I have been on a mission to cook new things, reduce waste, and be more economical. To that end I have been taking any food that has been “donated” for fear it won’t get eaten, or people cleaning out their fridges and freezers because of vacation or to clear things out to replenish with new items (thanks to two hunters!).
Drinking wine and grabbing one of the boys to help is becoming the ‘new normal’ and we are having a blast.
Tonight, I was given 5 pork chops from the local natural market that were about to expire thanks to a good friend’s trip to see her lover in Canada (beauty, eh?).
I found a simple, yet uber-delicioso (German and Spanish…how do you like that?) recipe for “Mustardy-Apple Pork Chops, and you know what? It was quick, made with whole ingredients, and we all loved it.
I served it with corn that was shucked last fall, blanched, and frozen (so much better than canned!), as well as our local crowd-pleaser, Caesar salad. This was a perfect Monday night meal and all were satisfied.
Mustardy Apple Pork Chops
4-5 Pork chops (mine were boneless, but I doubt it matters)
1 onion, sliced
1 apple, peeled and slivered
2 tbsp cider vinegar
2 tbsp mustard (I used whole grain)
1/4 cup water or apple cider/juice
Saute onion and apple over medium low heat about 7 minutes until soft. Season pork chops with salt and pepper. Once onions and apple are soft, move to side and turn heat up to medium and brown at about 4-5 minutes per side. Remove chops to a plate. Add rest of ingredients and bring so simmer for a couple of minutes while leisurely stirring. Add the chops back to the pan and cover over a nice simmer for about 10 more minutes or until pork is cooked through. Serve with your favorite salad and/or veg