Not a huge fan of pork chops but this recipe is amazing. I only had boneless chops on hand, used half the amount of apples, unsalted butter and 3 tsp of salt. I don't usually modify a recipe on the first time around but I left the mustard on the side in an attempt to please picky eaters. Topped with rosemary and served over mashed potatoes. Next time I will add the mustard to the apples and the kids can have hotdogs for dinner.

My husband is not a fan for mixing fruit with meat (who grew up in MI with leathery pork chops & applesauce), but this recipe made him a convert. This is a wonderful marriage of strong fennel aromatic / flavor combo with the cider tang and mustard zing (made using the ATK Whole-Grain Mustard recipe — a real sinus-clearer). We only had Envy apples on-hand, but they held up as a solid substitute for the Granny Smith & not too sweet. Only feedback to change for next time is to reduce the Kosher salt as the chops were a little too salty (I did use all the dry rub on the chops).