Well, I became culinarily creative the other night with some boneless pork loin chops, earning kudos from both hubby and son. Sometimes experimenting pays off. 🙂
Recipe of the Week: Apple Pork Loin Chops
1 or 2 packages of boneless pork loin chops (depends on number of diners)*
2 or 3 medium apples, unpeeled and sliced
couple shakes of cinnamon
3 tbs. butter
2 tbs. oil, olive or safflower
2 c. flour
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. apricot or peach preserves
2 c. chardonnay or white cooking wine
1. Marinate meat in a bowl with the wine.
2. In a large skillet or electric fryer, add butter and cover the bottom with the sliced apples. Sprinkle with cinnamon and turn on heat to medium. Stir a couple times throughout the following steps.
3. In a smaller skillet, add oil and turn on to medium.
4. Mix flour, salt, and nutmeg in a bowl or brownie pan and coat meat. Brown chops on both sides in skillet with oil, just a couple minutes on each side.
5. Place chops atop the softened apples. Add spoonfuls of preserves to each chop and pour the rest in between the spaces. Cover and simmer for 25-30 minutes.
6. Serve with your favorite side dishes.
*Regular thick-cut, pork chops with bones would probably work as well. If you use thin cut, however, you would only need 15-20 minutes of simmer time.
Thought of the Week: We had rain!!! It was glorious and came with dark clouds, thunder, and lightning – my favorite kind. I have several five-gallon buckets of fresh water now for my potted plants. The grass seemed to grow overnight and the lantana immediately blossomed.