Stuffed, seared, and baked, these chops are infused with the flavors of the filling while the juices from the chops seep into the stuffing to make a heavenly marriage of…
Fully cooked sausages are a great choice for speedy weeknight dinners. Pair them with red cabbage braised in beer plus vinegar, cloves, and red currant jelly for your own mini…
Reminiscent of the topping on an apple crisp, this chewy oatmeal cookie gets a nutty undertone from the brown butter.
The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.
Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the…
Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple…
Pork and apple juices mingle beautifully and make a lovely sauce for the chops and cheesy polenta.
Honey, cinnamon, and coarse sugar lend a sweet sparkle to the topping on this rustic cobbler. A few McIntosh apples in the filling break down during baking to form a…
Watercress’s bracing vibrancy makes it an invigorating addition to green juice, especially when paired with a tart apple. A sweeter apple will make a more mellow juice. If you don’t…
This dish uses a classic flavor combination—pork, Brussels sprouts, and apples—in new ways. The pork is braised and glazed with cider for deep apple flavor and served over a Brussels…
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