A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
CIDER-DIJON PORK CHOPS WITH ROASTED APPLES
Makes 4 servings
2 Pink Lady apples, cored and sliced ½ inch thick
2 cups 2-inch pieces quartered rainbow carrots
3 tablespoons olive oil, divided
1 ½ teaspoons plus ⅛ teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (1½-inch-thick) boneless pork loin chops
1 cup apple cider
1½ tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cubed
1 tablespoon Worcestershire sauce
Garnish: fresh thyme sprigs
1. Preheat oven to 450°. Line a large rimmed baking sheet with foil.
On prepared pan, toss together apples, carrots, 2