Turns out that everyone liked it except for younger daughter. She ate a few bites and decided it really wasn't' for her, and so I gave her homemade baby food instead. (Before you judge me, the homemade baby food is SUPER nutritious and was a mix of broccoli, sweet potatoes, pumpkin and turkey.) But husband, older daughter, and I all loved it. It was YUMMY and SO fast to make. I liked it with the sauteed spinach on the side as well as it finished out the meal. Enjoy this meal - as it's quick and easy to make and clean up!
Pork Chops with Apples and Shallots (Martha Stewart, Everyday Food)
Serves 42 tablespoons butter (I just used olive oil instead)
1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
2 Granny Smith apples, peeled, cored, and cut into eighths
1/2 cup white wine
4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
Coarse salt and ground pepper
Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops.
1 bunch of spinach, well washed and drained, and chopped up into3 inch pieces (down the stalk.)
2 tablespoons of olive oil
4 garlic cloves chopped or put through a press
salt and pepper to taste
Heat up oil in a heavy skillet over medium high heat. Add the spinach. Add the garlic. Cook quickly, turning the spinach until it wilts. Add salt and pepper to taste. Serve.