Baked Pork Chops and Apples

prep: 15 minutes

cook: 40 minutes

serves: 4

you’ll need…

4 6-ounce boneless loin pork chops

1 tablespoon thyme

½ teaspoon ground black pepper

⅓ cup fat free low-sodium chicken broth

3 tablespoons apple cider vinegar

1 teaspoon cinnamon

½ teaspoon salt 2 tablespoons olive oil, divided

1 large crisp apple, (about 8 ounces) cored and cut into 12 wedges

1 large red onion (about 8 ounces), cut into 12 wedges

let’s get to it…

Heat the oven to 425°F. Place oven rack in the center.

Rub the pork chops evenly with the thyme and black pepper; set aside.

Whisk the chicken broth, vinegar, cinnamon, salt and 1 tablespoon of oil together in small bowl; set aside.

Heat a large cast iron or nonstick (oven proof!) skillet over medium-high heat for 1 minute. Add the remaining 1 tablespoon of oil to the pan and heat for 1 minute. Add the pork chops and cook for 3 minutes on each side or until brown; remove from heat.

Scatter apples and onion wedges on top of the pork chops.

Pour stock mixture over the apples, onions and chops.

Bake for 10 to 15 minutes or until apples are light brown and the chops are at 145°F.

Serve immediately, spooning the pan juice over the chops, apples and onions.

© 2016 Mama’s High Strung^® 

Nutrition Facts per serving Total Calories   290.4  Total Fat  14.8g  Cholesterol  56.3mg  Sodium  648mg Total Carbohydrates  13.4g   Dietary Fiber  4.2g   Sugars  5.6g  Protein  27.3g

Easy Oven Roasted Chicken Breasts

prep: 10 minutes
cook: 35 to 40 minutes

you’ll need…
2 tablespoons olive oil
1 Tablespoon Italian seasoning
3 garlic cloves, finely minced and mashed
½ teaspoon salt
½ teaspoon cayenne pepper (or paprika if you don’t like it spicy)
4 bone-in, skin on chicken breasts (about 3 ½ pounds)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 450°F. Line a baking sheet with foil. Spray with nonstick cooking spray; set aside.
Mix olive oil, Italian seasoning, garlic, salt and cayenne pepper (or paprika) together in a small bowl to form a paste.
Spread half of the paste under the skin of each of the chicken breasts. Rub remaining paste on the skin.
Place chicken breasts on baking sheet. Roast for 35 to 40 minutes, or until cooked through to 165°F.

Cooking know-how: Substitute your favorite seasoning for the Italian seasoning. If your seasoning contains salt, omit the salt in the recipe.

Find more great recipes and other food happenings at http://www.mamashighstrung.com.

Morning Glory Bread

prep: 25 minutes
bake: 45 to 50 minutes

you’ll need…
1 banana
1½ teaspoons baking soda
2¼ cups flour
½ teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
1½ cups shredded carrots (2 to 3 medium carrots)
¾ cup sugar
1 tart apple, peeled, cored and shredded (Granny Smith is a good choice)
¼ cup orange juice
½ cup (1 stick) butter, melted
3 eggs
1 teaspoon vanilla
1 cup minced dried apricots (or golden raisins or cranberries)
¾ cup shredded coconut
½ cup chopped walnuts (or pecans)

let’s get to it…
Place oven rack in the middle of the oven. Heat oven to 350°F. Lightly grease an 8 x 4-inch loaf pan; set aside.
Mash the banana and baking soda together in a small bowl; set aside.
Whisk the flour, baking powder, cinnamon and salt together in a large bowl.
Whisk the carrots, sugar, apple, orange juice, butter, eggs, vanilla and banana mixture in a medium bowl. Add the carrot mixture to the flour mixture and stir until moistened.
Fold in apricots (or golden raisins or cranberries), coconut and walnuts (or pecans). Pour into loaf pan.
Bake for 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in the pan on a wire rack. Flip it over to remove from the loaf pan and then turn right side up. Slice while warm and serve.

Weeknight New England Clam Chowder

prep: 20 minutes
cook: 20 minutes

you’ll need…
3 slices thick-cut bacon, cut into ¼-inch pieces
2 cups chopped onion
1 cup chopped celery
½ cup chopped carrot
2 tablespoons flour
2 8-ounce bottles clam juice
1 cup water
1½ pounds Russet potatoes, peeled and diced into ½ inch pieces
2 bay leaves
1½ pounds chopped frozen clams or canned clams
1 cup heavy cream
2 tablespoons chopped parsley
salt and white pepper to taste

let’s get to it…
Fry the bacon pieces in a large saucepan or stockpot until crisp; remove bacon from the pan and set aside.
Add the onion, celery and carrot to the bacon drippings in the pan; sauté on medium heat until soft, 3 to 5 minutes.
Whisk in the flour and cook for 1 minute. Slowly whisk in the bottled clam juice and water.
Add the potatoes and bay leaves to the pan; reduce heat to medium low and simmer 8 to 10 minutes or until potatoes are tender.
Stir in clams, cream and parsley; simmer 10 minutes. Add salt and white pepper to taste. Garnish with the chopped cooked bacon.