Wednesday, January 26, 2011

Dinner tonight

I love going through cooking magazines and cookbooks. I love looking for new recipes to try out. One of my favorite magazines is the food network magazine. They have some great recipes from all the chefs that you see on the food network! I just found what I am cooking tonight from the latest magazine! I will be making Pork chops with apples and garlic smashed potatoes! Chris loves to have applesauce with his pork chops, so, I thought this would be a good one. It's not applesauce, but it is apples, which will make him all the more happy. Not only that, but all 4 of the kids will be here for dinner, and all 4 of the kids love their apples. I have about a dozen apples that need to be used up within the week so, this is one good way for me to use them! I'll let you know how it turns out, but I will leave this recipe for you. Not sure what chef came up with it.

1 pound potatoes
2 cloves garlic
salt & pepper
4 - 1/2 inch pork loin or chops (about 5 oz each)
2 tsp chopped fresh sage
1 tbsp Olive oil
1 large red onion cut into 1/2 inch wedges
2 apples (Granny smith work best) cut into 1/2 inch pieces
1/4 cup apple cider
1/4 cup buttermilk

1 - Cut up potatoes into bit size pieces. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
2 - Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 tsp olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 tsp olive oil. Add the onion and apples and cook over med-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
3 - Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

It states only 413 calories per serving.

Now, I'm going to use just apple juice instead of the cider, and I don't care for buttermilk in my potatoes, so I am just going to use regular milk in the fresh. So, everything that I need for this dish, I already have in the house. I love finding new recipes like this. I like to find ones that I don't have to run out to the store and get anything for. I will let you know how it turns out.

Hope everyone is having a wonderful day! And if you try this one, let me know what you think, or what you did or have done different in the recipes!


  1. I think I will try this one soon, sounds so good! Thanks for sharing!

  2. Oh this was more then amazing!!!! This was a great recipe and the person that came up with this one was a genius!!! And it was pretty easy too!