From www.dianeskitchen.com, this recipes uses garlic, soy sauce, brown sugar, and red pepper to create a tasty sauce for boneless pork chops. Both the pork chops and the sauce are super easy to make.

4 boneless pork chops, about 1 1/2 lbs
1 tbsp oil
1 tsp minced garlic (about 2 cloves)

Sauce:
2 tsp oil
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
1/8 tsp ground cayenne (red) pepper
2 tsp cornstarch
2 tbsp cold water

Heat oil in skillet over medium heat, add pork chops and brown on both sides. Add more oil if needed. Add garlic and saute for 1-2 minutes, being careful not to burn.

Meanwhile, combine remaining oil, broth, soy sauce, brown sugar, and cayenne pepper. Pour over pork chops. Reduce heat to low and simmer for 20-30 minutes, until pork chops are cooked through.

Remove pork chops and set aside on a serving plate. Whisk cornstarch and cold water together and add to sauce. Scrap the bottom of the pan to include any browned bits. Cook until thickened. Pour sauce over pork chops and serve.

Shown below with Roasted Sweet Potatoes with Pears:

Appropriately, this recipe is from the Fall section of Everyday Food: Great Food Fast. Sweet potatoes are roasted in the over with some festive spices then combined with fresh pears. Again, select pears that are just ripe (not over-ripe) so they maintain their shape.

2 sweet potatoes
3 tbsp olive oil
1 tsp ground mustard
1/2 tsp ground ginger
1/4 tsp cayenne (red) pepper
pinch of salt
2 Bartlett pears

Preheat oven to 400F

Wash and scrub potatoes. Quarter lengthwise and cut into 1 1/2 inch-long sections. Toss with 2 tbsp olive oil, ground mustard, ginger, pepper, and salt. Spread in an even layer on a rimmed baking sheet or roasted pan. Roast for 20-25 minutes, until potatoes are almost tender.

Quarter pears and scope out the core. Cut in quarters in half crosswise. Toss with potatoes and remaining 1 tbsp olive oil. Return to oven for an additional 10 minutes or until pears are warmed through and potatoes are tender. Serve immediately.  

Another adventure in Autumn’s produce, this soup combines rich butternut squash and tart Golden Delicious apples with a touch of curry and cinnamon. The produce used below was grown locally. There were several recipes online for this type of soup, but none really matched what I was looking for, so this is more of an original creation with a little help. Great for a rainy day! This is also going to be Turmeric-mania Recipe #8.

1 butternut squash, peeled and seeded, cut into 1-inch chunks
3-4 small or medium tart apples, peeled and cored, cut into 1-inch chunks
2 tbsp butter or oil
1 medium onion, chopped
3 garlic cloves, minced
2 tsp curry powder
1 tsp salt
1/2 tsp cinnamon
4 cups vegetable stock (chicken broth can be used instead)

In a large stockpot over medium heat, melt butter or heat oil and add onion and garlic. Saute 3-5 minutes until tender and fragrant. Add salt, curry powder, and cinnamon. Saute 2-3 additional minutes.

Add vegetable (or chicken) stock, butternut squash, and apples. Bring to a boil and simmer gently for 25-30 minutes, until squash and apples are tender.

Working in batches, puree soup in a blender or food processor until smooth. Reheat if necessary. Serve with roasted pumpkin seeds and a pinch of nutmeg (if desired).

From Everyday Food magazine, this recipe combines seasonal pears with crisp amaretti cookies and rich mascarpone cheese. Select pears that are just ripe in order to keep the best shape. Pears ripen best after they have been picked, so purchase under-ripe pears a few days prior to making this dish and store the pears at room temperature, standing upright. To speed things up, add an apple. The skin will change from bright red or green to a dull yellow-red or -green when ripe.

4 firm, ripe Bartlett pears, red or green
2 tbsp sugar
2 tbsp fresh lemon juice
pinch of salt
1/2 cup mascarpone cheese
amaretti cookies (Italian almond macaroons)

Preheat oven to 375F

Halve pears lengthwise and use a melonballer or spoon to remove core. In a baking dish or roasting pan, toss pears with sugar, lemon juice, and salt. Arrange pears in a single layer, cut side down.

Pour 1/4 cup water over pears and cover dish tightly with aluminum foil. Bake 25-30 minutes, or until pears are tender. The skins will begin to turn amber.

To serve, place a pear half cut side up on a plate and top with a tablespoon of mascarpone cheese. Crumble 1-2 amaretti cookies on top.