I modified this recipe to utilize the sliced apples that were leftover after we made the Apple Rose Pie. I prepared the pork chops by combining several spices along with brown sugar and fresh rosemary to create a rub. I allowed them to rest for about an hour before I placed them on a baking sheet. I added the seasoned apple slices around the chops and put them in the oven to bake for about 15-20 minutes. I have to say that the rub on the chops was a little heavy on the palette for me. However, my son and hubby enjoyed it, and I was happy to have used up the apples that I had on hand. I guess it was a Win-Win. Served here with Fried Cabbage.
PORK CHOPS WITH ROASTED APPLES AND BRUSSELS SPROUTS (Serves: 4)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- 3 tablespoons light brown sugar, divided
- 2 teaspoons finely chopped fresh rosemary, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (1-inch-thick) bone-in, center-cut pork chops
- 3 tablespoons plus 2 tsp. olive oil, divided
- 3 tablespoons apple cider vinegar
- 1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
- 1 pound fresh Brussels sprouts, trimmed and cut in half
- Vegetable cooking spray
- Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
- Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
- Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
- Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
- Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
~ MyRecipes.com ~
What do you do when you have a bundle of fresh asparagus and some mushrooms that you need to use up? I guess you get out some pasta and create a carbonara! Cut up the veggies and pop them in the oven for a few minutes to roast. In the meantime, crisp up the bacon over medium heat and put some pasta on to boil. Remove the bacon from the pan and reserve 1 tablespoon of fat for the carbonara sauce. You begin by sauteing some fresh garlic and then adding some of the water reserved from the pasta. The cooked pasta is added to the garlic as well and tossed until warmed through. Make sure you start with a large pan that can accommodate all of the ingredients for this dish. Once the pan is removed from the heat you add an egg/parmesan/pepper mixture and toss with the pasta until the sauce thickens. Add in the roasted vegetables and voila! You have a saucy pasta dish that is delicious, flavorful and loaded with goodness.
ROASTED ASPARAGUS MUSHROOM CARBONARA (Serves: 6-8)
- 1-½ pounds asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound dry spaghetti
- 4 large eggs
- 8 ounces bacon, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup Parmesan, grated
- Freshly cracked black pepper
- Sea salt, to taste
- Preheat oven to 425 degrees Fahrenheit.
- Place the asparagus and mushrooms on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss gently to evenly coat.
- Roast the vegetables in the preheated oven for 20 to 30 minutes, until the vegetables start to caramelize, stirring halfway.
- While the vegetables are roasting, bring 6 quarts of generously salted water to a boil. Add the pasta, stir, and cook for 8 to 10 minutes, until al dente. Reserve ½ cup of the cooking liquid before draining the pasta.
- While the pasta is cooking, add the bacon to a large sauté pan and cook over medium heat. Cook for 3 to 4 minutes, until golden and crispy, and most of the fat has rendered off. Turn off the heat and drain all but 1 tablespoon of the rendered fat.
- In a medium bowl, whisk together the eggs, Parmesan and a generous amount of the fresh cracked pepper until well-combined.
- Return the sauté pan to medium heat. Add the garlic, and sauté for 30 seconds, until fragrant.
- Add ¼ cup of the reserved cooking liquid to the sauté pan. Toss in the spaghetti and heat for a few minutes until the bubbling has subsided and much of the water has evaporated.
- Remove the pan from the heat and add the egg mixture to the pasta while quickly stirring. Continue stirring until the egg mixture has thickened, adding additional cooking liquid if the sauce is too thick.
- Season with black pepper and sea salt to taste. Gently toss the spaghetti with the roasted asparagus and mushrooms, and serve immediately. Garnish with additional Parmesan cheese, if desired.
~ TipHero.com ~
This was a meal that made use of the random things that I had floating around in the fridge. I loved the fact that it utilized two good sized chicken breasts to create four servings. You begin with one tablespoon of olive oil and two tablespoons of butter to saute the chicken. Once cooked I put them into a warm oven while I prepared the rest of the dish. Add another tablespoon of butter and throw in the mushrooms and shallots to cook for a few minutes. Use the white wine and chicken broth to deglaze the pan and allow to the mixture to cook until it is reduced by half. I didn’t have any heavy cream on hand so I used another tablespoon of butter and a tablespoon of milk to finish the sauce. This was a really delicious meal. The lemon zest really heightens the flavor profile and make this a recipe to repeat.
EASY CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE (Serves: 4)
- 2 6 to 8-ounce boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper
- 2 cups mixed mushrooms, sliced
- 2 tablespoons minced shallots
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 tablespoons whipping cream
- 2 teaspoons fresh thyme leaves
- ½ lemon, zested
- Chopped parsley for garnish
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
- Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
- Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
- Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
~ FoodieCrush.com ~
We combine two superfoods here to create a super supper. This dish is the ultimate heart healthy meal. The avocado is loaded in healthy monounsaturated fat that helps lower cholesterol and the salmon is rich in omega-3 fatty acids that are great for the heart, joints and memory. I would change up the order in which I prepared the ingredients. I first put together the salsa so that it had time to chill properly. I followed that with the dry rub and allowed the salmon to rest for about 45 minutes before I put it on the grill. We found the rub to be a little heavy for the fish. I think that I would reduce the cumin and paprika by half next time. I recommend that you grill the salmon for about 7-8 minutes total (4 minutes skin side down then flip for another 3 minutes). A fantastic way to start out the grilling season.
MUSTARDY GRILLED CORN AND SAUSAGE KABOBS (Serves: 4)
- 2 large ears sweet corn, cut into 2-inch pieces (about 8)
- 1 large green sweet pepper, cut into 1 1/2-inch pieces
- 1 14 – ounce package kielbasa, cut into 12 pieces
- 1/3 cup bottled Italian salad dressing
- 1 tablespoon yellow mustard
- Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and sweet peppers on 4 long metal skewers.
- In a small bowl, whisk together Italian dressing and mustard; brush some of the mixture on the kabobs before grilling.
- Grill, covered, directly over medium- to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and charred.
~ MidwestLiving.com ~