Pork Chops and Potatoes

Tonight was all about home-style food, of course with a twist. We had Pork Chops with Sauteed Apples and Pecans and Cheddar Mashed Potatoes with Bacon.

The protein part of dinner started by browning two 1" thick pork chops that were simply seasoned with salt and pepper in a nonstick skillet on each side for 5 minutes. The chops were removed and covered. In the same skillet, some diced onions and a sliced Jonagold apple went in to cook for about 5 minutes. The spices went in next - dry mustard, cinnamon and salt and allowed to cook until fragrant. I then stirred in apple juice and a little lemon juice and cooked until the apple slices were soft. I placed the pork chops back in the pan on top of the apple and onion mixture and allowed then to cook to an internal temp of 155 degrees.

Our side dish started by sauteing 2 strips of diced bacon until crisp. Meanwhile some cubed red potatoes were cooked until tender. The potatoes were drained, and the pot put back on the burner over medium heat to remove the excess moisture for a minute or so. I added some skim milk and plain Greek yogurt and mashed. I then added some shredded Cheddar cheese and the crisp bacon bits. The mashed potatoes were garnished with more shredded Cheddar and chopped scallions.

The potatoes went on the plate, topped with a pork chop with the sauteed apples over it and garnished with toasted, chopped pecans.