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Dec. 5th, 2005 09:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsPork chops braised in apple cider
Brussels sprouts roasted with apples and onions
Mashed sweet potatoes
Pork Chops
4-6 (okay, I made 7 :)) boneless loin chops, about 1" thick
1 large sweet onion, chopped
3 small ribs celery, chopped
2 bay leaves
1 cup apple cider
kosher salt
freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Preheat oven to 425F. Season pork chops with salt and pepper. In a brassiere, dutch oven or other oven safe pan with a cover, brown chops in batches in butter and olive oil. Set browned chops aside and sauté onion and celery until onion is translucent. Deglaze pan with apple cider, then place chops on top of sautéed vegetables in pan.
Cover and place in oven for 40 minutes or so, until chops are cooked through.
Take a doggie-scritching break:
Wash hands :).
Remove chops to a platter and keep warm. Cook sauce down on stovetop until syrupy. Serve chops with sauce.
Brussels Sprouts
1 lb petite Brussels sprouts (I used frozen, defrosted - fresh can also be used)
1 large sweet onion, sliced
3 Granny Smith or other tart green apple, coarsely chopped
! tablespoon dried thyme
kosher salt
Freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Melt the butter in the olive oil in a baking pan. Toss the sprouts, onion and apple in the butter and olive oil. Spread out into pan then sprinkle with salt, pepper and thyme.
Bake in 425F oven for 30 - 40 minutes until tender and lightly browned (these can go into the oven when the pork chops go in, and they end up being ready around the same time.).
Mashed Sweet Potatoes
4-6 sweet potatoes
Heavy cream
ground cinnamon
ground cloves
freshly ground nutmeg
Chicken broth
Butter
kosher salt
freshly ground black pepper
Bake sweet potatoes in a 400F oven until tender, about 45 minutes. Keep warm.
Just before the rest of the dinner is ready, peel the sweet potatoes and add other ingredients to taste (to 6 large sweet potatoes I ended up adding about 1/4 cup cream, 1/2 cup chicken broth, 4 tablespoons butter, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon freshly ground nutmeg, a large pinch of kosher salt and a about 1/4 teaspoon ground black pepper),
mashing with a potato masher until smooth. Serve immediately.
Brussels sprouts roasted with apples and onions
Mashed sweet potatoes
Pork Chops
4-6 (okay, I made 7 :)) boneless loin chops, about 1" thick
1 large sweet onion, chopped
3 small ribs celery, chopped
2 bay leaves
1 cup apple cider
kosher salt
freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Preheat oven to 425F. Season pork chops with salt and pepper. In a brassiere, dutch oven or other oven safe pan with a cover, brown chops in batches in butter and olive oil. Set browned chops aside and sauté onion and celery until onion is translucent. Deglaze pan with apple cider, then place chops on top of sautéed vegetables in pan.
Cover and place in oven for 40 minutes or so, until chops are cooked through.
Take a doggie-scritching break:
Wash hands :).
Remove chops to a platter and keep warm. Cook sauce down on stovetop until syrupy. Serve chops with sauce.
Brussels Sprouts
1 lb petite Brussels sprouts (I used frozen, defrosted - fresh can also be used)
1 large sweet onion, sliced
3 Granny Smith or other tart green apple, coarsely chopped
! tablespoon dried thyme
kosher salt
Freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Melt the butter in the olive oil in a baking pan. Toss the sprouts, onion and apple in the butter and olive oil. Spread out into pan then sprinkle with salt, pepper and thyme.
Bake in 425F oven for 30 - 40 minutes until tender and lightly browned (these can go into the oven when the pork chops go in, and they end up being ready around the same time.).
Mashed Sweet Potatoes
4-6 sweet potatoes
Heavy cream
ground cinnamon
ground cloves
freshly ground nutmeg
Chicken broth
Butter
kosher salt
freshly ground black pepper
Bake sweet potatoes in a 400F oven until tender, about 45 minutes. Keep warm.
Just before the rest of the dinner is ready, peel the sweet potatoes and add other ingredients to taste (to 6 large sweet potatoes I ended up adding about 1/4 cup cream, 1/2 cup chicken broth, 4 tablespoons butter, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon freshly ground nutmeg, a large pinch of kosher salt and a about 1/4 teaspoon ground black pepper),
mashing with a potato masher until smooth. Serve immediately.
