Wednesday, October 13, 2010

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.

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