Friday, January 4, 2013

One Skillet Dinner

Sometimes I want a filling meal that tastes wonderful  . . . .  and only uses ONE pan. Actually, I want that almost all the time. The recipe I'm sharing with you today fits the bill. In less than an hour, you and your family will be sitting down to a meal of tender boneless pork chops, flavorful roasted potatoes, and crisp-tender apples. This dish gets even tastier when served with the tangy sauce!

Boneless Pork Chops with Potatoes, Apples & Onion

Serves:  4

4 boneless pork chops (1 to 1 - 1/4 lb.)

salt & pepper

olive oil

2 tbsp. butter

1 lb. potatoes, cut into 2-inch chunks (I used Yukon Gold, but any variety is fine)

1 small onion, sliced 1/2-inch thick, rings separated

1/4 cup apple juice or apple cider

1/4 cup apple cider vinegar

1 tsp. ground ginger

1/2 tsp. mustard (I used yellow prepared mustard)

1/8 tsp. red pepper flakes (omit, if you prefer)

2 red apples, sliced into thick wedges (skin on), core removed

Preheat oven to 400°F. Generously, sprinkle salt and pepper on both sides of the pork chops. Heat olive oil (about 2 turns of the pan or 2 tbsp.) in a large, oven-proof skillet. When the oil shimmers in the pan, carefully add the pork chops to the skillet (you should hear the pork chops sizzle when they are placed in the skillet). Saute for 2 minutes on each side. Remove the pork chops to a platter and set aside.

Add 2 tbsp. butter to the pan. Once the butter melts, add the potatoes and sprinkle with salt and pepper. Saute for 5-8 minutes, stirring once or twice to brown the potatoes evenly. While the potatoes cook, mix the apple juice, apple cider vinegar, ginger, mustard, and red pepper flakes; stir well to combine. When the potatoes have browned (don't be concerned that they aren't cooked all the way through), add the apple juice mixture and bring to a boil, scraping up all the browned bits from the bottom of the pan. Continue boiling until the apple juice mixture has reduced by half. Add the pork chops to the pan and sprinkle the onion rings over the pork chops and potatoes. (If your cookware is not ovenproof, put the potatoes, pork chops, and reduced sauce into a roasting pan, cover with foil, and place in the oven.)

Cover and place in the over for 15 minutes.

Carefully, remove the pan from the oven, and add the apple slices. Be sure to watch out for the steam when removing the lid! Cover and return the skillet to the oven for 10-12 minutes more (or until potatoes are tender). Again, be very careful removing the pan from the oven.

Place the pork chops, potatoes, onions, and apples on a serving platter. If you like, return the skillet with the apple juice mixture to the stovetop and bring to a boil. Cook until thickened and serve over pork chops.


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