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

The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving

you’ll need…

3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil

let’s get to it…

Place all ingredients in a blender and pulse until thoroughly blended.

Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g

make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.

Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!

Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.