You're Getting Warmer

Four comforting dinners for cooler weather

- photographs by VICTOR PROTASIO

SOUTHERN COOKING AT ITS BEST

1. Pork Chops with Apples and Cider

ACTIVE 15 MIN. - TOTAL 25 MIN.

SERVES 4

2 Tbsp. canola oil

4 (1-inch-thick) bone-in rib-cut pork chops (about 3 lb. total)

1 tsp. black pepper

3¼ tsp. kosher salt, divided

3 small red apples, cut into ½-inch wedges (about 4 cups)

1 small yellow onion, sliced (1 cup)

2 Tbsp. chopped fresh sage, plus whole leaves for garnish

1½ Tbsp. all-purpose flour

1½ cups apple cider

2 Tbsp. Dijon mustard

1. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over high. Sprinkle both sides of pork with pepper and 3 teaspoons salt. Add 2 pork chops to hot skillet; cook, undisturbed, until browned on 1 side, 4 to 5 minutes. Transfer to a plate; repeat cooking process with remaining pork chops. Cover with foil, and set aside.

2. Reduce heat to medium-high. Add apples, onion, and sage to skillet; cook until the apples are browned, about 4 minutes. Stir in flour; cook, stirring constantly, 1 minute. Add apple cider and mustard; cook, stirring constantly, until thickened, 1 to 2 minutes. Add remaining ¼ teaspoon salt. Remove from heat. Place all pork chops, browned sides up, in skillet.

3. Transfer skillet to oven; bake until a meat thermometer inserted into thickest portion of pork registers 140°F, about 10 minutes. Remove from oven, and garnish with sage leaves.

2. Beer-Braised Pot Roast

ACTIVE 20 MIN. - TOTAL 20 MIN., PLUS 4 HOURS SLOW-COOKING

SERVES 6

2 Tbsp. canola oil