The Other White Meat
Jan. 28th, 2007 10:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchI let my sweet tooth rule a bit this week. This week's lunch is Pork Chops with Cinnamon Apples, Mashed Sweet Potatoes with Toasted Pecans, and some organic string beans.
The pork and apples came out very well, but the sweet potatoes were out of this world - they tasted like dessert. Which is really my favorite flavor of vegetable.
Pork Loin Chops with Cinnamon Apples
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high (~6) heat. Add pork; cook 5 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 7-8 minutes or until tender, stirring frequently. Serve the apples with pork.
Original recipe here (I made a few modifications): http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=549832
Mashed Sweet Potatoes with Toasted Pecans
2 medium sweet potatoes (about 2 pounds)
6 tablespoons 1% low-fat milk
2 tablespoons brown sugar
1/4 teaspoon salt
2 tablespoon chopped pecans, toasted
1/4 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, brown sugar, cinnamon, and salt in a medium bowl; mash. Add pecans.
*****
I used my cinnamon mill for both the apples and sweet potatoes. It gives you small flecks of the spice, instead of the fine powder you usually buy in the store. The flavor is a bit strong that way.
The pork and apples came out very well, but the sweet potatoes were out of this world - they tasted like dessert. Which is really my favorite flavor of vegetable.
Pork Loin Chops with Cinnamon Apples
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high (~6) heat. Add pork; cook 5 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 7-8 minutes or until tender, stirring frequently. Serve the apples with pork.
Original recipe here (I made a few modifications): http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=549832
Mashed Sweet Potatoes with Toasted Pecans
2 medium sweet potatoes (about 2 pounds)
6 tablespoons 1% low-fat milk
2 tablespoons brown sugar
1/4 teaspoon salt
2 tablespoon chopped pecans, toasted
1/4 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, brown sugar, cinnamon, and salt in a medium bowl; mash. Add pecans.
*****
I used my cinnamon mill for both the apples and sweet potatoes. It gives you small flecks of the spice, instead of the fine powder you usually buy in the store. The flavor is a bit strong that way.