Make Pork Chops Special

what's for supper?

Your family will ask for seconds after trying this meat-and-potato pair.

Recharge weeknight meals by pairing Savory Herb Pork Chops with a roasted fruit-and-vegetable side. Apple juice and Dijon mustard flavor these moist, pan-seared loin chops. Tossing Granny Smith apples and sweet potatoes with butter, brown sugar, and grated orange rind before slow roasting creates a sweet-tart side dish that spells comfort any day of the week. -CHARLA DRAPER

Savory Herb Pork Chops

MAKES 4 SERVINGS

PREP: 15MIN., CHILL: 30 MIN., COOK: 25 MIN., STAND: 5 MIN.

1 cup apple juice, divided

3 ½ Tbsp. light brown sugar, divided

1 Tbsp. Dijon mustard

4 (¾-inch-thick) boneless pork loin chops

1 tsp. salt, divided

1 tsp. coarsely ground pepper, divided

2 Tbsp. vegetable oil

½ cup chopped onion

2 garlic cloves, minced

2 tsp. chopped fresh rosemary

2 Tbsp. balsamic vinegar, divided

1 Tbsp. all-purpose flour

Garnishes: thinly sliced apples, fresh rosemary sprigs

1. Stir together ¼ cup apple juice, 1 Tbsp. brown sugar, and mustard in a large zip-top plastic freezer bag; add pork. Seal bag, and shake well to coat. Chill 30 minutes, turning once. Remove pork from marinade, discarding marinade. Pat pork dry, and sprinkle with ½ tsp. salt and ½ tsp. pepper.

2. Cook pork in hot oil in large skillet over medium-high heat 3 minutes on each side. Remove chops from skillet.

3. Cook onion and garlic in hot drippings, stirring constantly, 1 minute. Add remaining ¾ cup apple juice to skillet, stirring to loosen particles from bottom of skillet. Stir in rosemary, 1 Tbsp. brown sugar, 1 Tbsp. balsamic vinegar, and remaining ½ tsp. salt and pepper.

4. Bring onion mixture to a boil. Reduce heat to medium low, and simmer 3 to 5 minutes or until mixture is reduced by half.

5. Add pork to onion mixture, turning to coat. Cover and cook 5 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from heat, and place pork on a serving platter. Cover with aluminum foil. Let stand 5 minutes.

6. Meanwhile, whisk together ¼ cup water, 1 Tbsp. flour, remaining 1 ½ Tbsp. brown sugar, and remaining 1 Tbsp. balsamic vinegar in skillet until smooth. Bring to a boil over mediumlow heat. Reduce heat to low, and simmer 1 to 2 minutes or until slightly thickened and bubbly. Drizzle sauce over pork, or serve with pork, if desired. Garnish, if desired. BONNIE COOPER

CARROLLTON, GEORGIA

Roasted Apples and Sweet Potatoes

MAKES 4 SERVINGS

PREP: 20 MIN., BAKE: 35 MIN.

This oven-roasted side is flavored with a hint of orange. If you'd like your apples crisp rather than tender, you can bake them for a little less time.

3 lb. sweet potatoes (about 5 medium-size sweet potatoes), peeled

2 large Granny Smith apples, peeled

2 Tbsp. butter, melted

2 Tbsp. light brown sugar

1 tsp. grated orange rind

1 tsp. kosher salt

½ tsp. coarsely ground pepper

1. Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into ½-inch-thick slices.

2. Stir together melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.

3. Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with salt and pepper.

4. Bake at 400° for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.

Copyright Southern Progress Corporation Jan 2008
Provided by ProQuest Information and Learning Company. All rights Reserved