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

Vietnamese Beef Stew

prep: 30 minutes
cook: at least 1 hour (2 to 3 hours is ideal!)

serves 6 to 8

you’ll need…
4 tablespoons olive oil, divided
2½ pounds beef chuck, cut into 1-inch pieces
2 large onions, very thinly sliced
4 whole star anise
2 cinnamon sticks
½ cup brown sugar
¼ cup fish sauce
4 cups low-sodium beef stock
2 serrano or jalapeño peppers, stemmed, seeded and sliced
3 carrots, peeled and sliced into 1-inch rounds

let’s get to it…
Heat 2 tablespoons oil in a large stockpot on medium heat. Working in batches, add about ⅓ of the beef chuck pieces and lightly brown. Remove from pot and add another ⅓ of the meat, brown and remove. Repeat with remaining meat.
Add remaining 2 tablespoons of oil to stockpot and add onions. Stir until soft, about 6 to 7 minutes. Return meat to pan.
Add star anise, cinnamon and sugar. Stir until sugar dissolves. Stir in the fish sauce
Pour in the beef stock and reduce the heat to medium low. Cover and simmer for about 30 minutes. Skim the fat off the top of the stew. Add the jalapeños and carrots and cook 30 to 45 minutes longer or until the beef is tender.
Garnish with fresh cilantro and chopped spring onions if desired.

Easy Homemade Tomato Sauce

prep: 10 minutes
cook: 2 hours or longer

makes about 8 cups of sauce, depending on how long you cook it

you’ll need…
3 cans (28 ounce each) whole San Marzano tomatoes
¼ cup olive oil
6 cloves garlic
1 Parmesan cheese rind
1 tablespoon dried oregano
2 teaspoon salt

let’s get to it…
Chop the tomatoes, reserving the liquid; set aside.
Warm olive oil in a large stockpot over low heat for 2 minutes. Add the garlic and sauté until translucent, 3 to 5 minutes.
Add tomatoes and liquid, Parmesan cheese rind and oregano. Cover, with the lid slightly ajar so steam can escape. Cook for 1 hour, stirring often.
Stir in salt. Cook for 1 hour (or longer), stirring often, until sauce is thick and liquid has evaporated.

Roasted Potato and Kale Salad

prep: 15 minutes
cook: 20 minutes

you’ll need…
½ cup red wine vinegar
1 teaspoon red chili powder
1 teaspoon salt
1 cup olive oil
½ pound Yukon Gold Potatoes, cut into 1-inch pieces
1½ pounds curly kale
1 cup grape tomatoes
2 slices thick cut bacon, cooked and chopped
1 cup crumbled feta cheese

let’s get to it…
Heat the oven to 375°F.
Mix red wine vinegar, chili powder and salt in a blender. With the machine running, slowly add olive oil; set aside.
Spread potatoes on a baking sheet lined with foil. Spoon 2 tablespoons of the vinaigrette over the potatoes and stir to coat completely. Bake for 15 to 20 minutes, stirring after 10 minutes, until cooked through. Remove from oven and cool.
Remove the center stalk from the kale. Wash in cold water and spin in a salad spinner, like the Dexas Collapsible Salad Spinner, or drain well (kale can be gritty). Tear or cut kale into small, bite size pieces and place in a large salad bowl.
Add potatoes and tomatoes to the salad bowl of kale. Pour half of the chili vinaigrette onto the vegetables and toss gently.
Sprinkle on the bacon and feta cheese. Serve remaining vinaigrette on the side.

Tip: This dish makes a great side dish! As soon as the potatoes are cooked, remove from the oven and place in a large bowl with the kale and tomatoes. Add half of the vinaigrette and toss gently. Top with the bacon and feta cheese. Serve with the remaining vinaigrette.