Recipes, Etc.

These pork chops, with cider gravy, are a real must for fall dinners.

Fall Pork Chops

2 T. olive oil 6 boneless pork loin chops garlic powder or 1 garlic clove, minced 1 T. Dijon mustard 1 tsp honey ½ tsp apple pie spice ½ tsp ground pepper ¼ tsp thyme ¼ tsp salt 1 cup apple cider 1 T. plus 1 tsp cornstarch 2 T. water minced fresh parsley

In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.

Meanwhile, in a small bowl, combine the next seven ingredients, stir in apple cider.

Pour over pork chops. Reduce heat to medium low, cook, covered for 4-5 minutes. Remove chops from skillet, let stand for 5 minutes.

In a small bowl, mix cornstarch and water until smooth.

Return to a boil, stirring constantly, cook and stir until thickened (1-2 minutes). Pour over chops, sprinkle with fresh parsley (or dry parsley).

Etc. — You may need to cook for longer than the 4-5 minutes. Keep checking your chops before you remove from skillet.

A good accompaniment to this dish would be parsley, buttered noodles and green beans.

Here is a quick green bean recipe:

Melt 3 T. over medium heat in large skillet; Add 2 large shallots, chopped and cook, stirring often, until softened 3 - 4 minutes, season with salt and pepper. Add the trimmed green beans and toss to coat for a minute or 2, then add 1 cup chicken stock.

Cover and braise the beans until soft, 12 - 15 minutes more. Happy Fall!

Recent Headlines
Archive

© 2016 by The New Carlisle Gazette