Imagine yourself sampling the rich flavors of fall, assembled into a single hearty dish. In this one-pan dinner, tart, crispy apples find balance with smoky bacon and juicy, thick-cut pork chops, tied together with a hint of tangy mustard. Ready in a mere 30 minutes, this meal is simplicity at its tastiest.

The pork chops are succulent, full of flavor, and rendered perfectly tender, with a satisfying crunch at the fatty edges. The sauce that melds it all, enriched with the sweeter elements of bacon, apples and apple cider, straddles that perfect line between sweet and savory. The texture twist comes from the combination of both halved and sliced apples. Soft, almost jam-like slices blend with shallots, while there's a tender-crisp sensation from the halved apples. Sharp mustard lends a zesty tang, and the crispy fried sage leaves add an herbaceous touch, with some visual appeal to boot.

Swap Fuji apples with other sweet-tart, crisp varieties like Gala or Honeycrisp, should the track to Fuji be elusive. The dish pairs excellently with roasted potatoes or sautéed Brussels sprouts, or served atop a cauliflower puree to capture every bit of the sumptuous sauce. Achieving tender pork chops is a breeze with the help of a meat thermometer. When it hits 140°F, you know your pork is done just right.

To quench your thirst, consider the Albert Boxler Grand Cru Sommerberg Pinot Gris with its notes of apple and pear. The wine exudes freshness, as Chris Dunaway, sommelier at The Little Nell in Aspen, Colorado, points out. "The vitality in Boxler's wines is captivating, and their Sommerberg Pinot Gris has a coolness that slices to the meatiness of this meal,” says Dunaway. "Its orchard fruit flavors create an intriguing contrast with the savory pork and it often gives a mild smoky tone that pairs well with the pork's caramelized elements," he adds.

As for the specifics of cooking, the ingredients include 3 small Fuji apples, 4 bone-in rib-cut pork chops of an inch thickness, black pepper and kosher salt, canola oil, 4 slices of thick-cut bacon, 2 sprigs of sage, 2 large, sliced shallots (about 1 cup), 2 teaspoons all-purpose flour, a cup of apple cider, and 2 tablespoons of Dijon mustard.

Enjoy this harmony of flavors first unveiled in Food & Wine magazine in September 2024. This fall-inspired one-pan dinner is a hit worth repeating, a dish that brings the seasonal taste to a new high.