So, great news. It appears that my wife's pork allergy has gone away, so this is the first pork recipe I've been able to devise in a good four years!
I call it Savory Pork Chops with Skittle Corn and Baked Sweet Potatoes and Potato Squash.
In a small bowl mix the following spice mix: 1/4 tsp ground sage, 2 tsp crushed rosemary, 1 tsp ground thyme, 1 tsp summer savory, 1/2 cup ceylon cinnamon, 1/2 tsp dill, and 1 tsp old hickory smoked salt.
I washed and halved four big locally-grown sweet potatoes and two potato squash. The former I scored heavily along the back, the latter I scooped the seeds out of with a grapefruit spoon. I used a silicone brush and some olive oil on a pair of cookie sheets and placed them in an oven preheated to 450 degrees for 45 minutes.
Meanwhile, at about 15 minutes into the baking of the squash and sweet potatoes, I took a large, square, ridge-bottomed skillet and added a bit of olive oil and a bit of Doc's Draft pear hard apple cider to the bottom and placed two butterfly cut boneless pork chops in it (adding up to 1.1 lbs). I split the spice and herb mix between each pork chop, covering them evenly, and set the heat to medium. Flip several times, adding a bit more cider, cooking until desired degree. I did add a splash or two more of the cider directly to the chops while cooking.
Once meat is cooked remove pork chops and replace with one can creamed corn, spreading out evenly to take advantage of any herbs and spices remaining.
The entire meal was truly delicious, though we had to have a couple of courses. The sweet potatoes and potato squash only needed a little salt, the skillet corn was outstanding, and the pork turned out quite delicious and savory. The potato squash and sweet potatoes I picked up at the last Farmer's Market of the season.