hosted by Laverne Diede & Rhonda Fitterer
Skillet Smothered Pork Chops with Apples & Onions
- 4 boneless pork chops, about 1 inch thick
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup butter
- 1 cup thinly sliced onions
- 4 tsp. chopped fresh thyme leaves
- 1 large Honeycrisp apple, cut into 1/4-inch slices
- 1 cup chicken broth
Rub pork chips with salt and pepper. In a large nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add pork chops; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 4-6 minutes longer or until pork is no longer pink in the center. Transfer to a plate and cover with foil to keep warm. In the same skillet, melt remaining butter over medium heat; add onions and 3 teaspoons of thyme. Cook 5-6 minutes, stirring occasionally, until onions are translucent and begin to brown. Add apple; cook for 1-2 minutes. Add chicken broth; simmer uncovered 6-7 minutes, stirring occasionally, until apples are crisp-tender, and sauce is reduced. Serve onion mixture over pork. Garnish with remaining thyme.
Dill Roasted Potatoes
- 1 1/2 lbs. gold potatoes, quartered
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. minced fresh dill or 1 tsp. dried dill weed
- 1/2 tsp. kosher salt
- Ground black pepper to taste
- Garnish: additional fresh dill, grated fresh lemon zest or freshly squeezed lemon juice, about 1 tsp.
Preheat oven to 400 degrees. Line a rimed baking sheet with foil or use non-stick cooking spray. In a large bowl, toss together the potatoes, olive oil, garlic, dill, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast the potatoes for 40-50 minutes, or until they’re golden brown and crispy on the outside and fork tender. Stir the potatoes halfway through so they brown evenly. Season with additional salt and pepper, to taste. Garnish with additional fresh dill, if desired, and grate fresh lemon zest over top or squeeze with fresh lemon juice just before serving.