Our bi-monthly meat box came in from our neighborhood local foods market, and we were excited to see some delicious boneless pork chops. This week, A took advantage of those pork chops and the fact that we were celebrating and reading about Maple Weekend, so she found a great kid-friendly recipe to use up the last few apples at the bottom of the bin and some maple syrup for her second weekly meal contribution. Even C went wild for this dish. We served it with a little sauteed spinach and some roasted sweet potatoes on the side.
Amazingly delicious. And if you have a budding young cook in your kitchen, this is easy for him or her to take the lead in its creation.
You need:
1/3 c. maple syrup
1 tbsp. spicy brown mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
4 boneless pork chops (or loin cutlets)
2 tsp. olive oil
1/2 c. apple cider*
2 medium apples
In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in a large ziploc bag, and add the pork. Seal the bag and shake it to coat the cutlets. Heat the oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy.
*a note on apple cider: it freezes REALLY well. We pick apples with our dearests every fall, and we always stock up on their amazing apple cider at the farm. I always save a few gallons and freeze in 2 c. servings in freezer bags. It makes an amazing addition to meals like this as well as homemade cookies and applesauce.
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