Happy Fall Backstagers! The last couple of weeks definitely had Hanna and me running.  Just last week we had two weddings, two corporate events and a pre-Frank show cocktail party!  Phew!  I love the opportunity to do a variety of events.  One of the corporate events had a five-course dinner after a training seminar.  I think it’s a double bonus for any event when they use the technology side of the Backstage with the built-in sound and projector, and then feast on the great food from our custom menu.

Fall is by far my favorite time of year!  I love the leaves changing colors, the smell of the crisp air, the Halloween festivities and haunted houses!  It’s also a perfect time to make seasonal dishes!  The recipe for this month will be an apple mustard pork chop.  Hanna first tried this sauce when she was planning her wedding.  She liked the combination so much, that we actually made them into sliders, using pork shoulder instead of the pork chop!

From the Kitchen of Chef Nicole:

I prefer to do the apple mustard sauce over bone-in pork chops served with rice. Season your pork chops and cook in a sauté pan. When chops are done, remove from pan and use pan to make the sauce. The flavor for the chops will make the sauce great! APPLE MUSTARD SAUCE: 1.5 Tbsp. butter 1 red Delicious apple (quartered, cored and sliced) 1 ½ Tbsp. brown sugar Splash of Bourbon 1 Tbsp. whole grain mustard Splash of heavy cream Salt and pepper to your taste In the sauté pan that was used to cook the pork chops, add butter and sauté the apples. When the apples are half cooked, add brown sugar. Let the sugar caramelize and add bourbon. Let the bourbon reduce and add heavy cream, whole grain mustard and season. Slowly let it simmer for 5 minutes. It will yield three to four servings.