Sunday, December 20, 2009

pork chops and apple slaw

i know, i've been away. i just haven't had it in me to blog. i make dinner almost every night, but the idea of blogging, with the pictures and editing and writing...i don't know. maybe a new year's resolution for me will be to find something that works for me and blogging. it might help now that we have somewhere to live in january (not a house, but a condo for a year) and that i can focus on the baby and all of the things that are soon to change my life.

but before all of that, there are basics. like simple, good food. that's what i try to make everyday to balance some of the pregnancy cravings and indulgences. this pork chop and slaw recipe is perfect. i've never liked applesauce on my chops, but this is a nice, fresh variation of apples and pork.

pork chops with honey-mustard sauce and apple slaw (adapted from
1 green apple, sliced into matchsticks
juice of 1/2 lemon
4 c shredded red cabbage
4 scallions, thinly sliced on an angle
4 boneless pork loin chops, pounded 1 inch thick
1 tbsp extra-virgin olive oil
1 c chicken stock
1/4 c whole grain mustard
1/4 c honey
2 tbsp cider vinegar or white wine vinegar
salt and pepper

1. toss the apple with the lemon juice, then add cabbage and scallions
2. in a large nonstick skillet, heat oil over medium-high heat
3. season the pork chops with salt and pepper and add to pan
4. cook, turning once, until browned, about 8 minutes
5. remove from pan and allow to rest
6. add chicken stock, mustard, honey, and vinegar to the skillet and bring to a boil
7. cook until reduced, about 1 minute; season with salt and pepper
8. place a pork chop atop some slaw and pour on sauce

yum! the slaw was tangy and crisp, the pork perfectly cooked, and the sauce sweet and mustard filled. it was a hit with both husband and me and i imagine this would be nice to serve at a throw-together dinner party. it's got great color for a winter meal and was a nice break to all the beef i've been consuming.