Baked Pork Chops and Apples


One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.  Baked Pork Chops and Apples Mama's High Strung

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

And speaking of overcooking your pork— don’t!

If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

Plated + Served: Salt-Crusted Baked Fish


Two reasons why you should roast a whole fish in a salt crust:

1. It’s incredibly easy.
2. The presentation is so impressive no one will believe how easy.

Two excuses that’ll keep you from even trying:

1. It’ll taste too salty and I’m trying to avoid sodium.
2. It’s too hard.

Okay, now take a look at the recipe. How hard is that? Not at all, right? And by the way, you bake the fish in the salt crust… you don’t actually eat the salt crust (so the fish is moist and tender, not at all salty).

Put this on the menu for this weekend… that’ll give you enough time to find a place that sells whole fish (don’t forget to ask them to gut, scale and take the fins off for you).

Now… stop making excuses and get going!Whole Red Snapper


Fish in Baked Crust

Cracking Open the Baked Crust













I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: