I remember the marvelous Sundays of my childhood when we got home after church and could smell amazingness (spellcheck isn’t arguing that word hmm) in the oven. That smell promised a day of sweatpants and football and naps. Ahhhh. I’m sure everyone has their own idea of that smell. For me it was these five, scrumptious letters: G-R-A-V-Y. Yesss anything with thick, home-cooked, flavorful, gravy. In search for that same level of goodness and comfort, I came across this sweet and savory, Fall-ish creation.

Ingredients:

3 Bone-on pork chops

3 cloves garlic, crushed

2 tsp Sage, dried

4 T Balsamic vinegar

2 T dijon mustard

4 tsp maple syrup

1/2 tsp salt

2 T olive oil

Directions:

1. Preheat oven to 375, grease a pan with 2 T olive oil and place pork chops in pan.
2. Whisk together garlic, sage, balsamic vinegar, Dijon mustard, maple syrup, and salt.
3. Spoon or brush mixture over pork chops. Pour the rest into the pan.
4. Roast for 35-40 minutes or until fully cooked.

My desire for comfort food was on 10 so I paired my chops with mashed butternut squash (cooking directions similar to spaghetti squash here) and corn. No butter needed! It is a yummy alternative to gravy-soaked mashed potatoes!