Apple Cider Glazed Pork Chops
&
French Blonde Martini
We love September, and the feeling of fall in the air all always makes us think of pork chops. My mom often made them growing up and always paired them with apples, so this week we’re sharing an elevated spin on that comforting tradition.
At first glance, this menu may look a little involved since there are several cooking instructions slides, but it’s actually a very approachable meal that comes together quickly. The main trick is just coordinating the oven. If you keep moving through the steps, it all flows effortlessly.
We recommend watching the videos alongside the instructions as they’ll help you see the timing, multitasking, and little cues that make cooking feel natural. That’s the heart of Date Nite: learning the rhythm, not just following the recipe.
This is a delicious fall meal, and we’re so excited to share it with you.
Kevin & Kate
French Blonde Martini
Apple Cider Glazed Pork Chops
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Marinating the steak in advance is an important step in this week’s menu!
This week’s playlist features John Legend’s Bigger Love — the album we played all summer when we first fell in love. It still feels like the soundtrack to the beginning of us.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. About the Pork Chops
We’ve been finding the prettiest French-cut bone-in pork chops at Trader Joe’s. If you don’t see them at your grocery store, check a local butcher shop — they may be able to cut them for you. Otherwise, bone-in rib chops or center-cut loin chops (about 1¼–1½ inches thick) work beautifully.
2. One Oven vs. Two Ovens
If you have two ovens, you can roast the potatoes at 425°F and the Brussels sprouts at 400°F separately for their full cooking times. Just remember you’ll need to pull one tray out when it’s time to cook the pork chops.
3. Single Oven Setup
If you only have one oven, roast the potatoes at 425°F for 20 minutes, then reduce to 400°F and add the Brussels to the same rack (either side by side on a large sheet or in two smaller pans). This gives both space to roast instead of steam.
4. Rewarming Trick
Anything you’ve pulled out (potatoes or Brussels) can slide back into the oven while the pork chops rest. A few minutes at 400°F brings everything back up to temperature and re-crisps the edges.
5. For Best Roast
Always keep the potatoes and Brussels on the same rack (never stacked top and bottom). Good airflow is the secret to caramelization.
6. Whipped Goat Cheese Tip
You can make the whipped goat cheese in a food processor or with a hand immersion blender — whichever tool you have on hand works well.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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