A Journal Post About Food...Porkchops
I have to admit that sometimes I cook a pretty good meal. Tonight was one of them.
Unsure of what to make for dinner, I thought back to a meal I had a while back that was incredibly delicious and included such items as apple porkchops, walnut acorn squash, and a very good riesling. Since it is now fall, I thought this was a fantastic idea.
And since my mother is always asking me for recipes, I thought that after such a long hiatus from LJ, I may as well post about dinner. (And I can't resist quoting Little Women (1994). When reading the self-written "Pickwick Newsletter", Amy says, "But Beth, this is a recipe...")
If you decide to try this out, realize that I'm guessing on the amount of the spices I used. Some may be a little more or a little less. I'm one of those types that just kind of...hobbles things together as I go.
Now, it's picture time. Recipe can be found below.
Bon appetit!
Apple-Sauerkraut Porkchops with Cranberry Sauce, accompanied by Marinated Asparagus
(For six small porkchops)
INGREDIENTS
+ 3 med. apples, cored, chopped and tossed with a teaspoon of lemon juice
+ half yellow onion, chopped
+ 1 1/4 c sauerkraut, drained
+ 1/4 c butter, 1 pat divided
+ 2 c apple cider
+ 4 tsp brown sugar
+ 2 tsp cinnamon
+ 2 tsp ginger
+ 1/2 tsp garlic
+ salt and pepper to taste
+ 1 can whole berry cranberry sauce, warmed
Salt and pepper porkchops and brown in a pan with the divided pat of butter. Take out of pan and set aside. Melt remaining butter and saute apples and onions. Add brown sugar, cinnamon, ginger, garlic, salt and pepper and stir. Add sauerkraut and apple cider and bring to medium heat. Put porkchops back in pan, cover and simmer on low heat for about ten minutes. Be careful not to overcook.
Serve porkchops on a bed of the apple-sauerkraut mixture with a tablespoon or two of cranberry sauce on the side.
For the Asparagus
+ Asparagus, stems snapped off
+ 1 T lemon juice
+ 1 T honey
+ 1 T olive oil
+ salt and pepper to taste
Put rinsed asperagus in pan on medium heat with salt and pepper. Whisk lemon juice, honey and olive oil together. Pour mixture over asperagus and stir to coat. Cook to al dente. (Time will vary depending on thickness of asperagus.)
Posted via LiveJournal app for iPhone.