Sauteed Pork Chops with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes

In a large, nonreactive bowl, toss the apples with the lemon juice.

Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and sauté until the onions are soft, 3 to 4 minutes. Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper. Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes. Correct the seasoning and cool before ladling into a tightly sealed jar. Lasts 1 week, refrigerated.

Preheat the oven to 400 degrees F.

Wrap each potato in aluminum foil and bake until a knife can pierce the potatoes easily, 30 to 40 minutes. As soon as the potatoes are cool enough to handle, scoop out the flesh and transfer it to a bowl. Use a heavy whisk to whip the potatoes. Add the maple syrup and 2 to 4 tablespoons of the butter, whisk to blend and season with salt and pepper. Cover with foil to help keep the potatoes warm and set aside. Serve with Sauteed Pork Chops.

Preheat the oven to 400 degrees F.

Season the chops on both sides with salt and pepper and dredge in the flour. Heat a large, heavy, ovenproof sauté pan over high heat. Add the oil and swirl to coat. Add the chops and sear on one side until brown, 3 to 4 minutes. Turn the chops and transfer to the oven. Bake the chops until medium done, 8 to 10 minutes.

Transfer the chops to a heat-proof plate and allow to rest for 5 minutes. Place the sauté pan over high heat, add the broth and wine, and deglaze the pan, scraping to incorporate any browned bits. Reduce the liquid by half, about 4 minutes, and add the chutney and the 1 tbsp. of butter. Add the parsley and correct the seasoning. To serve, place small mounds of the sweet potatoes on serving plates. Place a chop on each mound, pour the sauce over and serve.