Monday, September 29, 2008

Pork Chops with Apples and Shallots, Sauteed Spinach

This next recipe came to me from my friend - she also has 3 kids and is always pressed for time. Her words were that it took "literally 30 minutes to make this dish." Her family has similar taste buds to mine (meaning they like anything with sauce, slightly sweet, and tasty) and I figured it would be a hit with my family as well.

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 4

2 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

Directions:
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.

Sauteed Spinach
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.

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