Tag Archives: root vegetables

Apple-Baked Pork Chops

Well here we are in the first week of January.  Resolutions abound and I admire all of the chubby joggers and people eating up their veggies like troopers, working hard to meet their goals.  I hope they stick with it.  Some years I join in with the efforts.  Admittedly, I make and pursue my own throughout the year.  But this year, I’m not so much doing it by the calendar.  And for me, it’s all about moderation.  I’ll happily eat my fruits and veggies, but sometimes they taste even better with a pork chop!

These are one of my favorite fall/winter pork recipes.  Sweet, savory, but healthy too!  It was perfect with a generous serving of roasted root vegetables and salad.

Apple-Baked Pork Chops

Apple-Baked Pork Chops

Apple-Baked Pork Chops

Pork chops
Sliced apples
Cinnamon (about 1/4 tsp. per chop)
Brown sugar (about 1/2 tsp. per chop)
Fresh sage, minced (or you can use dried if you prefer)
Salt & pepper

Preheat oven to 375˚.  Place pork chops on a baking sheet and sprinkle with a pinch of salt and pepper and some minced sage.

I don't usually measure the spices, just sprinkle to your heart's content.

I don’t usually measure the spices, just sprinkle to your heart’s content.

Peel and slice apples and cover the surface of each chop with apples.  Top with a pinch of cinnamon and brown sugar and a small pat of butter.  Bake for 30-40 minutes until apples are tender and browned and chops are done in the middle.  Slice into one to check or use a meat thermometer – internal temp should be at least 145˚.

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Rooting for Soup

My daughter had FOUR teeth pulled this week.  After eating nothing but pudding for over 24 hours she was ready for something else.  Something that didn’t require chewing.  So I decided to make soup for dinner.  Or mashed potatoes.  And then I thought, how about mashed potato soup?  But then I thought, I have some other stuff that could go in that too.  Golden beets from farmer’s market (never tried them before, but why not?) and some other root veggies.  Mmmm, sounds like fall to me.  They all blended together to make one of the tastiest soups I have ever invented.  And that’s saying something!

Creamy Root Veggie Soup

Creamy Root Veggie Soup

1 large onion, chopped
6-8 russet potatoes, peeled and diced
4 golden beets, peeled and diced
1 large yam or sweet potato, peeled and diced
2-3 large carrots, peeled and diced
1 bay leaf
4-8 cups chicken or vegetable broth
Salt & pepper
1/4 cup butter
1 tsp. fresh thyme
3/4 cup heavy cream
Milk or extra broth if needed
Bacon (optional)

Saute onions in a little olive oil for a 2-3 minutes.  Add root vegetables and bay leaf.  Cover veggies with broth.  Bring to a boil, turn down to a low boil and cook for 15-20 minutes until tender.  Add butter and cream.  Using an immersion blender, puree the veggies.  Add salt & pepper and fresh thyme.  Add additional milk and or broth if the soup is too thick.  Cook bacon until crispy and crumble for garnish if desired.  Makes 4-6 main dish servings.

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