Pork Chops with Apples and Cider

1. Marinate Pork Chops

Grind black peppercorns, cloves, and allspice berries, and mix them with chopped sage and kosher salt. Rub this seasoning onto the pork chops and let them marinate for at least 30 minutes to soak up the flavors.

2. Cook Apples

Core and slice two large apples, then cook them in a skillet with a tablespoon of butter until they're beautifully browned yet still hold their shape. Remove them from the skillet and set them aside for later.

3. Brown Pork Chops

Dust the marinated pork chops with a bit of all-purpose flour. Heat another tablespoon of butter in the skillet and brown the pork chops for about 4 minutes on each side until they develop a golden crust. Once done, transfer them to a warm oven to keep them toasty.

4. Prepare Sauce

Pour half a cup of hard cider into the same pan used for the pork, and let it reduce to concentrate the flavor. Whisk in Dijon mustard, chicken broth, and a potato starch mixture to create a sauce that's rich and coats the back of a spoon just right. Finish it off with crème fraîche, a splash more cider, and the remaining spiced salt for an extra punch. For an indulgent touch, add a tablespoon of Calvados or apple brandy.

5. Serve the Dish

Arrange the pork chops on a platter and lovingly spoon the sauce over them. Nestle the sautéed apples around the chops, then sprinkle with finely cut chives and chopped parsley for a fresh, herbaceous contrast.