Saturday, November 28, 2009

Post-Turkey Pork Chops

Turkey-time is OVER, at least for a few weeks, and we're moving on. Even the great day of left-overs has passed, turkey sandwiches consumed, and my refrigerator looks pretty much back to normal, except for one tupperware bowl of cranberry salad.
Speaking of the cranberry salad, Mama has been making this delicious side for years and years. She arrived with said salad in tow. We consumed, enjoyed, raved, ate more, even added a little on the side of our dessert plate. And then Mama broke the news--this was a prepared salad from a restaurant in Galax. The only differences in the 'store bought' one and hers are walnuts instead of pecans, and Mama adds chopped navel oranges. This is a good product. Far be it from me to complain just because we didn't make it. It's called Cranberry Nut Gelatin by Orval Kent Foods. That's my holiday tip.
So, it's the Saturday after Thanksgiving, and we are moving on--to pork--pork chops to be exact. Can't wait for dinner tonight.
Happy Shopping!

Seasoned Pork Chops with Maple Apples and Onions

4 bone-in pork chops, medium thickness

House Autry Chicken Breading, or regular flour seasoned with salt and pepper

2 T extra virgin olive oil

2 medium apples, cored, and thinly sliced

1 medium sweet onion, thinly sliced

One-third cup golden raisins

1 T fresh Thyme leaves

One-fourth cup white wine

One-fourth cup maple syrup

Preheat oven to 350°.

Grease a casserole dish that's big enough to hold your pork chops with a little olive oil.

Add remaining olive oil to a skillet large enough for your pork chops. Place over medium heat.

Flour both sides of pork chops, and add to skillet. Brown on both sides (about 4 minutes on each side), and place chops in casserole.

Add apples, onions, raisins and thyme to pan. Saute until onions are soft and apples are beginning to brown. Add wine, and cook for three or four minutes, until most wine is evaporated. Add syrup, toss to mix, and then top pork chops with apple mixture. Place in oven and bake for 30 minutes.
We'll be serving them with Smokey Cheese Grits (no recipe necessary--just prepare grits as usual, add butter, cheese, worcestershire sauce, a dash of tabasco and some sweet smoked paprika), and a green salad.
It's a quick, easy meal, and very satisfying after a long day of shopping or decorating!

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