I’m a recipe developer – this is my fall dinner staple all season

If you’re looking for an authentic fall meal that won’t take up your entire kitchen, this complete pork chop dinner developed by Craig Ruff at the Test Kitchen in Birmingham, Alabama is the perfect choice. It’s a one-stop shop. Proteins, veggies, and starches all work well together and don’t require a pile of dirty pots. Juicy pork chops, roasted sweet potatoes, and brightly colored Brussels sprouts slaw are all cooked at the same time, so the meal comes together efficiently and everything hits the table at just the right temperature.

The goal for this recipe was to create a complete dinner that was seasonal and balanced, but didn’t require constant multitasking. The pork chop with apple butter glaze is the highlight. The pork chops are first grilled thoroughly, then lightly simmered in sauce to bring the temperature up. The sauce is a mixture of apple butter, maple syrup, Dijon mustard, and a little apple cider vinegar. Sweet and flavorful, with just enough acidity to cut through the richness of the meat, it thickens as the pork finishes cooking, making for a sauce that clings to chops, but is also great spooned over roasted sweet potatoes or drizzled over coleslaw.

Roast the sweet potatoes in the oven instead of sautéing them on the stove, so you can focus on chopping them. Toss the sweet potatoes with onions, apples, thyme, and a little olive oil to caramelize around the edges while remaining soft on the inside. It’s an almost effortless side that complements the sweetness of apple butter sauce.

The final component is the Brussels sprout slaw that actually works. Raw sprout salads may sound appealing in theory, but they are often tough and high in fiber. Craig’s solution is simple and straightforward. Before dressing, he massages the sliced ​​Brussels sprouts with olive oil and salt. This simple step softens the leaves and gives them plenty of flavor. You can also start with pre-sliced ​​sprouts, which are now sold in bags at most grocery stores. You don’t have to use a knife, which makes mixing the slaw even easier.

In addition to keeping the coleslaw at room temperature while you cook the rest of the dish, you should also: The salt will continue to soften the sprouts while the mixture rests. A mixture of maple syrup, vinegar, and mustard brings the flavors together, while apple slices and optional pomegranate seeds add brightness and crunch.

This pork chop dinner is streamlined yet complete, with roasted sweet potatoes with crispy edges, juicy pork chops coated in apple butter sauce, and coleslaw for freshness and bite. Each part of this meal is balanced and practical, so you can cook smartly without juggling three pots at once.