Apple Cider Braised Pork Chops and Sweet Potato "Fries"

I was about a fourth of the way through my pork chop a few nights ago when I realized, "Wow!  This is actually pretty good!"  I sound surprised only because I invented this recipe from what I had on hand.  And so I share it with you.  I'm always looking for new ways to serve common cuts of meat (chicken breast, pork chops, skirt steak, you get the idea), and the pork chops with apples pairing is pretty classic.  This way makes the chops flavorful, juicy, and tender while also creating a pretty unique sweet-savory gravy from the braising liquid.

I paired the pork chops with  sweet potato "fries."  I say "fries" in quotation marks because I don't own a deep fryer, and I used a minimal amount of oil on the sweet potatoes themselves.  Instead, I cut them in the shape of fries and threw them in the oven at 500 degrees.  While you don't get the crispiness of fries, you do get some lovely delicious browned bits which are damn close enough as far as tastiness is concerned.  I used both the white-fleshed sweet potatoes and the orange-fleshed yams, which adds a pretty color contrast and a slight variety in flavor to the plate.  Sprinkle a little parsley on top, and you've got yourself a hearty autumn meal.

Apple Cider Braised Pork Chops


(Serves 2)

2 pork chops, either bone-in or boneless, trimmed of excess fat
1-2 tablespoons olive oil
1 teaspoon butter
1-2 tablespoons flour
1/2 Walla Walla sweet onion, thinly sliced
1/2 Granny Smith Apple, diced
3/4 cup spiced apple cider (Trader Joe's brand works nicely)
1 cup chicken or vegetable stock (confession: I was out of stock so I used a bullion cube, which worked fine)
Roughly chopped flat leaf parsley
Salt and pepper

1.  Take the chops out of their packaging.  Dry slightly with paper towels and sprinkle liberally with salt and pepper.  This step is best done ahead of time; the chops can then be left to come to room temperature while you slice up your apples and onions.

2.  Add the 1-2 tablespoons of olive oil to a high-sided skillet or dutch oven over medium-high heat.  Once the skillet is good and hot, place both chops in the pan and allow to sear for 2-3 minutes a side for the boneless and 3-4 minutes a side for the bone-in, until there is some good brownness on the surface of the meat but the chops are still quite raw in the middle.

Mmm, gravy...

3.  Remove the chops and set aside.  Reduce heat to medium; quickly add the onions, saute for about thirty seconds, then add the extra small pat of butter and the flour, stirring to combine, until the onions are coated.  Add the vegetable stock and cider, scraping the bottom of the ban to deglaze any of the brown bits.  Add the chopped apples.  Bringing the liquid to a simmer, place the chops back in, so that the chops are about halfway submerged.  Simmer for about 10-12 minutes; when the chops are firm but not rock hard, they are probably done.  (You can always cut one open - if there is a slight, slight pink blush in the middle, they are ready).  Remove the chops and cover with foil.  Bring the braising liquid up to high heat to boil until it has reduced by more than half and the onions and apples are completely cooked through to make a gravy.  You could also puree the gravy with an immersion blender if you prefer a smoother consistency.  Spoon the thickened gravy over the chops and sprinkle with the chopped parsley to serve.

Sweet Potato "Fries"


1 sweet potato
1 yam
1-2 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder

1.  Preheat the oven to 500 degrees.  (No, that's not a typo - a really hot oven makes for really brown fries.)

2.  Peel the sweet potato and yam.  Cut into fry-sized sticks.

I used two pans for a single layer.  Mmm, leftovers.

3. On a baking sheet or a 13 x 9 pan, toss the "fries" with 1-2 tablespoons olive oil, the salt, pepper, and onion powder.  You could also add any other spices you think might be delicious.  Spread the fries out so they are in a single layer.

4.  Bake the fries, stirring occasionally, for 20-35 minutes, depending upon how brown you want the fires to be.  Taste the fries once they are out of the oven to see if additional salt is needed; sprinkle with parsley and enjoy.

Green Beans and Sugar Snap Peas with Candied Ham

I find that a new kitchen makes me hesitant to improvise in my cooking.  While I have tried recipes which were new to me, including Martha Stewart's Macaroni and Cheese (scrumptious!) and a Morrocan Chicken Tagine (flavorful and exotic!), I hadn't really created any new recipes of my own, until tonight.  And while it is just a side dish, and a fairly simple one on that, it's tasty, and it's nice to be able to call this one mine.

Necessity was the mother of this invention, as the amount of fresh vegetables in the fridge were dwindling and a full dinner should always have something from the veggie family in my mind.  I originally thought, "Roasted carrots!"  But then remembered that my boyfriend doesn't like them (sigh).  I wanted something hearty, that would taste like the beginnings of fall, which is what we are experiencing in Seattle these days.  (Do you ever suddenly look up near the end of September and realize the leaves are changing colors?  Even if it has been happening right in front of me for some time, there's usually a moment where I think, "Wow!  What lovely leaves!").  This recipe combines some of the flavors of holiday ham and the crispness of fresh green beans.  Since we had some sugar snap peas I threw them in as well, though just green beans would be fine.  Served with baked risotto and some roasted chicken, this is a great side dish to welcome in the fall.  Since my significant other has never been one to turn down a meal with pork, this was a hit.  

Green Beans and Sugar Snap Peas with Candied Ham

1/2 ham steak, diced

1 large handful green beans, ends      trimmed

1 small handful sugar snap peas, ends  trimmed

1 tablespoon olive oil

1-2 teaspoons dark brown sugar

1. Bring a pot of water to a boil.  While it is reaching the boil, prepare another bowl with an ice bath.  When the water is boiling, add salt liberally, then throw in the green beans and sugar snap peas.  Blanche for about 1 minute, just to increase the green color and remove the squeakiness of the beans; remove with a strainer and place immediately in the ice bath.  Remove from the ice bath and dry completely (this is important so that the water doesn't splash when it hits the hot oil later).

2.  In a good-size skillet over medium-high heat, add the olive oil.  When the olive oil is shimmering, add the ham; the ham should sizzle when it hits the pan (you want it to be good and crispy).  Sprinkle the brown sugar over the ham and stir to coat.


3.  Once the ham has cooked for a minute or two and has that wonderful golden-brown look to it, add the green beans.  The heat will essentially sear the green beans, and this will happen very quickly, so don't walk away, lest they burn.  Stir the green beans, let sit a very brief moment, then stir again.  Once the green beans have a little color to them from the searing (as Anne Burrell says, "Brown food tastes good!") remove the green beans from the heat; taste a bean, season with salt accordingly, and serve immediately to your pork-obsessed significant other.