Seared Pork Chops and Apples with Roasted Potatoes

I was watching TV today and one of the shows was featuring meals you could make out of stuff you already had in your pantry.  It was so brutally cold outside and I didn't really feel like going out to the store, so this idea inspired me.  Digging through my freezer I found pork chops.  In the fridge there was some oranges, apples and fresh thyme.  The pantry has one sweet potato and one russet potato.  "This is going to be interesting", I thought.  Pork and apples go together.  Apples and sweet potatoes are a no-brainer.  So, here's what I came up with.

Here's what you'll need
2 TBSP olive oil, divided
1 tsp butter
1 russet potato
1 sweet potato
1/4 tsp garlic powder
salt and pepper
6 sprigs fresh thyme, divided
2 pork chops
1/4 c orange juice
2 apples, thinly sliced

Preheat oven to 450.
Cut each potato into wedges.  Place in baking dish.

Drizzle with 1 TBSP olive oil, stirring to coat well.  Sprinkle with salt and pepper.  Sprinkle with thyme leaves from 3 sprigs.

Bake at 450 for 35-45 minutes, until the potatoes are tender, stirring once.

While potatoes bake, heat 1 TBSP olive oil and 1 tsp butter in heavy skillet over med-high heat.

When it's really hot, add the pork chops and sear 1-2 mins.  Turn and sear the other side.  Reduce heat to med-low.

 Add the orange juice and remaining 3 sprigs of thyme.  Cook until the pork is done, 5-7 minutes.

Remove the meat from the pan, increase heat to medium and add the apples.  Cook until the apples are semi-tender, and the sauce has reduced.

Return the pork to the skillet to heat and coat with the sauce.  Serve with the potatoes.  Serves 2.

Enjoy!

Marinating (Ben's chicken)

I love grilled chicken.  There, I said it.  But let's be honest.  Chicken can grow tiresome and also be dry. Marinades are a great way to infuse flavor into the meat while helping to keep it moist after it's grilled.  I started using this marinade a few year's ago.  It's called Ben's Chicken because I stole it from a good friend named Ben. I've made so many alterations that he probably won't recognize it anymore, but the name stays.

Marinades have two basic necessities; an acid (to tenderize), and an oil (to keep moist).  Anything beyond that is just icing on the cake.  I typically use equal amounts of acid and oil, but the ratio might change depending on what you're using.  Something like a balsamic vinegar needs way less to get the point across.

I also add herbs and garlic.  This helps to infuse the meat with additional flavor as it marinates.  Typically, this needs at least 1 hour, but no more than 12.  After that the meat just begins to break down and loses all it's appeal.

Here's what you'll need:
1/4 c olive or vegetable oil
1/4 c orange or lime juice
1/3 c soy sauce
3 shakes liquid smoke (to taste)
1 tsp Worcestershire sauce
2 TBSP minced garlic
3 sprigs of thyme
1 TBSP chopped rosemary
1/4 c chopped cilantro
pinch salt
1/2 tsp pepper
1/2 tsp onion powder
4-6 pieces of chicken (I used boneless/skinless breasts)

Combine everything except the chicken in a small bowl, whisking to blend the flavors.

Place the chicken pieces in a zip top bag and pour the marinade over top.  Zip closed and squish the bag, making sure all the chicken is covered in liquid.  Refrigerate 1-12 hours.

I usually grill this, but it can also be baked in the oven, if your prefer.  Heat your grill to a high heat.  Place the chicken on the grill.  When it releases easily, it's ready to be turned.  (If you want the classic grill marks, start with chicken facing 10 o'clock, then turn to 12 o'clock.)  Reduce the heat to medium.

The chicken will be ready when the juices run clear.  Don't go poking it multiple times, this will make you lose all the juiciness you worked hard to get in there.  Remove from heat, cover with foil and allow to rest on a plate for a bout 5 minutes.  This allows to juices to redistribute throughout the meat.

Enjoy!