Apple and Sage Pork Chops

This is a very quick and easy pork chop recipe, the hubby and I both really like it and it reminded us quite a lot of the somerset pork we make quite often.


4 boneless pork chops
1 onion, diced
2 red apples, sliced
1/2 cup apple juice
1 tbsp brown sugar
2 tbsp olive oil
1 tsp flour
1 tsp salt
1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme leaves
1/2 tsp ground allspice
1/2 tsp paprika

Mix flour, all the spices and salt in a small bowl

Sprinkle both sides of the pork chops with 1 tbsp of the seasoned flour

Cook pork chops in hot oil until browned on both sides, remove from skillet. Add onion, cook for 3 minutes, add apples and cook for 2 minutes

Stir in juice, sugar and remaining seasoned flour. Return pork chops to skillet, bring to a boil, reduce heat and simmer for 5 minutes.

Menu Plan Monday

last weeks menu didn't quite go as planned, mainly because as you see in the picture, our floors are all torn up and it was pretty impossible to cook in the kitchen with all those fans on.



I am not sure how well we will stick to this weeks menu either, as they will be back to put down the new floors at some point this week and this morning I am making an appointment for a root canal either tomorrow or Wednesday, so I know I won't feel like cooking or eating much then. For now, this is what's planned though.


Monday: Apple and sage pork chops with red potatoes and sugar snap peas

Tuesday: Vegetable pie with salad and fruit

Wednesday: Baked spaghetti, spoon rolls and salad

Thursday: Pepsi pot roast

Friday: Probably eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: BLT's and soup

Tuesday: Pork chops, roast cauliflower, parsnips and potatoes

Wednesday: Sweet and sour chicken, jasmine rice

Thursday: Monthly HOA board members meeting, plus it's my birthday, so going out to eat after the meeting

Friday: Ribs, mac and cheese, baked beans and crescent rolls

See other menu plans over at Organizing Junkie

Apricot Glazed Ham

I am late in getting this recipe posted, but it's been a little crazy here this week. Sears came out to repair the dishwasher and in the process they managed to puncture the pump, which resulted in water leaking all under our floors. It's never good when you step onto your wood floors in the living room and water comes pouring out! anyway, to make a long story short, the livingroom and diningroom floors are shot, over $8,000 worth of damage and so far it seems sears isn't taking responsibility, which is just what we need with the house up for sale.

Anyway, I saw this glazed ham recipe over at Closet Cooking I knew I really wanted to try it, the only problem being that the hubby says he doesn't like apricots. So being the supportive wife I am, I made it anyway and just didn't tell him what was in it. Of course he loved it, and I later came clean about the apricots!


1 (8 pound) ham
1/4 tsp ground cloves
2/3 cup apricot jam
1/3 cup brown sugar
1/4 cup dijon mustard
1 orange (zest)

Directions:
1. Place the ham cut side down in a large baking pan and cover in foil
2. Bake in a preheated at 350 oven for one hour
3. Mix the apricot jam, brown sugar, mustard, cloves and orange zest and glaze the ham with 1/4 of it
4. Continue to bake the ham for one more hour, basting every 15 minutes with the remaining glaze

Island Spiced Pork Tenderloin

A recipe from last week that I am only now getting around to posting. I found this one at See other recipes at Annie's eats


2 tsp salt
½ tsp pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp ground cinnamon

2 pork tenderloins
2 tbsp olive oil

½ cup packed dark brown sugar
2 finely minced garlic
1½ tsp Tabasco sauce

Preheat the oven to 350, combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes, loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.

Menu Plan Monday

Monday: Marmalade roast pork with mashed potatoes and green beans

Tuesday: Ground beef curry, aloo gobi and jasmine rice

Wednesday: Apricot glazed ham, potato salad and roast asparagus

Thursday: Zuppa toscana soup

Friday: Spaghetti with spicy turkey meatsauce

See other menu plans over at Organizing Junkie

Tangerine Chicken

This is a Rachael Ray recipe that I have been meaning to make for a while. The hubby ended up liking this more than I did, it has a very strong tangerine flavour!



* 3 tablespoons extra-virgin olive oil
* 4 skinless, boneless chicken breast halves
* Salt and pepper
* 1 red onion, finely chopped
* 2 cups chicken broth
* Grated peel and juice of 2 tangerines
* 2 tablespoons Worcester sauce
* 2 tablespoons brown sugar
* 1 to 3 teaspoons hot pepper sauce, to taste

In a large nonstick skillet, heat 1 tablespoon oil, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm. Add 1 tablespoon oil, to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the Worcester sauce, brown sugar and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.

See other recipes at Mommy's kitchen

Bacon Wrapped Stuffed Peppers

Just a quick and easy stuffed poblano recipe, it's the bacon that makes this great!


2 poblano peppers
4 slices bacon
1/2 cup cooked and shredded chicken
1/2 cup instant rice
1/2 cup water
1 cup shredded monterey jack cheese
1/2 cup chopped tomato
1/4 cup sour cream
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp chili powder

In a small pan, bring water to a boil. Stir in rice, cover and remove from heat, let stand for 5 minutes and stir in chicken, cheese, sour cream tomato, salt, cumin and chili powder

Cut a slit lengthwise in each pepper and remove seeds. Spoon rice mixture into peppers, wrap each one with 2 slices of bacon, grill for 10-15 minutes until bacon is crispy, turning frequently.

See other recipes at The Grocery Cart Challenge