3 ways with apples; Use them in every course: sauteed over pork chops, roasted in a salad, and baked with an apple-crisp filling

Cider-brined pork chops with sauteed apples

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The only time-consuming part of this recipe is brining the pork, which you do a few hours ahead. The simple sauce is easy to prepare and turns a beautiful caramel color.

PREP AND COOK TIME 30 minutes, plus at least 3 hours brining time

MAKES 6 servings

  4 cups, plus 3/4 cups apple cider
  4 tbsp., plus 1/2 tsp. kosher salt
  2 bay leaves
  2 cloves garlic, crushed
  1 tsp. red chile flakes
  6 bone-in pork chops, each 3/4- to 1-in. thick
  3 tbsp. butter
3/4 cup chicken stock
  2 tbsp. whole-grain mustard
1/2 cup creme fraiche
1/2 tsp. pepper
    Sauteed apples (recipe follows)

1. In a large bowl, mix 4 cups cider, 2 cups cold water, 4 tbsp. salt, bay leaves, garlic cloves, and chile flakes. Add pork chops, cover bowl, and chill, turning meat occasionally, at least 3 hours and up to 1 day.

2. Preheat oven to 325[degrees]. Remove pork chops from the brine and blot dry. Melt 2 tbsp. butter in a large frying pan over medium-high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until browned on that side. Layer chops in a 9- by 13-in. baking pan and bake until barely pink in the center (cut to test), 15 to 20 minutes.

3. Meanwhile, pour remaining 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in creme fraiche. Season with remaining 1/2 tsp. salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sauteed apples.

PER SERVING 435 CAL., 62% (270 CAL.) FROM FAT; 22 G PROTEIN; 30 G FAT (15 G SAT.); 16 G CARBO (1.5 G FIBER); SODIUM DATA NOT AVAILABLE; 113 MG CHOL.

Sauteed apples

Peel and core 3 large apples (any variety) and cut into 1/4-inch-thick wedges. In a medium frying pan over medium heat, cook the apples with 2 tbsp. butter, 2 tbsp. cider vinegar, and 1/4 tsp. salt. Cook until apples are soft and golden but not mushy, 4 to 6 minutes.

Roasted apple, bacon, and frisee salad

A happy marriage of sweet, sour, and salty. The warm dressing wilts the frisee slightly, so dress the salad immediately before you serve it.

PREP AND COOK TIME 40 minutes

MAKES 4 to 6 servings

NOTES Crispy frisee lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.

  2 large apples (Braeburn or Fuji), peeled, cored, and cut into
    1/4-inch-thick slices
  1 tbsp. extra-virgin olive oil
  2 tbsp. maple syrup
1/2 tsp. each salt and pepper, plus more to taste
  2 medium shallots, very thinly sliced and separated into rings
  3 tbsp. sherry vinegar
  4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips 2
    large bunches frisee lettuce, outer leaves removed (see notes)
  2 large bunches frisee lettuce, outer leaves removed (see notes)

1. Preheat oven to 400[degrees]. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.

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2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.

3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.

4. Arrange frisee in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.

PER SERVING 163 CAL., 61% (99 CAL.) FROM FAT; 2.9 G PROTEIN; 11 G FAT (3.2 G SAT.); 14 G CARBO (1.6 G FIBER); 356 MG SODIUM; 11 MG CHOL.

Apple-crisp baked apples

We recommend using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their color and shape better during baking.

PREP AND COOK TIME 1 hour, 15 minutes

MAKES 6 servings

NOTES You can substitute 1/3 cup golden raisins for the walnuts if you like.

  1/3 cup walnuts, chopped medium fine
  1/3 cup pecans, chopped medium fine
  1/4 tbsp. firmly packed dark brown sugar
  1/4 tsp. salt
  1/4 tsp. cinnamon
  1/4 tsp. ground cardamom
  1/4 cup rolled oats
    4 tbsp. cold butter, cut into small cubes
    6 medium Pink Lady or Jazz apples, or other firm baking variety
1 1/2 cups apple cider

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1. Preheat oven to 350[degrees]. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.

2. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.