Tonight I had a meal in mind has become a family favorite, pork chops with roasted vegetables and potatoes.
Roasted Butternut Squash and Potato Medley
Serves 4
Ingredients:
3/4 lb. petite new potatoes
butternut squash
1 large granny smith apple
6-8 sage leaves
3-4 sprigs thyme
olive oil
apple cider vinegar
garlic powder
salt and pepper
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Peel your apple if you wish, then dice the same size as the squash. I added some sage and thyme that I had growing in my kitchen window, then tossed the whole thing with a good glug of olive oil, a splash of apple cider vinegar, garlic powder, salt and pepper and spread it out evenly on a baking sheet lined with aluminum foil for easy clean-up. In hind sight, I would spray the foil with a bit of non-stick spray, as I did have some sticking issues with everything caramelizing. Roast for 20-30 minutes until potatoes and squash are fork-tender.
Dijon Mustard Fried Pork Chops
Ingredients:
Thin cut pork loin chops
2 Tbsp. coarse ground Dijon mustard
1/2 c all-purpose flour
1 tsp. ground mustard
2 eggs
Panko breadcrumbs
Salt and pepper
Vegetable oil for frying
Directions: Add about 1/4" vegetable oil to a cast-iron or other heavy bottomed pan and heat on about medium. Season pork with salt and pepper. Spread a thin coat of Dijon on each side.
Set up your breading station. Add about 1 tsp. of salt, pepper, and ground mustard to about a 1/2 cup of flour into a dish. Beat the two eggs in another dish, and put your panko breadcrumbs in a third.
Coat each chop in flour, then egg, and panko, making sure to shake off the excess between each step. Fry on each side about 3-4 minutes until golden and crispy.
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