What I Made for Dinner: Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Ingredients

4 medium sweet potatoes, peeled and cut into chunks

Salt

4 bone-in pork chops, 1-inch thick

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 large onions, yellow or red, thinly sliced

2 Gala or Golden Delicious apples, thinly sliced

2 tablespoons finely chopped fresh thyme leaves

1 lemon

4 tablespoons butter

2 tablespoons all-purpose flour

1 cup apple cider

2 cups chicken stock

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

You can also find this recipe here.

What I Made for Dinner: Glazed Pork Chops

Ingredients

4 boneless pork loin chops (4 ounces each)

3/4 teaspoon rubbed sage

1/2 teaspoon salt

1 tablespoon canola oil

1 tablespoon all-purpose flour

1/2 cup reduced-sodium chicken broth

1 tablespoon cider vinegar

2 medium tart apples, thinly sliced

4 teaspoons brown sugar

Directions

Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

What I Made For Dinner: I made some mashed potatoes & steamed green beans to go with this. YUMMY!

Roasted Pork Loin

• 
  
• Ingredients
• 
  
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 3 tablespoons butter or margarine
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 (4 pound) boneless pork loin roast
• 
  
• 
  
• Directions
• 
  
• In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

Pulled Pork

I got this recipe from a friend, it goes great with the Cilantro-Lime Rice recipe!






2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.