Three recipes come together to make this fall feast just as beautiful as it is delicious
The Art of the Autumn Meal
Photograph by Yunhee Kim; styling: Karen Shinto
Pan-fried pork chops with roasted winter greens and spicy pears.

Calvados pan-fried pork chops


For this recipe, look for the prettiest, most curvaceous bone-in pork chops you can find, rather than the hefty squarish kind. Serve the chops with Roasted Winter Kale and Spicy Roasted Pears.

  • 4 bone-in center-cut pork loin chops (1-in. thick; about 2 lbs. total)
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 1 tbsp. fresh thyme leaves
  • Several small whole fresh sage leaves
  • 3 tbsp. extra-virgin olive oil
  • 1/4 cup Calvados (apple brandy)
  • 1 cup baby chanterelle mushrooms

1. Season chops all over with salt and pepper, then sprinkle with thyme and sage.

2. Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).

3. Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

4. Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

PER SERVING 382 Cal., 60% (228 cal.) from fat; 35 g protein; 26 g fat (6.5 g sat.); 1.5 g carbo (0.8 g fiber); 374 mg sodium; 116 mg chol.

Roasted winter kale


Lacinato kale (often sold as “dinosaur kale” or “Tuscan kale”) is a little crisper when roasted than ordinary kale, and its shape looks prettier on the plate. Flavor-wise, though, regular kale would be just fine to use. Serve the kale on its own as a snack, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Spicy Roasted Pears.

  • 1/2 bunch Lacinato kale (4.5 oz.), rinsed and thoroughly dried
  • 1/3 cup olive oil
  • Pepper and coarse sea salt to taste

1. Heat oven to 375°.

2. Toss kale leaves in olive oil and spread in a single layer on a large sheet pan. Season with pepper.

3. Roast 10 to 13 minutes, or until crisp, turning over halfway through. Remove from oven and sprinkle with salt and more pepper.

PER SERVING 167 Cal., 95% (159 cal.) from fat; 0.6 g protein; 18 g fat (2.5 g sat.); 1.9 g carbo (0.7 g fiber); 8.1 mg sodium; 0 mg chol.

Spicy roasted pears


Slightly underripe pears are perfect for roasting because they soften just enough in the heat of the oven. Serve them with any kind of roasted pork, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Roasted Winter Kale.

  • 2 medium red pears, cut into eighths and cored, but not peeled
  • 1/4 tsp. ground ancho chile
  • 1/4 cup pure maple syrup
  • 1 sprig (4-in.) rosemary
  • Coarse sea salt and black pepper to taste

1. Preheat oven to 375°. Put pears in an ovenproof baking dish big enough to hold them in a single layer.

2. Whisk ancho chile and maple syrup together and drizzle over pears. Tuck in rosemary sprig.

3. Roast, uncovered, turning once, 20 to 25 minutes.

4. Remove from oven and sprinkle with salt and pepper.

PER SERVING 101 Cal., 1.5% (1.5 cal.) from fat; 0.3 g protein; 0.2 g fat (0 g sat.); 26 g carbo (2.6 g fiber); 2.8 mg sodium; 0 mg chol.

More: Fall fast & fresh recipes

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