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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Tuesday, September 21, 2010

It feels like fall...

When it feels like fall, I cook like its fall.  Sad to say that the weather is cooling off and the leaves are starting to change so its time to move from BBQing to roasting again.  This meal was so awesome, it really hit the spot for me on a cool evening.  In my opinion you can never go wrong with mashed potatoes, so this meal had a leg up from the beginning.  Plus, just look at it, you have your carb, meat, veggie and fruit all on one dinner plate, how perfect! ;) Not to mention that it is pork chops and apples, which is always such a great combination.  It was definitely a pretty easy meal, however it does take some multi tasking, so read the recipe through a few times before you start and you'll be just fine.  
ENJOY!

Pork Chops with Apples and Shallots
2 T butter (you could substitute olive oil)
1/2 lb shallots, halved or quartered lengthwise
2 granny smith apples, peeled , cored and cut into eighths
1/2 cup white wine
4 pork rib chops (1/2 in thick, 6-8 oz each).
S&P

Heat broiler, set rack 4 in from heat.  Heat butter over medium heat and add shallots.  Cook, stirring occasionally until browned, about 5 min.  Cover the pan and reduce heat to med.  Continue cooking until shallots are soft, about 5 min more. 

Add apples and wine; cover and cook until apples are beginning to soften, about 5 min.  Uncover; cook stirring until most of the liquid has evaporated and apples are tender, 2-4 min more.  Remove from the heat; cover to keep warm. 

While the apples are cooking season pork chops with S&P; place on a rimmed baking sheet.  Broil until cooked through, 3-5 min per side.  Spoon apple mixture over chops to serve. 

Serves 4.

Wilted Spinach with Nutmeg
2 T butter (again olive oil if you prefer)
2 packages (10oz each) fresh spinach, rinsed and tough ends discarded
pinch of ground nutmeg
S&P

In a deep saucepan with a tight fitting lid, melt butter.  Add spinach; cover and cook until wilted, about 5 min. Remove from heat.  Season with nutmeg and salt and pepper.  Serve immediately.


Buttermilk Mashed Potatoes
1 1/2 lbs new potatoes, peeled and cut into 1 in pieces.
S&P
1/4-1/2 cup buttermilk
2 T butter, cut into small pieces

Place potatoes in a large saucepan; add enough water to cover by 2 in.  Bring to a boil; add 1 T salt, and cook until potatoes are very tender, 20-25 min. 
Drain; place in a large bowl and mash with potato masher.  Add buttermilk and butter, season with S&P.  Mash until smooth and combined. 

Serves 4.

Logan Rating:
Pork chops & Spinach: ***
Taters: ****

2 comments:

  1. Paige,

    I made this other night and we loved it! The apples were amazing (although I used haraldsons instead of granny smith since that was in fridge). I served it with mashed potatoes like you suggested. Thanks for a great recipe, I can't wait to try more.

    Tanya (Beekman) Mozingo

    ReplyDelete
  2. Yay! So glad you enjoyed it and that you like my blog...you have no idea how happy this comment makes me! :) Hope all is well with you!

    ReplyDelete

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