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Tag Archives: apple cider

One pan + the chef (You) + five ingredients = a tasty meal

Ha, I know this is a bit off subject, but I was intending on making a Garlic Parmesan Roasted Carrots recipe as last night’s side dish but didn’t get to because I completely forgot to purchase one bunch of full size/large carrots and did not feel like making another a run to the store haha! However, thankfully there were some leftovers from my late Sunday afternoon snack (Brown Butter Garlic Honey Roasted Carrots) so then I decided to reheat that in the microwave and used it as a replacement. And yes, of course, I still plan on making the Garlic Parmesan Roasted Carrot recipe.

Finally onto today’s original subject

You only need one pan, five ingredients and approximately twenty minutes for these easy cider dijon pork chops. It’s a simple weeknight dinner that your whole family will enjoy!

CIDER DIJON PORK CHOPS

INGREDIENTS

Four small boneless pork chops (about 1.3 lbs. total)
2 tsp minced garlic
2 Tbsp olive oil
½ C apple cider
1 Tbsp Dijon mustard
⅓ heavy whipping cream
Salt and pepper, to taste
Optional Topping: fresh rosemary

Let’s get cooking! 😀

Directions

1. Season your pork chops with salt and pepper on both sides. Heat approximately two tablespoons of olive oil in a large skillet over medium-high heat for one-two minutes. Swirl to coat the pan. Combine the garlic and cook, constantly stirring, for about one more minute. Place chops into the skillet and cook for five-ten minutes on each side, or until cooked through.

2. Remove chops onto a plate and set aside. Pour cider into the pan and scrape up the bits as you stir. Let the cider simmer for about one minute, then combine the mustard and stir in the cream. Cook the sauce for about two-three minutes, then pour over the chops and serve. Garnish with fresh rosemary, if desired.

Source The seasoned mom

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Apples, Onions, and Pork Chops

I have to admit that preparing this recipe was a bit challenging for me as I am gradually becoming more comfortable with using a knife in which of course made the process of slicing the apples and the onion very slow. (I don’t get scared whenever using a knife I get just nervous.) I was very determined not to give up and was totally focused on the task of slicing the apples and onion. And with the combination of my concentration and listening to the Elvis Presley radio, it really helped my nerves feel more at ease. I too seldom cook with a cast iron skillet because it is not only very heavy, but it also cooks the food quicker. So I’ve decided to have some cooking goals for myself to help me become a better cook. Some of those goals are 1. Contributing to improving my confidence with working with a knife by using it more often versus a food processor. 2. And maybe cooking with a cast iron skillet more often as well. I don’t know lol. We’ll see 🙂

What are some of your cooking goals? Are they long or short term?

And oh, by the way, my chops were a little overcooked, but they still turned out to be really yummy. 🙂

 

Apples, Onions, and Pork Chops

Oh, my!

Ingredients

4 boneless pork chops, 3/4-1-inch thick
1 TB. Fresh sage (or 1 tsp. RUBBED SAGE)
1 tsp. BAVARIAN SEASONING, optional
salt, to taste
PENZEYS PEPPER, to taste
1 TB. Olive oil
2 TB. butter
1 large white or yellow onion, sliced
3-4 Fuji apples, cored and sliced
1 C. fresh apple cider

Directions

If needed, cut the fat from the pork chops. Massage SAGE on both sides, and generously coat the pork chops with BAVARIAN SEASONING (if using), and salt and PEPPER. Heat a cast iron skillet and or a non-stick skillet over medium-high heat and add the oil. Sear the pork chops on both sides until they are brown (about five minutes per side). Remove the chops. Combine the butter, onions, and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, fifteen minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about fifteen-twenty more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions. Enjoy. 😀 

Source Penzeys