In less than a month Christmas will be upon us. You’re probably down to the last of the turkey and would rather stay away from poultry all together. You may have noticed that those skinny jeans are not fitting like they used to (and that’s okay). Last night, I made this easy dish that is a departure from Thanksgiving and kind of like a bridge meal before we have to start creating our next holiday menus.
So let’s begin:
What you will need:
Sea salt and ground pepper to taste
Juice and zest of 1 lemon
1 honey crisp apple
3 rosemary sprigs
6 cloves of garlic
6 medium tri-color potatoes (or if you only have red potatoes that will do)
3 tablespoons of salted butter
Freshly shredded parmesan cheese (to your liking)
1/4 cup of EVOO
4 thin sliced center cut pork chops
2 tablespoons of brown sugar
1/4 teaspoon of ground cinnamon
1 small red onion sliced
1 small yellow onion sliced
1/2 pound French green beans
Potatoes
Wash and boil potatoes with skin on until tender
Preheat oven to 350 degrees
In a small bowl whisk olive oil, 4 crushed cloves of garlic and needles of 1 rosemary sprig. Set aside
Once potatoes are tender gently smash and top each potato with mixture. Bake covered for 15 minutes
Remove from oven and top each potato with freshly shredded parmesan cheese
Broil for 3 minutes
Pork Chops
Season meat with salt and pepper
Core and thinly slice
In a medium skillet melt butter, cinnamon and brown sugar over low to medium heat
Thinly slice two cloves of garlic and add to pan
Remove all needles from one rosemary sprig and add to pan
Add pork chops and cook for 3 minutes on each side
Add onions and apples and simmer for 5 minutes
French Green Beans
In a small skillet add 2 teaspoons of olive oil and one thinly sliced clove of garlic over medium heat
Add french green beans and zest of one small lemon
Toss until beans are tender but are still firm enough to retain a bit of crunch
Squeeze juice of 1/2 lemon and sprinkle with sea salt
Plate and serve. Pretty easy right? I told you. Well, until next time always remember to SEE. TOUCH. TASTE.
