I’m a Recipe Developer—This Is My Go-To Fall Dinner All Season

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.

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.

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