If you’re looking for a full fall meal that doesn’t take over your entire kitchen, this complete pork chop dinner, developed by Craig Ruff in out Birmingham, Alabama test kitchen fits the bill. It’s a one-stop shop: a protein, vegetable, and starch that all play well together without an overwhelming pile of dirty pans. Juicy pork chops, roasted sweet potatoes, and a bright Brussels sprout slaw are all prepped with overlapping timing, so the meal comes together efficiently and everything lands on the table at the right temperature.
The goal of this recipe was to create a complete dinner that felt seasonal and balanced but didn’t demand constant multitasking. The pork chops and apple butter glaze are the centerpiece. The pork chops start with a hard sear, then a brief simmer in the sauce to bring them to temperature. The sauce is a mix of apple butter, maple syrup, Dijon mustard, and a little cider vinegar. It’s sweet and savory with just enough tang to cut the richness of the meat, and it thickens as the pork finishes cooking, resulting in a sauce that clings to the chops but also is great spooned over the roasted sweet potatoes or drizzled onto the slaw.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
The sweet potatoes roast in the oven rather than being sautéed on the stovetop, freeing you up to focus on the chops. Tossed with onion, apple, thyme, and a bit of olive oil, the sweet potatoes caramelize around the edges while staying tender inside. It’s a mostly hands-off side that complements the apple butter sauce’s sweetness.
The final component is a Brussels sprout slaw that actually works. Raw sprout salads might sound appealing in theory, but too often they’re tough and fibrous. The fix Craig used is straightforward: He calls for massaging the sliced Brussels sprouts with olive oil and salt before dressing. This quick step softens the leaves, and seasons them thoroughly. You can even start with pre-sliced sprouts, which most grocery stores now sell in bags—no knife work required, and it makes the slaw even easier to throw together.
Not only can the slaw sit at room temperature while you cook the rest of the meal, but it should: The salt will continue tenderizing the sprouts as the mixture rests. A mixture of maple syrup, vinegar, and mustard ties the flavors together, while apple slices and optional pomegranate seeds add brightness and crunch.
This pork chop dinner is streamlined but complete, with crispy-edged roasted sweet potatoes, juicy pork chops coated in an apple butter sauce, and a slaw that brings in freshness and bite. Each part of this meal is balanced and practical, so you can cook smart instead of juggling three pans at once.
This recipe was developed by Craig Ruff; The headnote was written by Leah Colins.
I’m a Recipe Developer—This Is My Go-To Fall Dinner All Season
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For the Brussels Sprout Slaw:
1 pound fresh Brussels sprouts, trimmed and thinly sliced (about 6 cups cliced)
1/2 small red onion (2 ounces; 56 g), thinly sliced (about 1/2 cup sliced)
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 ml) apple cider vinegar
1 1/2 tablespoons (22 ml) pure maple syrup
1 tablespoon (30 ml) Dijon mustard, divided
3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, unpeeled, and thinly sliced (1 1/4 cups)
1/3 cup pomegranate arils (about 1 3/4 ounce, 50 g) (optional)
For the Roasted Sweet Potates:
2 medium sweet potatoes (8 ounces; 226 g each), peeled, and cut into 1/2-inch pieces (about 3 cups)
1 medium Granny Smith apple (about 7 ounce; 198 g), halved, cored, peeled, and cut into 1/2-inch pieces (about 1 1/4 cups)
1 small red onion (about 4 ounces; 113 g), thinly sliced (about 1 cup sliced)
1 tablespoon (15 ml) extra-virgin olive oil
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme, plus more for garnish
For the Apple Butter Glazed Pork Chops:
4 slices thick-cut bacon, chopped (about 3/4 cups)
4 (12- to 16-ounces each) bone-in pork rib chops (about 1 1/2-inches-thick), patted dry
3 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
2/3 cup (160 ml) homemade chicken stock or store-bought low-sodum chicken broth
1/4 cup (60 ml) apple butter
1/4 cup (60 ml) pure maple syrup
1 tablespoon (15 ml) Dijon mustard
1/2 tablespoon (7 ml) apple cider vinegar
For the Brussels Sprout Slaw: In a medium bowl, use hands to massage Brussels sprouts, onion, olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt until mixture is tender, 1 to 2 minutes. Add apple and pomegranate arils, if using, and toss to combine. Set aside at room temperature while preparing sweet potatoes and pork chops.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
For the Roasted Sweet Potatoes: Adjust oven rack to middle position and preheat oven to 425°F (220°C). On a rimmed baking sheet, toss sweet potatoes, apple, and onion with olive oil, salt, and black pepper until evenly coated. Bake until tender and browned, 20 to 25 minutes. Remove from oven, and stir in thyme.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
For the Apple Butter–Glazed Pork Chop: While the sweet potato mixture bakes, in a 12-inch skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Do not wipe skillet clean.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Increase heat to medium-high and heat skillet with remaining bacon fat until shimmering. Sprinkle pork chops evenly with salt. Working in batches, cook 2 pork chops at a time, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate, and set aside. Repeat with remaining 2 pork chops. Do not wipe skillet clean.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
In skillet with pan drippings, stir in broth, apple butter, maple syrup, Dijon mustard, and vinegar. Cook, stirring constantly, until smooth and slightly thickened, about 1 minute. Return pork chops to skillet along with any accumulated juices on plate. Bring to a simmer over medium heat. Cook, spooning broth mixture over chops, until an instant-read thermometer inserted into thickest part of pork registers 120 to 130° (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium and sauce thickens enough to coat the back of a spoon, 6 to 10 minutes. Remove from heat.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Stir reserved cooked bacon into the roasted sweet potatoes, and divide among 4 plates. Place pork chops on top of each portion of hash; drizzle with pan sauce. Serve alongside Brussels sprout slaw. Garnish with additional thyme.
Serious Eats/ Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey
Special Equipment
Rimmed baking sheet, 12-inch skillet
Make-Ahead and Storage
Leftover can be refrigerated in airtight containers for up to 4 days.
