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Baked Pork Chops and Apples

September22

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.

Quick and Easy Baked Pork Chops with Apples and Onions from Mama's High Strung

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.

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

posted under Plated + Served, Recipe Box | No Comments »

Gluten-Free Apple Crisp

October19

What’s the difference between a crisp and a crumble?

Heck if I know.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

posted under Plated + Served, Recipe Box | 4 Comments »

REAL Texas Chili

February24

I’m a Texan, so there’s one thing you should know about me if you don’t already: I take my chili very seriously.

I make good old-fashion Texas Chili. This means NO BEANS and NO ONIONS ever… unless you want to serve them on the side. (Frankly, I don’t think beans should be in the same room with Texas Chili.) Some Texans say you shouldn’t even add tomatoes (sauce or whole), but I think it adds a little depth to the chili if you add just a little (but just a little).

One thing that separates Texas Chili from those other poseurs you might find is the meat. Texas Chili always uses cubed meat… doesn’t matter if it’s beef, venison, pork or alligator, the meat is never ground.

To thicken the chili, use masa harina (Mexican corn flour) to make a “slurry.” Making a slurry is important so you don’t have little flour balls floating in the chili. To make a slurry, whisk together 1 part masa harina, with 2 parts liquid from the chili. Stir the slurry into the cooking chili until it’s as thick as you like.

So, neighbor, how long has it been since you’ve had a big, thick steaming bowl of REAL Texas Chili? Well, that’s too long!

REAL Texas Chili

prep: 20 minutes

cook: 1 hour (or longer if you have the time)

serves 8 to 10

you’ll need…

2 tablespoons olive oil
3 lb. chuck or eye of round, trimmed of fat and cut into ½-inch cubes
6 tablespoons chili powder (add more if you want it spicier!)
6 garlic cloves, peeled and chopped or passed through a garlic press
1 teaspoon salt (or more to taste)
6 cups beef stock
2 cups crushed or chopped canned tomatoes (not drained)
½ cup masa harina (Mexican corn flour)

let’s get to it…

Heat the olive oil on medium high in large heavy stockpot or saucepan for 1 to 2 minutes.

Sauté the meat in the olive oil until browned; reduce the heat to medium low.

Stir in the chili powder, garlic and salt until the meat is well coated with the spices.

Add the beef stock and tomatoes. Reduce the heat to low, cover and cook for 1 hour, stirring every 15 minutes to keep the meat from sticking and burning. Continue cooking until the meat is tender.

Place the masa harina in a bowl and whisk in 1 to 1½ cups of the chili liquid (try to avoid stirring in beef or tomatoes) until a watery paste forms.

Blend the masa mixture into the chili. If the chili isn’t thick enough, make another slurry until you get the desired thickness.

cooking know how…

The flavor of your chili depends on the flavor of your chili powder. Buy fresh chili powder at a spice store or at a market where you know they make their own spice blends.
Serve your chili with sides of shredded cheese, sliced jalapeño, chopped onions and Fritos (I love Fritos on my chili) so everyone can top it with what they like!

posted under Plated + Served, Recipe Box | 13 Comments »

How To Roast Brussels Sprouts on the Stalk

October8

I’ve been waiting all season to get my hands on a whole Brussels sprout stalk so I could roast the entire thing at once.

Have you ever tried doing this? I am telling you the truth: It’s so easy and the presentation is out-of-this-world.

But wait… you say you HATE Brussels sprouts? That’s because you’ve never had them prepared like this: crisp, caramelized and free of that nasty sulfur taste.

Brussels sprouts on the stalk are available right now (obviously).

Here’s what to look for: tightly closed sprouts that are bright green in color on a solid, heavy stalk. The stalk shouldn’t feel rubbery. For more tips on how to select beautiful, loose Brussels sprouts, click here.

I Instagramed a picture of a stalk before I roasted it and I was surprised at how many people said they’ve seen whole stalks in the super markets, but just kept on walking by because, as one reader asked, “How could I make them taste good?”

Well, here’s a recipe to show you how…

This recipe was featured on:

How to Roast Brussels Sprouts on the Stalk

prep: 20 minutes
cook: 45 minutes

serves 6

you’ll need…
1 whole Brussels Sprout Stalk
¼ cup olive oil
1 teaspoon Kosher salt

let’s get to it…
Place oven rack in middle of oven. Heat oven to 375°F.

Rinse off stalk. Trim small, tough stick-like shoots poking out from between sprouts. Remove loose leaves.

Place stalk in roasting pan, rimmed baking sheet or 9 x 12 sheet cake pan. If stalk is too long, trim to fit. Place trimmed piece of stalk in pan with the main stalk.

Pour oil evenly on sprouts (you may need more oil, depending on the size of your stalk). Sprinkle with salt.

Roast for 30 minutes. Carefully turn over stalk (I used a dry kitchen towel because it gave me a better grip). Roast for 15 minutes longer or until sprouts are fork tender. Remove sprouts from stalk with a paring knife. Serve immediately.

cooking know-how: Reheat Brussels sprouts in a skillet on medium high for 2 to 3 minutes or until heated through.

Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).

posted under Extra Helpings, Plated + Served, Recipe Box | 19 Comments »

Hi…
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: mamashighstrung@gmail.com