quick and easy meals for 1 or 2
Braised pork chops serves 2
4-5 tablespoons extra virgin olive oil
2 thick-cut (about an inch), bone-in, pork chops
Salt and pepper
2 medium potatoes, each cut golf ball sized pieces
1 medium red onion, peeled and cut into 4 pieces
1 delicious apples cored and cut into 8 wedges
1 ½ tsp thyme
1/2 cup apple cider
1 cup chicken stock
1 1/2 tablespoons maple syrup or brown sugar
Juice of 1/2 lemon
Place a large, heavy-bottomed pot over medium-high heat with about 2 tablespoons of the olive oil. While the olive oil is heating up, season both sides of the pork chops with salt and pepper and maybe some garlic powder. Add the chops to the pot and brown on all sides. Remove the chops.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.Add the apples, thyme, apple cider, chicken stock and maple syrup to the pot and bring up to a bubble.
Put the browned pork chops back into the pot, making sure they are covered with liquid. Cover with a tight-fitting lid reduce the heat and let simmer until the chops are cooked through and the potatoes are tender, 10-15 minutes.
Squeeze the juice of the lemon over the pot and give everything a quick stir.
SERVE IT UP!!!! WITH SOME ITALIAN OR SOME OTHER KIND OF GOOD “DIPPIN SAUSE"
Braised pork chops serves 2
4-5 tablespoons extra virgin olive oil
2 thick-cut (about an inch), bone-in, pork chops
Salt and pepper
2 medium potatoes, each cut golf ball sized pieces
1 medium red onion, peeled and cut into 4 pieces
1 delicious apples cored and cut into 8 wedges
1 ½ tsp thyme
1/2 cup apple cider
1 cup chicken stock
1 1/2 tablespoons maple syrup or brown sugar
Juice of 1/2 lemon
Place a large, heavy-bottomed pot over medium-high heat with about 2 tablespoons of the olive oil. While the olive oil is heating up, season both sides of the pork chops with salt and pepper and maybe some garlic powder. Add the chops to the pot and brown on all sides. Remove the chops.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.Add the apples, thyme, apple cider, chicken stock and maple syrup to the pot and bring up to a bubble.
Put the browned pork chops back into the pot, making sure they are covered with liquid. Cover with a tight-fitting lid reduce the heat and let simmer until the chops are cooked through and the potatoes are tender, 10-15 minutes.
Squeeze the juice of the lemon over the pot and give everything a quick stir.
SERVE IT UP!!!! WITH SOME ITALIAN OR SOME OTHER KIND OF GOOD “DIPPIN SAUSE"
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1 comment:
This was very quick and so tasty! We loved this recipe - keep 'em coming! I'm going to try the scallops next -
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