Sunday Supper: October
There is something about a crisp fall Sunday that makes me want to put a real dinner on the table. Pork chops, sweet potatoes, Brussels sprouts, apples, red cabbage and something chocolate for dessert. This menu checks all the boxes.
But I don't want to spend Sunday afternoon tied to the kitchen, either.
So this Sunday Supper is designed to be delicious, seasonal and very manageable. The cabbage and brownies are made on Saturday. The applesauce bubbles away in the slow cooker on Sunday. The sweet potatoes and Brussels sprouts share the oven. That leaves only the pork chops to cook at the last minute.
Because Sunday Supper should feel like Sunday, not a catering job.
The Menu
Air-Fryer Dijon & Herb Pork Chops
Baked Sweet Potatoes with Smoked-Paprika Butter
Roasted Brussels Sprouts & Grapes
Slow-Cooker Braised Red Cabbage with Apples
Homemade Slow-Cooker Applesauce
Best-Ever Brownies with Vanilla Ice Cream
The menu serves 4, with extra cabbage, applesauce and brownies for leftovers.
Air-Fryer Dijon & Herb Pork Chops
I love using the air fryer here because the oven is already busy with our vegetables. The pork chops can be seasoned ahead and cooked just before we sit down.
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- ¾ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
Combine the olive oil, Dijon, garlic, thyme, smoked paprika, salt and pepper. Rub the mixture over both sides of the pork chops.
This can be done earlier in the day. Cover and refrigerate, then remove the chops from the refrigerator about 30 minutes before cooking.
Preheat the air fryer to 400°F. Arrange the chops in a single layer and cook for approximately 9 to 12 minutes, turning halfway through, until the thickest part reaches 145°F.
Let rest for 5 minutes before serving.
Baked Sweet Potatoes with Smoked-Paprika Butter
This is barely a recipe, which is one of the reasons I love it. The smoked paprika makes an ordinary baked sweet potato just a little more interesting.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons softened butter
- ¼ teaspoon smoked paprika, plus a little extra for finishing
- Kosher salt
- Freshly ground black pepper
Directions
Heat the oven to 425°F.
Scrub and dry the sweet potatoes and pierce each several times with a fork. Place on a sheet pan and bake for approximately 50 to 60 minutes, until completely tender.
Meanwhile, combine the softened butter with the smoked paprika and a little salt and pepper.
Split the hot potatoes and add a spoonful of smoked-paprika butter to each.
Roasted Brussels Sprouts
Ingredients
- ¾ pound Brussels sprouts, trimmed and halved
- 1½ tablespoons olive oil
- 1 clove garlic, thinly sliced
- 1½ teaspoons fresh thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Directions
We're cooking these at 425°F so they can share the oven with the sweet potatoes.
On a large rimmed baking sheet, toss the Brussels sprouts with the olive oil, garlic, thyme, salt and pepper. Turn the Brussels sprouts cut-side down.
After the sweet potatoes have been baking for about 30 minutes, slide the Brussels sprouts into the same oven.
Roast for 20 to 25 minutes, until the sprouts are golden brown and tender.
Slow-Cooker Braised Red Cabbage with Apples
Makes about 6 to 8 servings, so you'll have leftovers.
This is Saturday's job. The cabbage reheats beautifully, and I think it's even better after the flavors have had a night to get acquainted.
Ingredients
- 1 large red cabbage, about 2 to 2½ pounds, cored and thinly sliced
- 2 medium tart or crisp apples, such as Granny Smith or Honeycrisp, cored and chopped
- 1 medium red or yellow onion, thinly sliced
- ¼ cup apple cider vinegar
- 3 tablespoons brown sugar
- ½ cup water or apple juice
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
Directions
Place the cabbage, apples and onion in a large slow cooker.
Whisk together the apple cider vinegar, brown sugar, water or apple juice, salt, pepper and cloves. Pour over the cabbage mixture and add the cinnamon stick.
Cover and cook on LOW for 5 to 6 hours or HIGH for about 3 hours, until the cabbage is completely tender.
Discard the cinnamon stick and stir in the butter until melted and glossy.
Taste and adjust with additional salt, sugar or a splash of vinegar if needed.
Cool and refrigerate overnight. On Sunday, gently reheat the amount you need for dinner and enjoy the rest later in the week.
Slow-Cooker Cinnamon Applesauce
Once you make applesauce in the slow cooker, you'll wonder why you don't do it more often. It couldn't be much easier, and your house smells like fall all afternoon.
Ingredients
- 6 medium apples, preferably a combination of sweet and tart varieties
- 3 tablespoons apple cider or water
- 2 teaspoons fresh lemon juice
- ¾ teaspoon cinnamon
- Pinch of salt
- 1 tablespoon maple syrup or brown sugar, optional
Directions
Peel, core and roughly chop the apples.
Place them in the slow cooker with the cider or water, lemon juice, cinnamon and salt.
Cook on LOW for 4 to 5 hours, until the apples are very tender.
Mash with a potato masher for a rustic texture or blend briefly if you prefer smooth applesauce. Taste before adding any maple syrup or brown sugar. Your apples may be plenty sweet on their own.
Serve warm alongside the pork chops.
Don't Waste the Leftovers
This applesauce is wonderful stirred into plain Greek yogurt and topped with cinnamon and chopped walnuts. It's a terrific breakfast or afternoon snack and tastes a little like apple pie.
Best-Ever Brownies
These have been my go-to brownies for a reason. They're deeply chocolatey, fudgy and incredibly simple. The original recipe makes a 9 x 13-inch pan, but for this dinner I'm cutting it in half and using an 8 x 8-inch pan.
Make them Saturday and dessert is already done.
Ingredients
- Cooking spray
- 2 ounces unsweetened chocolate
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup flour
- Pinch of salt
Directions
Heat oven to 350°F.
Line an 8 x 8-inch baking pan with foil and spray the foil with nonstick cooking spray.
Place the chocolate and butter in a large microwave-safe bowl and heat until the butter is melted. Stir until the chocolate is completely melted and the mixture is smooth.
Stir in the sugar, followed by the vanilla.
Add the eggs one at a time, stirring well after each addition.
Mix the salt into the flour, then gradually stir the flour into the chocolate mixture just until uniform.
Spread the batter into the prepared pan and bake for approximately 22 to 25 minutes, checking at 22 minutes. A toothpick inserted in the center should come out with fudgy crumbs, not completely clean.
Cool completely.
On Sunday, slightly warm a brownie for each person and top with a generous scoop of vanilla ice cream.
Sometimes that's all dessert needs to be.
The Shopping List
Produce
- 4 medium sweet potatoes
- ¾ pound Brussels sprouts
- ½ pound red seedless grapes
- 1 large red cabbage
- 8 medium apples, 2 for the cabbage and 6 for the applesauce
- 1 medium red or yellow onion
- 1 lemon
- 1 head garlic
- Fresh thyme
Meat
- 4 boneless pork chops, about 1 inch thick
Dairy & Refrigerated
- Unsalted butter, at least 2 sticks to have enough for all recipes
- 2 eggs
- Vanilla ice cream
Pantry
- Olive oil
- Dijon mustard
- Dried thyme
- Smoked paprika
- Cinnamon
- Ground cloves
- Kosher salt
- Black pepper
- Apple cider vinegar
- Brown sugar
- Maple syrup, optional
- Apple cider or apple juice, optional
- Unsweetened chocolate
- Sugar
- Vanilla extract
- Flour
- Cooking spray
The Sunday Supper Game Plan
The secret to this dinner is not doing everything on Sunday.
Saturday
Make the slow-cooker braised red cabbage. Cool and refrigerate overnight.
Bake the brownies. Cool completely and cover.
Two dishes are now completely finished.
Sunday Morning or Early Afternoon
Get the applesauce going in the slow cooker. It needs 4 to 5 hours on LOW.
Trim and halve the Brussels sprouts and wash the grapes.
Make the smoked-paprika butter.
Season the pork chops and refrigerate until about 30 minutes before cooking.
One Hour Before Dinner
Heat the oven to 425°F.
Put the sweet potatoes in the oven. They'll need approximately 50 to 60 minutes.
30 Minutes Later
Put the Brussels sprouts and grapes into the same 425°F oven. They'll roast alongside the potatoes for their final 20 to 25 minutes.
Begin gently reheating the red cabbage on the stovetop.
Keep the applesauce warm.
About 15 Minutes Before Dinner
Preheat the air fryer to 400°F and cook the pork chops.
Let the pork rest for 5 minutes while you split the sweet potatoes, add the smoked-paprika butter and transfer everything to serving dishes.
Bring it all to the table and serve family-style.
And later, warm the brownies just enough to make them fudgy again, add a scoop of vanilla ice cream and call Sunday Supper complete.
Good food, people you enjoy and a Sunday evening around the table. That's really the whole idea.
