This quick pork chop recipe is the perfect autumnal weeknight dinner. First, you’ll coat pork chops with a spicy maple-mustard glaze, then broil them to create a mouthwatering caramelized crust on each piece. These bake alongside savory-sweet parsnips, fennel, and apples, which play off the juicy meat. Fennel fronds are a fresh way to garnish this dish, but if you can’t find bulbs that have their stalks still intact, you can use chopped fresh parsley instead. Serve with a light, spicy red wine like pinot noir or Syrah, or a medium bodied white like Chardonnay or pinot gris.