Thursday, February 16, 2012

I walked a few times today and am tired(but improving)so Tony is being my Cooking Hands.
I am trying to be good and use what we have in the house for meals. Since we have way too much in the house that gives us a lot to play with.
Tonight we are having Pork Chops w/ Apples & Onions served over Buttered Egg Noodles. Earlier this week Julie made Beer-Thyme Mustard from Scratch and I thought this would be great with Pork.  This is where I got the recipe.

This turned out wonderfully. So tender and the flavours melded perfectly. Everyone liked it, even Eric (the Picky eater).

Pork Chops

4-6 Pork chops or steaks
4 Apples (cored & sliced fairly thinly)
2 med or 1 large Onion (Halved & Sliced thin)
2 Tblsp of Beer Thyme Mustard (Any Grainy Mustard will do)
2 cups Broth (if not using Beer Thyme Mustard add a bit of Apple Cider Vinegar to this)
1 Tblsp Maple Syrup (Optional)
Garlic powder
salt & Pepper
Olive Oil
Flour for thickening sauce

1.   Season Chops on both sides and brown in Olive oil.
When both sides are brown remove from pan & add butter.

2.  Add apples and Onions to the pan and cook Stiring occasionally till they are starting to get soft.  Add a bit (maybe 2 Tblsp) of flour and stir till the Oil & Butter are absorbed.

3. Add Mustard and Broth.  Stir to mix well.

4. Return Chops to the Pan and bring to a boil.

5. Reduce Heat to med. & cover pan.

6. Let simmer for 30 min.

I thought this would be good with a little Maple syrup added with the Apples. Tony thought it was too much.  What do you think?

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