Cider, apples, yams, and pork chops. What could better express Autumn in the form of a meal? With a daily collection of apple drops from our trees in the orchard we have been having them in many ways each day: homemade cider, spicy apple butter on crispy warm toast, and tangy applesauce as an accompaniment to most anything, but tonight they made their appearance for the first time in a main meal, and what a successful debut this was! One would hardly expect something so simple to be so successful in pleasing so many.
The yams and apples were simply quartered and roasted on a sheet pan while the chops were seared and simmered in cider — which was reduced to a surprisingly flavorful sauce, tying everything into a perfect expression of the Fall season.
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Cider-Glazed Pork Chops with Roasted Yams and Apples
CHANGE SERVING SIZE
1lb.yamspeeled, halved lengthwise & cut crosswise into 2 in. slices
Preheat oven to 450º Fahrenheit. Mix yams, apples, rosemary, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Spread yam mixture in a single layer on a baking sheet. Bake until potatoes are browned and tender, about 25 minutes, turning halfway through baking time.
Season pork with 1 teaspoon salt and ¼ teaspoon pepper. Heat remaining oil in a large skillet on medium-high. Add pork, and cook until golden brown and center is barely pink, about 5 minutes per side. Place 1 chop each on 4 individual dinner plates, reserving 1 teaspoon drippings in skillet.
Reduce heat to medium, and add cider. Bring to a simmer, stirring to loosen browned bits from skillet. Whisk in mustard, and simmer until slightly thickened, about 8 minutes. Remove from heat, and whisk in butter until melted and incorporated. Sprinkle with remaining salt and pepper. Drizzle sauce over chops. Divide yam mixture among plates, and serve immediately.
As we head into the cold, long days of winter, I find myself craving comfort food that warms every part of you. A bowl of steaming stew, perfect buttery mashed potatoes or even a simple bowl of spaghetti Bolognese can fill the bill on any particular day.
I found lamb shanks on sale at the store this week and was delighted to pair them with this ossobuco style recipe for the ultimate comfort food. Usually made with veal, lamb is a nice change and the succulent meat falls off the bone when made overnight in your slow cooker. The word literally means hollow-bone and refers to the middle part of the hind shank, which has tender meat around the marrowbone. Served with risotto or polenta, ossobuco makes a delicious and satisfying meal.
Cut through the tendon that connects the meat to the bone at the bottom of the shank -this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.
Heat a large frying cast iron skillet or heavy fry pan over high heat. Add 2 tablespoons of olive oil, and brown the shanks a couple at a time, turning until dark brown all over (browning creates a great depth of flavor you get once they’re cooked). Set the shanks aside in a slow cooker.
Reduce the heat to medium and add the 3 Tbsp. olive oil, butter, onions, carrot, celery and garlic to the same frying pan. Cook, stirring, for 10 minutes until the vegetables are golden and soft.
Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
Add the tomato paste, thyme, rosemary, stock, tomatoes, bay leaves and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid and cook in the slow cooker on low for 6 hrs., spooning liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
Gently remove the shanks using tongs or a large spoon (careful as they will be very delicate) and set aside in a dish covered in foil.
Put the cooking into a large saucepan, add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it’ a nice pouring sauce. You may need to add 2-3 tsp cornstarch mixed with 1/4 cup cold water to thicken it up. Season to taste with salt and cracked pepper.
Serve the shanks over creamy mashed potatoes, polenta or risotto alongside steamed green vegetables. Pour the sauce generously over the top. Sprinkle with parsley and lemon zest if you like.
In the Benedictine charism, true hospitality is a “holy event”, not just a social happening where only people’s bodies are nourished. No, Benedictine hospitality requires much more than feeding people and sending them on their way. Chapter 53 of The Rule of Saint Benedict makes it very clear just what is asked: in true Benedictine hospitality, “All guests who arrive should be received as Christ.” – Cynthia Bertelson
Entertaining has long been an important part of the outreach of our community. At this time of year, we have about four events happening simultaneously, so we are always searching for creative ways to do things without adding a lot of extra stress and work, but still maintaining the level of excellence we need to do all things to the glory of God. This recipe can be used as an appetizer or first course, for your next holiday gathering. A simple two toned soup shot, hearkening back to the flavors of summer. The soup can be easily made ahead and then assembled at the last minute so you can enjoy more time with your guests.
Toss the tomatoes, onion, garlic and one sprig of rosemary in a non-stick roasting pan with the olive oil and season with salt
Roast for 90 minutes, or until tender (covering the pan with foil if it starts to get too dark); discard the rosemary
Transfer the roasted vegetables to a blender and process until smooth. Strain through a sieve into a saucepan, discarding the solids.
Pour in the stock and hot pepper sauce (optional*).
Check the seasoning and chill until ready to serve or leave at room temperature.
To make the basil cream, whisk together the basil and cream until slightly thickened.
To serve, moisten 6 shot glass rims with a lemon wedge. Turn the moistened rim into a plate lined with sea salt to coat the rim. Fill each glass ½ to ¾ with soup and top with a dollop of the basil cream. Garnish each with a rosemary sprig and serve immediately.
Cooks Note *
For a milder version, simply omit the smoky pepper sauce and add an extra ½ cup of heavy cream instead.
Chiffonade is a chopping technique in which herbs are cut into long, thin strips. This is accomplished by stacking the basil on top of each other, rolling them tightly lengthwise, then slicing the leaves thinly and perpendicular to the roll.
You can make this soup the day before and chill in the fridge until ready to use.
Some meals can be almost as enjoyable to prepare as to eat. Short ribs are an example of this, especially in cold blustery weather as we have been having this winter. Cooking them is a most pleasurable culinary experience, engaging all the senses from start to finish.
Thick well cut ribs are a joy to handle while rubbing in the seasonings. Then there is the visual thrill of watching them beautifully brown before your eyes in the sizzling hot skillet. This begins to produce a mouthwatering aroma to savor, while slowly nursing them along to desired tenderness.
As a final treat to the senses, I hear the sound of delighted exclamations from those coming to dinner whose appetites are peaked from shoveling snow out in the cold. Could anything be more heartwarming and rewarding than that? Well yes….sitting down and eating one of my most favorite meals with them!
Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.