Wednesday, September 29, 2010

Fall Flavors

I love all things Autumn: the colors, the weather, and the sky. I also really love the foods of the season: apples, squash, onions, cabbages and cozy comfort casseroles. Tonight I decided to try a variation on a recipe that I found on Peggy Lampman's Dinner Feed Blog published on I made some revisions as always due to ingredients that I didn't have. This dinner is “Fall on a Plate” for me!

Pork Chops with Sautéed Apples and Shallots
Braised Cabbage in Mustard Cream
Roasted Red Skin Potatoes

Pork Chops

4 boneless loin pork chops
Canola oil
2 Granny Smith apples, cored, peeled and sliced into wedges (not too thick)
2/3 cup Trader Joe's Spiced Apple Cider
2 large shallots sliced
Kosher salt and fresh ground pepper

Sauté the apples and shallots for around 8 minutes or so in a 2 T canola oil. You want the apples to get a bit soft and sort of lightly browned.
Remove from pan—put in some more oil (1 T)
Salt and pepper chops and sauté for 3 minutes on each side (my chops were a little less than ½ inch thick)
Remove chops and pour in apple cider to deglaze pan, whisk it around on high heat for 3 minutes or so and let it reduce.
Serve each chops with a few apples, some shallots, and the sauce

Cabbage in Mustard Cream

Slice up a half a head of green cabbage
Slice half an onion
Canola oil
Salt and pepper
½ cup of heavy cream
1 T course ground mustard

Saute cabbage and onion in canola oil until softened and getting a little brown in parts. Whisk mustard into cream and pour over cabbage, salt and pepper to taste.

Roasted Red Skins

Package of baby potatoes
Olive oil
Salt and pepper
Fresh herbs, oregano, rosemary and basil

Wash potatoes and cut large ones in half. Toss the potatoes with olive oil, salt and pepper. Spread potatoes out on cookie sheet and roast at 400 for 40 minutes or so. When ready to serve, turn potatoes into bowl, add a bit more olive oil and fresh chopped herbs.

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