autumn supper

Autumn Supper brings together blackened pork chops, grilled brown sugar apples, buttery pearl couscous, whipped chèvre, roasted potatoes, and lemon-garlic asparagus in a meal that celebrates the warmth and abundance of the season.

Serves

2

time

~ 1 - 1.5 hrs

skill

6/10

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ingredients

Blackened Pork Chop

  • 2 thick-cut pork chops
  • Kosher salt (for dry brine)
  • Freshly cracked black pepper
  • Blackening seasoning (Hardcore Carnivore Red is my favorite)

Pearl Couscous

  • 1 cup pearl couscous
  • 1 tbsp butter
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1¾ cups chicken stock
  • 1 tsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • Kosher salt
  • Freshly cracked black pepper

Roasted Potatoes

  • Yukon Gold potatoes, cubed
  • Sweet potatoes, cubed
  • Olive oil
  • Cayenne
  • Dill
  • Kosher salt
  • Freshly cracked black pepper

Lemon-Garlic Asparagus

  • Asparagus, trimmed
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Fresh garlic, minced
  • Lemon juice
  • Optional: Citrus seasoning
  • Optional: Parmesan cheese for finishing

Brown Sugar Butter Apples

  • Apples, cored and sliced
  • Butter
  • Brown sugar

Whipped Chèvre

  • 4 oz chèvre
  • 2–3 tbsp heavy cream
  • Pinch of kosher salt
  • Freshly cracked black pepper

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directions

Dry Brine the Pork

  1. Pat the pork chops dry and season generously with kosher salt.
  2. Refrigerate uncovered for 1–2 hours.
  3. Pat dry again and season with black pepper and blackening seasoning.

Pearl Couscous

Toast the Couscous

  1. Melt the butter in a saucepan over medium heat.
  2. Add the shallot and cook until softened, about 3 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the pearl couscous and toast for 2–3 minutes.

Simmer

  1. Pour in the chicken stock and stir in the thyme.
  2. Bring to a gentle boil, reduce to a simmer, cover, and cook for 10–12 minutes until tender.

Finish

  1. Fluff with a fork.
  2. Fold in the parsley.
  3. Season with kosher salt and freshly cracked black pepper.

Roasted Potatoes

  1. Preheat the oven to 400°F.
  2. Toss the Yukon Gold and sweet potatoes with olive oil, cayenne, dill, kosher salt, and black pepper.
  3. Roast for about 45 minutes, flipping once, until browned and tender.

Lemon-Garlic Asparagus

  1. Toss the asparagus with olive oil, garlic, lemon juice, kosher salt, black pepper, and optional citrus seasoning.
  2. Roast at 400°F for about 15 minutes.
  3. If desired, top with Parmesan and broil for 1–2 minutes.

Blackened Pork Chop

  1. Set the Big Green Egg for two-zone cooking with a hot direct side and a cool indirect side.
  2. Sear the pork chops over direct heat until deeply browned on both sides.
  3. Move to the indirect side, close the lid, and cook until the internal temperature reaches 150–155°F.
  4. Rest for 5–10 minutes before slicing.

Brown Sugar Butter Apples

  1. Melt the butter and stir in the brown sugar.
  2. Brush the apples with the butter mixture.
  3. While the pork finishes on the indirect side, grill the apples over direct heat.
  4. Cook until caramelized and tender, turning once.

Whipped Chèvre

  1. Combine the chèvre, heavy cream, salt, and pepper.
  2. Whip until smooth and spreadable.

Plate & Serve

  1. Spread a spoonful of whipped chèvre onto each plate.
  2. Spoon the warm pearl couscous over the chèvre.
  3. Arrange the sliced pork chops on top.
  4. Add the roasted potatoes, grilled apples, and asparagus.
  5. Spoon any juices from the pork over the plate and serve immediately.

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Tennessee Tastebuds Tip

Patting the pork dry both before and after the dry brine helps the seasoning adhere better while creating a deeper, more flavorful crust on the grill.

Kitchen Notes

This meal is a great example of two-zone cooking on the Big Green Egg. Sear the pork over direct heat, then finish it on the cooler side while grilling the apples over the coals. The buttery herb pearl couscous and creamy chèvre balance the smoky pork and sweet apples, bringing every component of the dish together into one complete bite.

© 2026 Tennessee Tastebuds · Nathan Walker