Category Fall

INGREDIENTS:

1/4 c. extra-virgin olive oil

1 1/2 tbsp. balsamic vinegar

2 tsp. maple syrup

2 tsp. whole-grain mustard (Maille)

Kosher salt

Ground black pepper

1 small red onion, halved and sliced 

2 sweet-tart apples (such as Honeycrisp or Pink Lady), cored and cut into 8 wedges each

4 (1″-thick) boneless pork chops (about 1½ lb. total)

4 sprigs fresh rosemary

DIRECTIONS:

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I was going through old cookbooks that have been passed on along the years. I found one that my Mother in Law gave me that is titled "Light Cuisine" Cook Light ~ Eat Right, presented by Professional Home Economists in 1979. The recipe that most intrigued me was the pumpkin soup. I had never made it before and I had everything in my pantry at home. The woman who shared the recipe is Barbara Gershman...