TEENY MCMUNN: MY RECIPE BOX

The picture submitted was dinner a few nights ago, thus the two missing pork chops. It is a quick and easy dinner. I would suggest, as long as the oven is being used, baked potatoes or sweet potatoes and squash to bake along with the pork chops.

1 TBSP olive oil

½ onion, chopped

1 large granny smith apple-peeled and chopped

2 TBSP balsamic vinegar

½ c. dried cranberries (we used cranraisins)

2 (6 ounce) boneless pork chops

1 TBSP olive oil

Preheat oven to 350 degrees. Lightly grease a small baking dish.

Heat 1 tablespoon olive oil in skillet over medium heat. Stir in the onion and apple, cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scape the mixture onto a plate

Cut a large pocket into the pork chops using a sharp thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with foil.

Bake until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.

MY NOTES:

The ingredients blend well together. It would be easy to tweak to your taste. I think we added more apple, onion and cranberries.

Enjoy.