Honey Glazed Pork Chops, Apples, and Root Veggies.

Back to Americana here at the Snow house! I spent the day raking leaves for the kids to jump in, and making scarecrows, it was splendid. To finish off the day I had to have something very fall. Here is a recipe that was a miss with the kids, but a hit with TJ and I.

Root Veggies and Apples

  • 1 apple
  • 2 parsnips
  • 2 carrots
  • 1 tbs butter
  • 1 tbs olive oil
  • salt and pepper

Heat a cast iron skillet to medium-low. Throw in olive oil, but not butter. Peel carrots and parsnips. I like to leave the peel on the apple, but that can be tough for young eaters. Cut them on a bias into 1/2″ slices. Toss the butter in the pan and then add all the veggies (not the apples) at once to coat in the butter and oil, salt and pepper. Then take some out so you can let the veggies brown up. The best way to do that is to make sure that they are not overlapping. I let all of the carrots and parsnips brown up and then add all the apples in all at once near the end. While the apples are cooking heat another skillet to medium. Coat in olive oil and butter.

Honey Glazed Pork Chops

  • 2 tbs honey
  • 3 or four thin pork chops
  • salt and pepper

Take pork chops out of fridge and place on a plate. Sprinkle with salt and pepper on one side and let sit for a minute to dry out while the pan heats up. When it’s all heated up place the pork chops in the pan salt and pepper side down. Then salt and pepper the other side once they are in the pan. Once they are cooked half way through turn over and let cook for one minute. Then squirt a little honey on each pork chop and turn pan to low. Cover and let them cook through for another minute or two.

 

 

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10/21/2011. Good Ol' USA.

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