Laura's pregnant! I just found out tonight, while I was cooking this meal for her (and for Mikko and Wayde and myself) from the October 2003 Cooking Light. My womanly intuition has been twanging for two months now, it was good to get a confirmation. And this comfort food menu was perfect for the occasion:
Pork Loin Chops with Cinnamon Apples
Buttered poppyseed noodles
The pork and apples together made me feel like I was eating an apple pie with a delicious meat crust. Granny Smiths + brown sugar = yum! Apparently Braeburns would work well too. God I love fall. I used a vegetable peeler on the apples to try to speed prep up a little, but it still took forever to peel those suckers.
For the pork loin chops, combine 1 teaspoon dried rubbed sage, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and sprinkle over 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick). Heat 1/2 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt 1 teaspoon butter in pan over medium heat. Add 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, and dash of salt, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork. Yield: 4 servings.
For the noodles, cook 8 ounces of wide egg noodles according to package directions, omitting salt and fat; drain. Place noodles in a large bowl. Add 2 tablespoons chopped fresh parsley, 1 1/2 tablespoons butter, 2 teaspoons poppyseeds, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.Posted by astraea on October 02, 2003 | TrackBack