Easy Harvest Pork Chops - Serves 4
- olive oil and/or butter
- 4 center loin pork chops
- 2 apples (I used Gala but whatever tickles your fancy will work), cored and cut each into 8 to 12 wedges.
- 1 cup apple juice
- 2 tsp finely chopped fresh rosemary
- Heat oil and/or butter in a skillet that you have a lid for. (I used both olive oil and butter)
- Cut slits in each pork chop so you can stuff apple slices inside.
- Heat apple slices until golden on both sides. Remove from heat and let cool a bit so you can handle them
- Stuff each pork chop with as many apple wedges as you can. Don't worry if they are mushed in tight. You'll use any remaining wedges.
- Return the pan to the heat.
- Saute the pork chops on both sides until browned.
- Add apple juice and sprinkle with rosemary, throw in any remaining apple wedges.
- Turn heat down to medium low, cover and simmer for 10 - 15 minutes until the pork chops are cooked through. Check occasionally to ensure the liquid has not completely evaporated. If it has, add more.
- Take out the pork chops and cover with foil on a plate and let rest for 5 minutes.
- While the pork chops are resting, reduce the juice in the pan if it is not already thickened, by simmering it over medium-low heat.
Serve with the potato parsnip mash and drizzle the pan juice over it allPotato Parsnip Mash - Serves 4
- 2 medium potatoes
- 4 medium parsnip
- 1 tbsp butter
- 1/4 cup milk
- 2 tsp dried sage
- 1/2 tsp each garlic and onion powder.
- Peel and dice the potatoes and parsnip.
- Put in a saucepan with water and bring to a boil. Cook until tender.
- Mash potatoes and parsnip with remaining ingredients.
Salt and Pepper both dishes as necessary.
Sorry there are no pictures but it was so simple I didn't think I'd blog about it until after I ate it. It was super tasty!!