[Recipe] Family Favorites

I jokingly like to call my Husband “Satan’s Never-Ending Garbage Disposal”. The man will eat almost anything you put in front of him until the last bit… And then give you the sweetest, most genuine Thank You afterwards for the privilege. Needless to say, it’s incredibly easy to please him when it comes to food.

One of his favorite dishes of mine, though, is one of those strange things I pulled out of thin air when I had few other options. You know the ones: You’re looking through the Pantry at the end of the month, and all you have are odds and ends. so you decide to throw a bunch of stuff in a pot, cross your fingers, and pray to the Gods that it comes out edible.

My Sweet and Savory Pork chops are one of those dishes that stuck around… But even though the recipe stuck around, the leftovers don’t; I can’t keep leftovers around to save our lives whenever I make this dish, and I have to convince my Husband not to have it all in one go!

Sweet and Savory Pork Chops

  • 1 Package breakfast style pork chops
  • 2 Medium Red Apples
  • 1 whole, medium Yellow Onion
  • 1 tbsp Original Mustard
  • ½ Cup (loosely packed) Brown Sugar
  • ½ tsp Allspice
  • ¼ tsp Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1 cup /or/ 1 stick of butter
  • Garlic, Paprika, Salt and pepper to taste

Directions for Crock Pot: Lightly season pork chops on both sides with paprika, pepper, salt and Garlic. Place them in the bottom of a crock pot on low heat and cover.

Peel and slice onion into rings, then slice rings in half. Add 2 tbsp butter to a pan, and saute onions. While onions are cooking, peel and core your apple, then slice into small cubes. Add to mixture in pan and allow to cook until onions are cooked through.

Add the last bit of the stick butter and allow to melt fully. Mix in the brown sugar and mustard, allow the brown sugar to “melt”, and mix well. Season with cinnamon, nutmeg, ginger, and allspice to taste, then add salt, pepper, paprika, and garlic as needed. Mix thoroughly and add more if necessary.

Allow to simmer for a short time without burning then remove mixture from stove. Overturn the mixture into the crock pot, covering the pork chops, and re-lid. Allow to cook on low heat for several hours until the pork is cooked through and you’re ready to eat.

Directions for Oven: Preheat oven to 350 degrees. Line a small rectangular baking dish with tin foil on the bottom so that the porkchops do not stick to the pan. Lightly season pork chops on both sides with paprika, pepper, salt and Garlic. Place in pan and set aside.

Peel and slice onion into rings, then slice rings in half. Add 2 tbsp butter to pan, and saute onions. While onions are cooking, peel and core your apple, then slice into small cubes. Add to mixture in pan and allow to cook until onions are cooked through. Add the last bit of the stick butter and allow to melt fully. Mix in the brown sugar and mustard, allow the brown sugar to “melt”, and mix well. Season with cinnamon, nutmeg, ginger, and allspice to taste, then add salt, pepper, paprika, and garlic as needed. Mix thoroughly and add more if necessary.

Allow to simmer for a short time without burning then remove mixture from stove. Overturn the mixture into the baking dish, covering the pork chops, and bake in oven at 350 degrees for 15 – 20 minutes (for thin cut), a full hour (for thick cut), or until pork chops are finished.


Personally, when it’s finished I prefer to serve it alongside Mashed Sweet Potatoes, along with either Braised Brussel Spouts or a sauted Summer Squash mixture.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s