Skillet Apple Pork Chops

Let me start with that I really think I should get the Nobel prize for this amazing dish!  Please don’t laugh…. This dish is 100% again my own creation just experiencing flavours. This sauce blows my mind! I could not get enough of it except I don’t think I made enough…..urghhh

I put everything down in detail so when you make it you will know exactly what I mean!

I always try to use “healthy Oil options” but if your cholesterol levels are good let me tell you, butter would even add more of that extra “twist”!

What do you think? Let me know I can’t wait to hear from you and see what you thought!

Ingredients:

-   2 pork chops with bone in (thick, at least 1”)

-   2 apples

-   Red potatoes/small bag/summer, small, round potatoes (you can substitute different ones)

-   Oil/preferably grapeseed or other healthy oil which is suggested for high heat

-   2 Garlic cloves

-   4 Shallots or 5 – 6 sweet Cipollini onions

-   1 Red bell pepper

-   1 big tomato

-   1 cup Marsala wine

-   1 cup Cream (I used half & half)

-   1 bunch - Fresh thyme

-   1 package of brown cremini mushrooms (most mushrooms would work)

-   1 Habanero pepper (if you like it spicy, you can leave this step out)

-   Carrots

-   Zucchini

-   Green beans

-   Salt

-   Black pepper

-          1 small bag of red or yellow potatoes

Sauce (listed under sauces as well)

1. Cut up onions and sauté them with 2 tablespoons of oil

2. Add 2 garlic cloves, cut up fine or minced

3. Add at least 3-4 sticks of fresh thyme (take it off the sticks)

4. Add ½ of a red bell pepper cut in thin slices

5. Peel tomato and cut it up into small slices and add it to the pan

6. Add ½ apple cut up in small pieces

7. Add in about 3 pieces of mushrooms thinly sliced

8. Add salt and black pepper and 3 habanero slices (habanero is extremely hot

 so, you could do just one, 3 slices will make it very hot) You can also add beef or vegetable bouillon (my favorite bouillon is “Better than Bouillon, roasted beef flavor”) - You can also make your own bouillon and I have a recipe for that as well. You can also substitute vegetable broth or beef broth

9. Once you sauteed all ingredients for a few minutes add ½ cup marsala wine and put a lid on to steam and lower heat. Cook this for about 5 minutes.

10.   Add 1 cup of half & half, taste it and if it needs a bit more spices add it accordingly

11.  Take it off the stove and blend all ingredients together

12.  Put the sauce back in the pot and add in the rest of the mushrooms cut up in slices. Cook them in the sauce until the mushrooms are soft

Roasted Potatoes

• Cut the red potatoes in halves (they are already small pieces so if they are slightly bigger you want to cut the about 1” in size)

• Wash the potatoes well. I marinated the potatoes in chimichurri sauce, you can find the recipe here. You can also use about 3 tbsp. of grapeseed oil, garlic, salt, pepper, thyme.  Mix them well and spread it out on a cookie sheet on tinfoil. Warm the oven to 350 degrees and put the potatoes in the oven. Check on them frequently and turn them around about every 10-15 minutes to make sure they don’t burn, and they get nice golden on all sides.

Skillet Pork chops

1. You can use a cast iron skillet or a good nonstick frying pan. Heat the pan to a hot temperature with very little oil.

2. Then place the pork chops in and grind salt and pepper on top. After a minute or two turn it around and repeat.

3. In the meantime, prepare apples and cut them in slices.

4. Remove pork chops and add the apples on the bottom of the skillet and put the pork chops right on top.

5. Add a little bit of marsala wine and now lower the heat.

6. Keep turning the pork chops every few minutes. You can also put a lid on it to keep it moist. (This is not a must)

Vegetables

1. Cut up the carrots and zucchini Julienne style

2. Cut the ends off the green beans

3. Heat pan or skillet with little oil

4. Stir the vegetables on high heat with little oil, balsamic vinegar, black pepper, and salt (you can also add a little chimichurri)

5. Once they are half soft you can add a little wine (optional)

6. Be careful not to overcook your veggies.

This is an amazing meal.

…..and the twist here is the sauce which is completely my own recipe based on my own imagination and ingredients. Absolutely delicious. Bon Appetit!