Maple Dijon Pork Chops with Apples and Chard + Potatoes

Wash the potatoes and cut them in half once. If you have larger potatoes, cut into smaller cubes, no larger than about 1.5” across. Toss potatoes on a lined baking sheet with half of the olive oil and half of the salt.

Place in the oven and roast for about 18 minutes. Open the oven door for 3 seconds every 4 minutes or so - this lets the steam escape and your potatoes will be crispier! At the halfway point, stir the pan to flip the potatoes over.

Slice the apple into thin slices, then cut those in half so you have thin square-ish shapes. Set aside.

Small dice half of a red onion (save the other half for the stew this week).

Wash the chard leaves and shake off any excess water (a little clinging on is ok). Use your thumb and forefinger to strip the leaves off of the stems. Stack the stems together and trim off the very bottoms, which are usually quite woody and sometimes split and brown. Discard that part. Slice the stems into thin half-moons, like you would celery. Place these with the apple and onion.
Stack the leaves and slice or tear them into approximately 2” squares. Set aside in a separate container.

Whisk together the maple syrup, dijon, and soy sauce. Lay your pork chops in one layer and pat dry with a paper towel. Rub the marinade into both sides of the chops.

Set a large sauté pan over medium high heat (great time for your cast iron!). Add the remaining oil. When it’s hot and shimmery, place the pork chops down without crowding. Cook for about 4 minutes on this side, until they’ve developed a golden brown crust. They should not stick. If it is, turn the heat up a little cook another minute or two. Flip and cook the other side for 4 minutes.

Remove the pork chops to the pan in the oven with the potatoes. Depending on how thick they are, you can roast them in the oven for about 3-5 minutes longer to finish. Pork chops are wonderful at medium doneness - they should be firm but give a little, when pressed and just barely opaque. High quality pork will always remain a little pink. If they finish before the potatoes, remove them to a platter. If they all finish at the same time - you get a Chef Badge!

When the pork is done, return the same pan to the stove and add the butter. Add the onions, apples, and chard stems too. Add the remaining salt and sauté for about 5 minutes until everything is softening up.

Add the chard leaves and toss in the pan pretty much constantly for 2 minutes until the leaves are wilted and soft. Turn out into a serving bowl or place directly on plates.

Serve the chard sauté with potatoes and a pork chop. If you have fewer chops than diners or smaller guests, you can slice it first and divide the slices among plates.