Potatoes
1 pound small red-skinned potatoes, halved
1 T. vegetable oil
1/4 tsp. salt
1/8 tsp. black pepper

Pork
8 thin boneless pork cutlets (about 11/4 lbs total)
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. dried rosemary
2 T. vegetable oil
2 Gala apples, peeled, cored and thinly sliced
1 C. frozen chopped onion, thawed
1 T. jarred chopped garlic
1 T. plus 1 tsp cornstarch
2 1/2 cups apple cider
2 T. Dijon mustard
Steamed green beans (optional)

Potatoes. Heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes. Pork. Meanwhile, season pork with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes per side. Remove to a plate; keep warm. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard. Serve pork chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.