Wednesday, March 12, 2014

Dinner - Pork Chops, Granny Smith Apple Sticks, Roasted Potatoes & Cold Sauerkraut with Scallions

Pan Seared Pork Chops, salt, black pepper, dill

I seared one side in a screaming hot pan with 1 teaspoon of Organic Coconut Oil for 6-7 minutes, then flipped the chops and added a quarter cup of water.  Simmer on medium heat till water makes a sauce and the chops reach an internal temp of 140° F.

Turn off heat, add julianned Granny Smith Apples and chopped dill.  Residual heat from the pan and the meat will wilt the apples but not make them mushy.

Roasted red bliss potatoes were washed, halved and then tossed with salt, black pepper, garlic from the boiling water in the oven for 30 minutes at 425° F then finished with chopped dill

The garlic is nutty from being cooked and roasted

This rich meal needed something to cut through all the bold flavors.  Sauerkraut wrung out of juices and combined with scallions and a drizzle of Grapeseed oil.

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