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

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.

Life around my house is lived as though someone stepped on the accelerator—going 80 miles an hour, everything and everyone in constant motion (that happens when you have five kids). Lots of running around.

Last month is a good example—getting everyone ready to go back to school is a balancing act… no, a juggling act, beyond compare. Clothes to pack. Doctor appointments. School supplies. Planes to catch. Trains to catch.

And no real time for meals.

So, it’s kind of ironic that my salvation during all this activity isn’t something that moves fast. Just the opposite…it moves slowly. Methodically. It’s my slow cooker…and it’s a life-saver. Uh, make that a time-saver.

My good friends at Hamilton Beach sent me their Set & Forget 6-Quart Programmable Slow Cooker to try out. What do I think? In three words: I. Love. It.

What’s really great is that I’m able to prep meals the night before… like this Slow Cooker Pork Roast with Green Salsa recipe. First I sliced an onion really thick and put the slices in the bottom of the Slow Cooker’s crock. I rubbed the pork shoulder with spices and set it on top of the onions… and then put the crock in the fridge.

The next morning I added the chicken stock and programmed the Slow Cooker to be ready by the time I got home. The salsa is so easy to prepare, I made it while I got the rest of dinner ready, but you can also prepare it in advance.

I shredded the pork, stirred in half of the salsa and served it with warm tortillas so everyone could make their own tacos as we all sat down for dinner… and put on the brakes for a little while.

And if you have any salsa leftover, it goes great with eggs the next morning!

One other cool thing is that this slow cooker comes with a temperature probe so that you can cook large cuts of meat, whole chickens or even turkey breasts by relying on the internal food temperature to test for doneness.

I used the probe to cook a 4-pound chicken on High in about 4 hours (internal temperature 180°F in the chicken’s thigh). The skin didn’t crisp up and brown the way I like it, so I but it in a roasting pan under the broiler for about 5 minutes… beautiful!

One more thing… head on over to my friend, Miz Helen’s Country Cottage, to find more delicious recipes… just like this one!

                             

Really? A Red Delicious apple? Why… when there are so many more interesting and tastier apples out there?

Here are 25 apple varieties you should definitely try this fall.

Oh, and one other thing. You’ve got to love the names of some of these apples: Twenty-Ounce, Sweet Sixteen and my personal favorite: Prairie Spy! Let me know which ones you try!

 

 

 

 

Autumn Crisp (formerly known as NY674) – Perfectly balanced sugar and acid with an extra crunchy texture and fantastic juiciness makes this one of the best eating apples. Perfect for: eating raw, salads, applesauce.

 

 

 

 

 

 

Blushing Golden – The crisp white flesh has an almost sweet flavor very much like a Golden Delicious Apple. It holds its texture well so store in a cool dry place for up to 3 months. Perfect for: baking, applesauce.

 

 

 

 

 

 

Cortland – This apple is tart and crisp with pale flesh that is slow to brown. Perfect for: eating raw, baking, cooking, applesauce.

 

 

 

 

 

 

 

 

 

Empire – This firm, slightly tart medium-sized apple with a crisp cream-colored flesh gradually gets sweeter and juicier as the days gets colder. Perfect for: eating raw, baking, cooking, sauce.

 

 

 

 

 

 

 

 

Fortune – A unique spicy-flavored apple with a crisp, yellow flesh. Perfect for: eating raw.

 

 

 

 

 

 

 

 

Grimes Golden – This apple has a crisp, juicy flesh with an aromatic taste, which makes it a great cider apple. Perfect for: eating fresh, salads.

 

 

 

 

 

 

 

Hardy Winesap – This somewhat tart, juicy apple is very aromatic, which is why it is used to make delicious cider. Perfect for: eating fresh, cooking, cider.

 

 

 

 

 

 

 

 

Honey Crisp – An explosively crisp, white-flesh apple with a slightly tart, honey-like sweet flavor. Can be stored Store up to 3 months. Perfect for: eating raw.

 

 

 

 

 

 

 

Honeygold – A medium to large apple with smooth skin and yellow, crisp flesh. Perfect for: eating raw, baking, salads and sauce.

 

 

 

 

 

 

 

Idared – The tart and juicy white flesh often has a pinkish tint, which adds a bit of colorful excitement when making applesauce. Excellent for storing. Perfect for: eating raw, cooking, baking, applesauce.

 

 

 

 

 

 

Jonagold – These red-orange colored apples have a firm, crunchy sweet white flesh that is also very juicy. Stores well for up to 3 months. Perfect for: eating raw, baking, cooking, applesauce and juice.

 

 

 

 

 

 

 

 

 

 

 

Liberty – Fine, juicy white flesh with a nice sweet flavor. Perfect for: eating fresh, applesauce.

 

 

 

 

 

 

 

 

 

 

Lobo – Sweet and crisp, with McIntosh-apple qualities. Perfect for: eating raw, applesauce (because it breaks down easily when cooked).

 

 

 

 

 

Macoun – A great all-purpose apple that’s highly aromatic… some regard it as the “finest eating apple in the world.” The snow-white flesh is extra sweet and juicy. Stores very well. Perfect for: eating raw, salads, applesauce. Great with cheese!

 

 

 

 

 

 

 

McIntosh – The unique, perfume-like aroma really sets this firm and juicy apple apart. A great all purpose apple. Perfect for: eating raw, cider, cooking, baking, juice.

 

 

 

 

 

 

 

 

Melrose – The official apple of Ohio! Large and slightly squat, this firm sweet-tart apple has a yellowish-green skin, streaked with red. Gets better if stored properly. Perfect for: baking, cooking and sauce.

 

 

 

 

 

 

 

 

 

Mutsu (Crispin) – This sweet-tart apple originated in Japan. Crisp and very refreshing. Perfect for: eating raw, ciders, salads, baking, cooking, applesauce.

 

 

 

 

 

 

 

Northern Spy – A large and stout aromatic apple with a tangy taste. Considered the best apple for making pie. Stays crisp and juicy for long periods of time in storage. Perfect for: eating raw, baking, cooking, applesauce, with cheese.

 

 

 

 

 

 

Prairie Spy – One of the best storage apples! It has an excellent tart-sweet flavor and is very juicy. Perfect for: eating raw, cooking, applesauce.

 

 

 

 

 

 

Snapp Stayman – Tangy and flavorful with a hard, crisp yellow flesh. Perfect for: eating fresh (if you like tart apples) baking, sauces, cooking and ciders.

 

 

 

 

 

 

 

 

 

Spigold – Firm with a tangy, sweet flavor. Stores very well. Perfect for: cooking, baking, applesauce.

 

 

 

 

 

 

 

Sweet Sixteen – Very, very sweet in flavor with aromatic, crisp flesh. Perfect for: eating fresh.

 

 

 

 

 

 

 

 

 

 

 

Swiss Gourmet (Arlet Apple) – Firm, tart flesh with a very distinctive flavor. Perfect for: eating raw.

 

 

 

 

 

Twenty-Ounce (aka Cayuga Red Streak) – Yes, this one really lives up to it’s name… these juicy, sweet-tart apples are HUGE. Perfect for: eating raw, salads, cooking and baking.

 

 

 

 

 

 

 

Zestar (formerly known as the Minnewashta) – A crisp apple packed with sweet, tangy flavor. Perfect for: eating raw.

 

 

 

So… which one will you try first?

Have you picked your pumpkin yet?

When the kids were younger, we’d drive to a pumpkin patch nearby and let them pick out a pumpkin. The only rule: they had to be able to carry it to the car.

(It was a blast watching the youngest ones try to negotiate the biggest pumpkins back to the car.)

Sadly, the pumpkin patch is now a condo patch, so the only pumpkins we pick are the ones at the supermarket… but that’s okay, too. Just like we did way back when… we still salvage the seeds from inside so we have something to munch on while we carve.

The kids used to like them roasted, with just a little bit of salt. But now, just like their lives have become, the process is a little more involved… some spice here, a little sweetness there… everyone puts their own individual twist on this recipe. They love it.

And the only rule? You have to eat everything you make!