So, we took Food Networks Pork chops with apple recipe and Parmesan Roasted Asparagus from I Wash You Dry website.
Both are very good together but I think next time I will make sure I have enough potatoes to try the smashed potato recipe also.
Ingredients - Pork Chops/Smashed Potatoes
Directions
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.
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 teaspoon 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 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
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.
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 teaspoon 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 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
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.
Recipe courtesy Food Network Magazine
Parmesan Roasted Asparagus
Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tbsp olive oil
1/2 cup breadcrumbs
3/4 cup shredded parmesan cheese
1 tsp garlic powder Coupons
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 cup breadcrumbs
3/4 cup shredded parmesan cheese
1 tsp garlic powder Coupons
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 425 degrees F.
Lightly grease a baking sheet with non-stick spray and set aside.
Combine asparagus and olive oil in a large zip close bag and shake to coat.
Combine asparagus and olive oil in a large zip close bag and shake to coat.
Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
Spread in an even layer on the baking sheet and bake for 7 to 10 minutes until the cheese is melted and the asparagus is still slightly crisp-tender.
Spread in an even layer on the baking sheet and bake for 7 to 10 minutes until the cheese is melted and the asparagus is still slightly crisp-tender.
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