It's only been 3 days, yet I feel like I haven't posted since forever! Well, for Tuesday night, we had M over and it was pasta for dinner, but I used bacon instead of chorizo. Then Wednesday night was left-overs for the boys since I had a work thing. So to make up for left-over night, for dinner we had this...
Apple-Onion Pork Chops
6 pork chops, boneless, each about 3/4 inch thick
2 fuji apples, peeled and diced
1 sweet onion, sliced
1 heaping tsp. whole grain mustard
4 sage leaves
1/2 cup white wine
1 cup chicken broth
1. Season chops generously with salt and pepper.
2. In a heavy skillet, sear meat until both sides are well browned.
3. Remove meat from skillet, lower heat to medium and add onions and apples.
4. Saute until onions are partly softened, about 5-7 minutes.
5. Deglaze pan with white wine and add mustard and sage.
6. Reduce until almost all of wine has evaporated.
7. Add chicken broth.
8. Return chops into skillet along with juices.
9. Finish in a 375 oven for 15 minutes.
I served this dish with smashed garlic potatoes, which is one of my favorite ways of preparing potatoes. The skin provides a wonderful contrast to the rustic creaminess of the potato chunks.
Smashed Garlic Potatoes
6 Yukon gold potatoes, washed well
1 tbsp. minced garlic
2 tbsp. butter
1/2 cup cream or milk
salt and pepper
1. Boil potatoes with their skins on until tender.
2. Drain. In a large bowl, use a potato masher or a large sturdy fork to smash potatoes. Smash the skins as well. You want small and large chunks, not a homogenous, mushy mass.
3. In a small skillet, heat butter and brown garlic just until fragrant. Pour butter and garlic into smashed potatoes.
4. Add cream/milk and season with salt and pepper.
5. Mix everything together until well blended.