Wednesday, December 1, 2010
A Thankful Heart and Stomach
I just typed out a list of everyone I was thankful for family, friends, etc and quickly deleted it. Way too much mushy love for one blog. Know that I am thankful for all of you…today and every day.
Two weeks ago I was particularly thankful for pork. I had moved on to turkey last week, but because by the time this is posted, America will be all turkeyed out …. I will share my recipe for honey apple pecan pork chops. YUM.
4-5 Fuji apples
100% raw unfiltered honey
Handful of pecans
Set oven to 375 degrees.
Sprinkle both sides of pork chops with salt, pepper, and cinnamon.
While the chops are browning, slice apples into 1/6th, removing the seeds.
Spread half of the apple slices into a lightly buttered pan (whatever size you need to fit 12 million pork chops).
Place browned pork chops on top of apple slices, then take the remaining apple slices and spread out between and on top of the chops.
Sprinkle the pecans amongst the apples and pork chops. Walnuts also work well.
Take your honey and drizzle two tablespoons over the pork chops and apples. You won’t need too much as the apples are naturally sweet.
Bake the pork chops for 45 minutes to an hour at 375 degrees.
The result is a mix of savory and sweet decadence that will earn praise from your husband and your stomach.