with that go-go gourd, but the mighty apple, so big with teachers and doctors, deserves the seasonal celebration as well. Celebrate it here in a sweet relish served with succulent pork chops, as well as mustard-y broccoli on the side. Trends come and go, but crisp apple? That's fall forever.
Cut broccoli into bite-sized pieces, if necessary.
Quarter apple and remove core. Cut into ½" dice.
Stem and mince parsley.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Prepare the Broccoli
Toss broccoli, mustard, garlic, 1 Tbsp. olive oil, and a pinch of pepper in a mixing bowl.
Spread into a single layer on one half of prepared baking sheet.
Cook the Pork and Broccoli
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Place pork chops in hot pan and cook undisturbed until golden brown, 2-3 minutes.
Transfer pork chops, seared side up, to empty half of baking sheet.
Roast until broccoli is tender and pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes.
Reserve pan and wipe clean.
While pork chops roast, make relish.
Make the Relish
Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Cook until starting to soften, 1-2 minutes.
Stir in brown sugar and 1 Tbsp. water, and stir occasionally until apples are glazed, 2-3 minutes.
Remove from burner. Season with parsley, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!