Dinner Time

Fall's flavors are comforting and belly-warming, perfect for a Monday night dinner.  

Tonight we dined on seared pork chops with pear-apple sauce, Parmesan Brussel sprouts and roasted butternut squash and sweet potatoes.  A feast made for a fall evening!

Here are the easy weeknight recipes:

Be sure to heat the oven to 400 degrees at the outset, and everything can cook together, at the same temperature. How easy!?!

Seared Pork Chops

1. Crack sea salt and pepper on the chops.  If you like a sweeter flavor, drizzle with honey or as I did, Trader Joe's Pomegranate glaze.  My pork chops were one inch thick, adjust your cooking time accordingly.  
2. In a sauté pan over high heat, add one tablespoon of olive oil and one tablespoon of butter.  The oil helps the searing process and the butter adds flavor.  The combination of both fats creates a perfect seared crust.
3. Cook the chops for two minutes on the first side and one minute on the second side.
4. Immediately transfer to 400 degree oven and cook for eight minutes.  The cardinal sin of pork is overcooking the meat.  Cook the chops on high heat, quickly to ensure the juiciest meat.
5. Let chops sit for at least five minutes.  Slice into thin strips.
6. Serve with apple-pear sauce (below) or stone ground mustard.

Apple-Pear Sauce 

• 2 Fuji apples, diced
• 1 Barlett pear, diced
• 2 tablespoons pumpkin pie spice
• 1/2 cup of apple cider or apple juice

1. Add all ingredients to sauce pan on medium high heat.
2. Cook for 30 minutes.
3. Place immersion blender into pan, blend until sauce has a chunky texture.
4. Serve on top or on the side of the pork chops.

Roasted Brussel Sprouts

• 1 bag of cleaned sprouts
• 2 tablespoons of olive oil
• 1-2 tablespoon of red pepper flakes
• 1 tablespoon of garlic powder
• 2 tablespoons of Parmesan
• salt and pepper to taste

1. Heat oven to 400 degrees.
2. Spread cleaned sprouts on rimmed sheet pan.
3. Drizzle with olive oil and sprinkle remaining ingredients (save the cheese for the end).
4. Roast for 25 minutes. 
5. Sprinkle with Parmesan cheese.

 Roasted Winter Vegetables

• Butternut squash, cubed
• 2-3 sweet potatoes, cubed
• 2 tablespoons of olive oil
• salt and pepper to taste

1. Heat oven to 400 degrees.
2. Spread squash and sweet potatoes on rimmed sheet pan.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast for 35 minutes.
5. Drizzle with maple syrup if desired. 

Enjoy with a nice glass of Syrah and some relaxing candlelight.  Only four more days 'til Friday!