Apple Cream Pork Chops

Tonight I totally made a winner!

Like, before I was barely half finished with my own dinner, Eduardo had scarfed his down and was eyeing my plate. After offering him part of my own chop, it disappeared practically before I could even take my next bite. Then he announced that if he sat at the table even a minute longer he would over-eat and get a stomach ache, so he dashed away and left me sitting there still happily enjoying mine. I think I'll make this again. : )

This recipe was super easy because it involved ZERO chopping and has only a few steps and ingredients. Once I had it simmering I barely paid attention to the dish since I was making mashed potatoes simultaneously. The pork chops turned out sweet, moist and tender because they simmered slowly in apple cider which eventually became an incredible apple cream sauce. If you love fall flavors, you will love the combination of the pumpkin spice mixed with the cider. Try this before the season ends, seriously!

If I had known how fantastic this recipe would turn out, I would have documented the process with pictures. But here's the recipe (from a meal planning website / app I use occasionally called Food on the Table):

4 (4.0 ounce) boneless pork loin chops (I used 2 huge "thick cut" chops and they turned out extra moist)

Coating:
1 (teaspoon) salt
1 (teaspoon) pepper
3 (tablespoon) all-purpose flour
1/4 (teaspoon) nutmeg and 1/8 (teaspoon) ground allspice  (I didn't have these so instead I used a heaping 1/4 teaspoon of pumpkin spice, which includes both of those. It turned out great!)
2 (tablespoon) cornstarch

Apple Cream Sauce:
1 (tablespoon) butter
1 (tablespoon) olive oil
1 (cup) apple cider
1/2 (cup) chicken broth
1/2 (cup) half-and-half or cream

1. Combine all the "coating" ingredients in a large ziplock.
2. Put the chops in the bag and toss them around until well coated and shake off excess.
3. Heat the butter and oil in a skillet over medium-high heat.
4. Sear the chops 3 minutes on each side (until golden brown).
5. Pour in the apple cider and bring to a boil.
6. Cover and simmer on medium-low heat 20 minutes.
7. Add half-and-half and chicken broth and simmer until sauce is thickened.

There was just enough extra sauce to drizzle a little over my mashed potatoes. Next time I'll probably double the sauce and really drench the potatoes because the sauce was incredible! Enjoy, and happy fall!

Mini Date Night

Since getting home from work today, I've done nothing but browse the web aimlessly and smell the delightful smells coming from my kitchen. Although cooking has become a bit of a hobby for me, it does easily become a chore when I have to do it every night. Usually I'm the primary chef in the family, especially with Eduardo still in school - but not tonight! He's in there slaving away on a delicious taco feast and I am incredibly pleased. Here's how I ended up in this privileged situation:

We've been participating in a marriage mentoring seminar at church, which meets every Thursday night throughout this semester. But tonight our mentors are out of town, and while we could have simply jumped in with another couple and their mentors, Eduardo talked me out of it. He said joining a discussion with complete strangers wouldn't be very beneficial to us (or to the strangers who would have their group invaded) and if I would be willing to skip our seminar he would make dinner! He even did the grocery shopping, since I hadn't planned on needing anything to fix tonight. In just a few short minutes it'll be ready! I'm so delighted! Isn't Eduardo just the sweetest?!