Pork Chops with Apples and Shallots

Recipe from Everyday Food cookbook (Great Food Fast). They’re not kidding…. it’s great and it’s fast.
I love the flavor of the caramelized shallots with wine and apples. Yum!
I made a half recipe since it was just two of us, so that’s what I’m listing here. Everything’s the same, just doubled ingredients to make it for 4 people. I served it with salad because pork is so filling.
Two photos from my phone mid-meal; one natural light, one with dining room light on… really changes the color!

Ingredients (Serves 2):
2 bone-in pork rib chops (about 1/2″ thick, 6-8oz)
1 tbsp butter
1/4 lb shallots halved or quartered
1 granny smith apple, peeled and sliced
1/4 cup white wine
salt pepper

Heat the broiler (ours has to have a temp, so I set it to broil 500F), set a broiling pan 4″ under the broiler.
In a skillet, heat butter over medium-high heat. Add shallots and cook until browned, about 5 minutes.
Cover pan and reduce heat to medium. Cook until shallots are soft, about 5 minutes more.
Add apples and wine, cover and cook until apples are beginning to soften, about 5 minutes. Uncover and cook until most of the liquid has evaporated and apples are tender, 2-4 minutes more. Remove from heat and cover to keep warm.
While apples are cooking, season pork chops with salt and pepper (I put a little EVOO on the one side of each chop to prevent sticking). Place on broiler pan and cook through, 3-5 minutes on each side. (Mine took 6.5-7 minutes total – one chop was bigger). To serve, spoon apple mixture over chops.


Farm Share Soup (AKA kitchen sink soup)

I’m also calling this the bronchitis cure soup, as I’m home with an annoying case of bronchitis.
It’s delicious… I just used whatever we had from the farm share and added a can of beans. Yum.

 I put the recipe on Livestrong so that I can track it. I ate one bowl (about 2 cups) and now I want more!  🙂

2 tsp EVOO
Salt, pepper
2 small yellow onions, diced
8 fingerling potatoes, diced

2 broccoli spears with florets, peeled and chopped
5 large leaves broccoli greens
1 box chicken stock (Fat free)
1/2 box chicken broth
1-2 cups water

1 bunch tatsoi
handful haricot verts (skinny french string beans)
1 can great northern (or could use canellini) beans

Cook onions in oil, add potatoes and salt/pepper, and cook 10 minutes. Add broccoli greens and broccoli, cook 5 minutes more.  Add stock, broth and water. Bring to low boil, simmer 10-15 minutes. Add tatsoi, french beans, and canned beans, allow to simmer 5-10 minutes.
Serve with grated pecorino romano.

Yum!!!! and it’s only 116 calories for 2 cups, with 1.8g fat, and 7.1g protein! Yay!

Smitten Kitchen’s Mom’s Apple Cake

Found this recipe on Smitten Kitchen’s blog. I followed the recipe exactly, but should have read more of the 600-or-so comments first, as it said to cook for 90 minutes, and that was way too long. Bottom half of cake was totally dried out. The top half was good. I prefer the Everyday Food Apple Bundt cake.

Individual Apple Oatmeal Crisps

Of course, I forgot to take pictures before everyone ate them; this one from the web looked pretty close but mine didn’t drip over the side.
I made one with Splenda for Pop, that’s the only exception to the recipe.
I made 4 ramekins because I was a little dippy this morning and forgot to count myself.  🙂

My own recipe….
4 small granny smith apples
4 tbsp butter, softened
4 tsp dark brown sugar (used 1 tsp Splenda for Baking for Pop’s instead)
1/8 cup old fashioned oats
1/8 cup whole wheat flour
1 tsp cinnamon

Preheat oven to 350 degrees.
Peel, core, and slice apples to about 1/8-1/4″ thick. Lightly coat 4 ramekins with cooking spray or butter.
Put one sliced apple in each ramekin. Mix remaining ingredients until crumbs form. Top ramekins and bake uncovered for 30 minutes.
Serve warm.