The other night I ate a skewered cube of foie gras swathed in cotton candy. If that’s one end of the culinary spectrum, pork chops and apples may be the other. I like both extremes (not to mention the middle ground), but when the evenings turn chilly I lean towards rustic, warm recipes at home. This one shows up on my table in many permutations: sometimes as chops, others as a whole pork tenderloin. It’s tasty, forgiving, and the flavors immediately conjure fall. Read on for recipe . . .
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