Apple and Sage Pork Chops and Roasted Fingerling Potatoes
Apple and Sage Pork Chops 2 tbsp. flour ½ tsp sage 1 tsp thyme ½ tsp allspice ½ tsp paprika Salt and pepper to taste 6 pork chops Oil, as needed 1 onion, sliced 2 apples, sliced ½ C apple juice 1 Tbsp brown sugar
Mix flour, sage, thyme, allspice, paprika, salt and pepper in a small bowl. Rub pork chops with a small amount of flour, set aside any leftover flour mixture. Cook pork chops in a skillet in a small amount of oil until browned on both sides. When pork chops are browned remove to a plate and set aside. Add onion and cook for about 3-5 minutes, until almost tender. Add apples and continue to cook for 3-5 minutes more until tender. Stir in juice, brown sugar and any remaining flour, mix well. Return pork chops to the skillet and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until everything is done to your families preference.
Roasted Fingerling Potatoes 2 lbs. fingerling potatoes, cut any large ones in half (can substitute small new potatoes) 5 cloves garlic, minced 3 Tbsp oil 2 tsp lemon juice ½ tsp thyme Pepper and Cajun seasoning to taste Nonstick cooking spray
Heat oven to 450 degrees. Sprasy a 9 x 13 inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine garlic, oil, lemon juice, thyme, pepper, and Cajun seasoning. Toss potatoes in bowl with seasonings until well coated. Pour potatoes into baking dish in a single layer. Bake for 25-30 minutes or until potatoes are tender when pricked with a fork.