Recipe Wednesday! Twin recipes for Baked PORK CHOPS...

AUTUMN PORK CHOP BAKE >>>INGREDIENTS: *1/4 cup butter *3/4 cup brown sugar *4 garlic cloves *4 green onions, sliced *2 cups baby carrots *3 small red potatoes, cubed *1/2 - 1 small apple sliced *1/2 - 1 small pear sliced *1 Tbsp each fresh snipped rosemary + parsley *6-8 pork chops *olive oil *1 1/2 tsp kosher salt *1 tsp pepper *4 Tbsp dijon mustard *2 Tbsp apple cider vinegar >>>DIRECTIONS: Melt butter and brown sugar in a frying pan. Saute green onions, carrots, garlic, kosher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs and cook for an additional 3-5 minutes until everything is well coated but not cooked tender. Sear pork chops in a hot frying pan with 2 Tbsp of olive oil, and sprinkle with salt and pepper until just browned. Place in a baking dish and pour vegetables and glaze over pork chops. Stir together the dijon mustard and apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables. Snip fresh parsley and rosemary on top and cover dish with 2 layers of foil. Bake at 400 F for 45 minutes, then reduce heat to 250 F and bake for 30-40 more minutes. Make sure pork chops are cooked through and are no longer pink. ***********************************************************************************************************************************

CIDER CABBAGE CHOPS >>>INGREDIENTS: *1/2 head cabbage, shredded *6-8 pork chops *salt + pepper to season *1/2 tsp caraway seeds *2 cups apple cider *3 Tbsp vinegar *4 Tbsp melted butter >>>DIRECTIONS: Place the shredded cabbage in the bottom of a baking dish. Season the chops with salt + pepper, and place them over the cabbage. Stir together the remaining ingredients, and pour over the pork chops. Seal the pan with foil and bake at 400 F for 30 minutes, then at 250 F for 2 hours. ******************************************************************************************************************************************* “In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.” ~Barbara Costikyan