Monday, October 31, 2011

Pork Chops and Apples

We tried these recipes the other day. The pork chops ended up delicious (and they made the apartment smell amazing, while they were baking)! The roasted garlic cauliflower was a bit of a disappointment. Jeremy doesn't like cauliflower, so it was just for me. The original recipe called for, what I believe to be, too much garlic. The cauliflower wasn't bad, but it just wasn't as good as I hoped it would be. I'm going to try it again, tweaking the recipe (even more than I already did below), to give it another chance. I might try to incorporate bread crumbs, or even try it with broccoli... we'll see. Also, I'll try to remember to take pictures of the things I make more often...

Pork Chops and Apples
Adapted from

4 boneless pork chops
4 apples thinly sliced (and peeled, if desired)
1/2 cup sugar
2 Tbspn flour
1/4 - 1/2 tsp garlic pepper
3/4 tsp cinnamon
1/8 tsp nutmeg

  1. Mix together the sugar and cinnamon. Set aside.
  2. Slice apples (peel, if desired).
  3. Sprinkle sugar mixture over the sliced apples and pour into a baking dish.
  4. Mix together the flour and garlic pepper.
  5. Dust the pork chops with the flour mixture and place on top of the apples.
  6. Bake at 425ºF for about 50 minutes. The pork chops come out golden brown and moist.
Adapted from

(original recipe yields 6 servings - this one is adapted for 3 servings)

1-2 teaspoon minced garlic
1 tablespoon and 1-1/2 teaspoons olive oil
1/2 large head cauliflower, separated into florets
2-3 tablespoons grated Parmesan cheese
salt and pepper to taste
1 teaspoon chopped fresh parsley

  1. Preheat the oven to 400ºF. Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish (salt and pepper to taste).
  3. Bake (covered) for 20 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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