Cooking adventures of a mother and daughter

Monthly Archives: September 2012

Ok so it is 6: 05 pm as I start writing this, I finished eating dinner at 6:00pm and had to tell you all about it. These pork chops were AMAZING!!!! I don’t think I have ever had a pork chop so moist (MMMMmmmm) So I looked at some recipes and  then went grocery shopping and forgot half of the things I needed ( oh well) good thing I can adjust. So I started by pounding the pork chops so they were quite a bit thinner, then salted and peppered them. In a frying pan I added a few tablespoons of olive oil and heated it up, then I added 4 tbs of butter, once the butter was melted I added one large granny smith apple that I had peeled, cored, and chopped. I also added balsamic vinegar, I didn’t measure I just poured.  I let that simmer for five min and added 2 tbs of sugar ( I ran out of  brown sugar) and stirred it till it dissolved. Once it did, I dredged the two pork chops in flour and added it to the simmering mixture.  I cooked it for 10 minutes in the sauce with a lid on the flipped it and cooked it for 5 more minutes.  Once done I put the pork chops on the plate and spooned the thickened apple and vinegar mixture over the pork chops.  MMMMmmmm delicious. Add to top it off I was supper mom and made mashed red potatoes and oven roasted corn!!! It looked and smelled so great that Brianna and I forgot to take a photo of it before we dug in. I will be making this again so hopefully I remember to take a photo and post it. Love you guys, and talk to you soon!!!

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Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt

1/2 cup (113 grams) room temperature unsalted butter

1 large egg

For the Apple Filling:

6 medium-sized apples (2 pounds) (900 grams) (Granny Smith or other firm textured apple)

3 tablespoons (40 grams) unsalted butter, divided

1/4 – 1/2 cup (50 – 100 grams) granulated white sugar, divided

1/2 teaspoon freshly grated lemon zest

1/2 teaspoon cinnamon, divided

Confectioners’ Sugar for browning the top of the tart.

For the Glaze:

1/2 cup (120 ml) apricot preserves

1 tablespoon Cognac, Calvados, Rum or Water

Ok so I have to admit this one did not turn out nearly as pretty as the picture on this recipe, BUT it was awful yummy!!! I found a set of four small tart pans on sale and decided this was a sign that I should try this desert. I found the recipe on Joy of Baking but did omit the glaze portion.  Brianna took on the task of using the mandolin to slice the apples.  Although I was worried she was going to chop her finger off.  The whole thing was quick and easy to make but I found the hard part to be layering the apples in the same pattern as the picture. I will be trying this one again. Oh yeah and Brianna would like me to mention how amazing she is at making homemade whipped cream now!! (she really is good.) I am hoping that as we go on with this journey that Brianna takes on more of the cooking. Right now I am letting her pick the recipes since I want her to enjoy this, that could be why most everything has been desserts. I have enjoyed watching her try new things ( like goat cheese) and loving them!!! I know that our blog posts have not been up to my par recently, but that is because as anyone who knows us knows that cheer season has started again, and up until now we have been practicing like crazy during the week and games on Saturdays. Lucky we will now have our Tuesday’s and friday’s back, woo hoo!!!! Ok love you guys and well talk again soon!!! 🙂