This is an ideal menu for your family or when you entertain. It’s fast, tasty, and has a lovely presentation
Pork Chops & Apples
Cheesy Scalloped Potatoes
Fresh Green Beans
Crisp White Wine
Pork Chops & Apples
- 4 pork chops, preferably on the bone ½ inch thick
- 1 tsp. dried sage
- nonstick spray coating
- 1 small onion, sliced and separated into rings
- 1 apple, cored and cut into wedges
- 1 cup apple juice
- 2 tsp. brown sugar
- 1 tbsp. cold water
- 2 tsp. corn starch
Preheat oven to 210°F.
Trim off the fat from the chops. Rub sage on both sides of the meat.
Coat a cold 12 inch frying pan with nonstick spray. Heat the pan on medium until warm. Add the meat and cook for 7 minutes. Turn, add most of the onion, and cook 7 minutes longer. Remove chops and onion to a plate, tent with foil, and set in oven.
Wipe the pan with a paper towel. Add remaining onion, apple wedges, juice, and brown sugar. Bring to a boil, reduce heat, and simmer 3 – 5 minutes until apples are crisp-tender.
Combine water and cornstarch in a small bowl. Pour into the skillet. Stir constantly until the mixture thickens and bubbles. Continue cooking for 2 minutes, regulating heat to keep a slow boil.
To serve, arrange chops on dinner plates. Lay a few apple slices on the chops. Drizzle sauce over the meat.
Cheesy Scalloped Potatoes
- 1 garlic clove, peeled and bruised with the flat of a knife
- 1- 2 tbsp. butter for baking dish
- 5 boiling potato, peeled and cut into ⅛-inch slices
- 1½ cups Swiss cheese, grated
- 6 tbps. butter, cut into ¼-inch bits
- Freshly ground black pepper to taste
- 1 cup heavy cream
Preheat oven to 450° F.
Rub the bottom and sides of a medium-sized baking dish with the garlic. Grease the dish lightly with butter.
Dry the potato slices. Spread half of them on the bottom of the dish. Sprinkle with half the cheese and butter bits. Grind pepper across the top.
Spread the remaining potato slices in the dish followed by the cheese, butter, and pepper. Pour the cream down the side of the dish.
Bake in the upper third of the oven for 25 minutes or until the potatoes are almost tender when pierced with a sharp knife. Remove any residual liquid with a bulb baster. Bake another 5 – 10 minutes until potatoes are tender, the cream absorbed, and the top is nicely browned.
Fresh Green Beans
- 1 lb. green beans trimmed, but left whole
- Water
- 3 tbsp. butter
- Freshly ground black pepper to taste
Place the beans in a colander and then rinse them under cold water. Set aside.
Bring a large pot of water to a hard boil on high heat.
Drop the beans in by the handful. Boil 10 to 14 minutes or until the beans are just tender but still crisp.
Drain beans in a colander. Add butter to the hot pot and melt. Return beans to the pot. Toss with butter and coat well. Season with pepper and serve.
May you enjoy all the days of your life filled with laughter and seated around a well laden table!
