Pork chops with mustard, potatoes, apple sauce, and pesto

Pork Chops


Roasted Potatoes

  • 8 red potatoes, rinsed, dried, and cut into wedges
  • Olive oil
  • Salt and pepper to taste
  • 2 tsp chopped rosemary
  • 1 tsp paprika
  • 2 cloves of garlic, peeled and chopped fine


  • 4 apples, peeled, cored, and cut in wedges
  • 2 tsp sugar
  • 1 lemon, juice
  • 1 tsp cinnamon
  • 1 cup of water

Pork Chops

  • 2 Pomponio Ranch Bone-In Pork Chops
  • Olive oil
  • 4 tsp whole mustard
  • Salt and pepper to taste


  1. Preheat an oven to 450 degrees.
  2. Place the potato wedges on an oiled sheet pan. Sprinkle with oil and seasonings and add garlic.
  3. Roast the potatoes in the oven until done about 30-40 minutes. They are done when they are tender and golden.
  4. Place the apples, sugar, lemon, and water in a baking pan, cover with foil and roast until soft, about 20 minutes.
  5. Mash with a potato masher so the apples are chunky (or use a food processor if you want them more smooth.
  6. Rub the pork chops with the oil, mustard, salt and pepper.
  7. Preheat a skillet in a 450 degree oven.
  8. When the skillet is hot, place the pork chops in the skillet in the oven, and then turn it down to 350.
  9. Roast for 8-10 minutes or until done.

Serve the pork chops with the roasted potatoes and mashed apple sauce.

Serve Kale pesto on the side:

Kale Pesto


  • 1 cup chopped fresh kale
  • 2 tablespoons fresh basil
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 3 garlic cloves
  • 2 tablespoons Parmesan cheese
  • Juice of 1 lemon


  1. Grind all ingredients together in food processor.
  2. Refrigerate until ready to serve.

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