QuiltLady – Chasing MY Life WHEREVER it Leads Me

HAPPY HOMEMAKER & MENU PLAN MONDAY week 42 of 2018

GOOD MORNING and happy Monday!! There are just 10 weeks left to this year and we are only 72 days away from Christmas! So putting that all into perspective, another Monday feels like a breeze.

We spent the weekend helping my mom with a garage sale that was less than successful – just seems like no one was out and about this weekend – not sure why, but maybe the cold nights and cooler foggy mornings kept people in and just snuggling up with a good book. She was disappointed and says she’ll never have another. We tooke several car loads to Goodwill and at least she is free of all the stuff hanging out.

Besides that we did watch the NASCAR races and a couple football games while I got the laundry done and packed for our upcoming trip for a memorial and to visit some old friends. We’re going to take different routes to and from to check out some new areas to research.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We’re having a bit of an Indian Summer here, but ironically it’s only a few hours a day. While we are getting to the mid 70’s during the day, we are getting down into the 30’s at night so it takes awhile to heat up during the day and as soon as the sun sets it’s chilly again, especially with the breeze, but I’M LOVING IT!

ON THE BREAKFAST PLATE – Green tea and a banana – the experimenting will wait until we return from our next little trip.

ON MY MIND / THINGS THAT ARE MAKING ME WONDER – As you get older you really realize that life in general is a FLUID process. And that EVERY person that enters or LEAVES your life has an indelible stamp on your ability to live and/function as you continue the journey. Sometimes it’s a friend who loses a child through a horrific disease or an aging parent that you know is inevitable, but hurts all the same or sometimes it’s a sudden unexpected death that leaves you dumbstruck but every time their laughing face pops up in a facebook memory you relive it all over again… and again.

FAVORITE PHOTO FROM THE CAMERA 🙁 unfortunately the only pictures I took this week were for my mom and her leftover garage sale items that she’s donating.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… all caught up
LIVING AREAS… need a little tidying
KITCHEN… pretty clean
YARD… nothing much
BLOG… some recipes I’m writing for future experimenting, holiday post planning and still editing the pictures from the San Diego Zoo trip, Disneyland and Hearst Castle to finish the posts on those trips and working on Blogmas 2018

PROJECTS… nothing til November
APPOINTMENTS… doctor for me
TO DO… We have a little trip planned for this week that I’ll tell you all about next week.

I’M READING Book #3 of The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH

COMEDIES – Big Bang Theory, Young Sheldon, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods,Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race, Dancing With the Stars, American Ninja Warrior,

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Dessert Wars, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY ALOHA RIBS and RED CABBAGE SLAW TUESDAY ?? WEDNESDAY ?? THURSDAY ?? FRIDAY ??
SATURDAY			SATURDAY ??
SUNDAY			SUNDAY ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHICKEN DUMPLING STEW

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company. Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal. I also added the dumplings to replace the noodles she would use.

CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley

In a large skillet cook bacon until crisp.
Remove bacon with a slotted spoon.
Generously season chicken tenders with salt and pepper.
Add chicken pieces to bacon drippings and saute until cooked through.
Remove chicken pieces with slotted spoon.
Add veggies and saute until starting to soften.
Add chicken broth and bring to a SLOW boil.
Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
Stir in bacon pieces and adjust seasoning to taste,
While stew is simmering prepare dumplings.

BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste

Mix the baking mix and milk together to form a soft dough.
Drop dough by mounds into stew during the last 15 minutes.
The dumplings are ready when a toothpick comes out clean.

HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!

HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

Season all sides of the chops with the Pork Chop Rub
Heat grill 350-375°.
Grill the chops on the first side for 2 minutes.
Flip and grill the second side for 2 minutes.
Whisk together the molasses and creamed honey.
Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
Let rest 10 minutes under a foil tent.
These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the flour mixture.
Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
Saute each breast about 4 minutes per side until golden.
Transfer to a warm platter.
Add the remaining butter to the pan.
Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
Adjust seasoning to desired flavor.
Return chicken to pan and turn to coat.
Serve over prepared egg noodles.
Top with sauce and garnish with lemon wheels and parsley.

WHISKEY MOLASSES SHREDDED BEEF with APPLE CARROT SLAW

WHISKEY MOLASSES SHREDDED BEEF ala SLOW COOKER with APPLE CARROT SLAW
2 1/2-3 pound Beef Bottom Round Roast, cut into 1-inch pieces
1/2 cup whiskey (I like Jack Daniels Tennessee Honey)
1/4 cup apple cider vinegar
6 ounces tomato paste
2 tablespoons packed brown sugar
1/4 cup molasse1/4 cup PURE maple syrup
2 tablespoons QUALITY honey
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper

Place roast in 4-6 quart slow cooker.
Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, maple syrup, honey, salt and pepper; pour over roast.
Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
Remove roast from slow cooker; shred with 2 forks.
Skim fat from sauce as needed.
Return beef to slow cooker.
Serve beef with slaw.

ALTERNATE COOKING METHOD This recipe can also be made in a pressure cooker.

Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth.
Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer.
Use quick-release feature to release pressure; carefully remove lid.
Shred beef; return to pressure cooker.
Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan and simmer 20 to 25 minutes until desired consistency is reached.
Combine sauce and shredded beef.

APPLE CARROT SLAW

2 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon mayonnaise
2 cups shredded carrots
2 cups diced granny smith apple
1/4 cup golden raisins

Whisk together the remaining 2 tablespoons vinegar, mayonnaise and remaining 2 tablespoons brown sugar in large bowl.
Add carrots, apples and golden raisins; toss until well coated.
Season with salt and black pepper, as desired.
Refrigerate until ready to serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 41 of 2018

GOOD MORNING dear friends. Can you believe we’re into the final quarter of 2018 with the holidays looming on us? I notice it so much more this time of year with the Halloween, Thanksgiving and Christmas displays taking over EVERY store! We have another quick trip coming up before we settle in for the winter and start our serious research on where to make a final settlement.

I got caught up on laundry and changing out the spring/summer clothes for the fall/winter clothes. We watched some football (Rams & Chiefs are both still undefeated), NASCAR racing and helped my mom with some garage sale pricing, but all in all it was an uneventful weekend!

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m in Heaven! It’s still in the 50’s again this morning and we’re supposed to be in the mid 60-s to 70’s ALL this week with a touch of rain here and there. I’m wearing Levis, a blue embroidered long sleeved tee and my favorite flannel shirt.

ON THE BREAKFAST PLATE – Breakfast is atill kind of boring so I’m going to start experimenting a little bit soon I hope. As for today, it’s blueberry green tea and black cherry yogurt.

FAVORITE PHOTO FROM THE CAMERA – I’m still working on the photos from our trip here, but this was probably my favorite beach area that we stopped at.INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… All caught up yesterday! 😀
LIVING AREAS… pretty clean
KITCHEN… pretty clean
YARD… nothing much, but will be building a flower box for my mom soon
BLOG… putting together a few new recipes for the future and some holiday post planning – Christmas is my FAVORITE holiday and I’m starting to get it together by working on Christmas lists, gifts and my BLOGMAS posts for 2018 – won’t you join me?
PROJECTS… getting together some great new recipes for neighbor gifts and Christmas gift lists
APPOINTMENTS… not much this week
TO DO… helping my mom get her garage sale together for Friday and Saturday.

I’M READING – Book #3 of The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH – STILL playing catch up of all the new shows starting and with all the traveling many sling and Netflix shows are just piling up 😀

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK I’m trying to get back into the swing of things so this is a work in progress category!

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY CHICKEN DUMPLING STEW & SAUTEED CARROTS TUESDAY ROCHESTER CHICKEN ala IMMIGRANTS & SALAD WEDNESDAY TOMATO BASIL SQUARES & SALAD THURSDAY DRUNKEN CHICKEN & TOMATOES with GREEN BEANS FRIDAY SLOW COOKER SHEPHERD’S PIE with CUCUMBERS & ONIONS
SATURDAY			SATURDAY CHIPOTLE BBQ MEATBALL HEROES & SALAD
SUNDAY			SUNDAY C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PEANUT BUTTER CUP BROWNIES

I found this recipe on Facebook via Chasity Blankenship-Reed. I have changed it a little bit. YUMMY!

PEANUT BUTTER CUP BROWNIES – yields 1 dozen muffin size brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips (divided 3/4 cup + 1/4 cup)
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
1 cup milk chocolate chips (divided 3/4 cup + 1/4 cup)
1/4 cup KRAFT caramel bits
3/4 cup creamy peanut butter

Preheat oven to 350°.
 In a medium sized microwave-safe bowl combine sugar, softened butter, and water.
Microwave on high for about 45 seconds or until butter is melted.
Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla extract, mix well.
Add flour and baking soda, stirring until combined. Allow the batter to cool to room temperature (it won’t take very long).

Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.
Spoon batter evenly into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If it doesn’t happen then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
Top with remaining 1/3 cup of milk chocolate, semi-sweet chocolate chips and caramels bits.
Cool completely in pan.
Store at room temperature or in the refrigerator.
To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

PAN SEARED CHICKEN with HERB WINE SAUCE

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

Heat cast iron pan over medium heat.
Add 1 tablespoon butter.
When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
Transfer chicken to platter and keep warm.
Add avocado oil to pan and heat through.
Add shallots and cook until translucent.
Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
Add chicken broth and simmer a minute or two more.
Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
Remove from heat and stir in unsalted butter, swirling until creamy and thick.
Plate chicken pieces over noodles.
Spoon sauce over top and garnish with chives.

CARAMELIZED FRENCH ONION CHICKEN

FRENCH ONION SMOTHERED CHICKEN adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups chicken stock
4 boneless, skinless chicken breasts about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

Preheat oven to 400°.
Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
Add garlic and saute’ another minute until fragrant.
Add 1/4 cup chicken stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.  Whisk together the salt, pepper, dried thyme and garlic powder.
As onions are sautéing, season both sides of pork chops with seasoning mix.
Transfer onions to a plate, do not wipe out skillet. Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
Transfer chicken to plate.
Return cooked onions to pan and sprinkle with flour.
Stir to coat and cook about a minute.
Add remaining 1 cup chicken stock and stir often until mixture comes to a boil.
Season with a pinch of salt and pepper.
Nestle chicken breasts back into the pan, spooning some of the chicken stock over the tops of the chops.
Top with a slices of provolone cheese and a 1/4 cup mound of the shredded gruyere on top each chop.
Add a few sprigs of fresh thyme to the skillet.
Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey and chicken is cooked through.
Before serving, spoon some of the chicken stock and onion mixture over the top of the cheese.
Garnish with some additional black pepper if desired.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 40 of 2018

GOOD MORNING dear friends. We are done traveling for a bit and beginning to settle in for winter. I have to say I am LOVING the crisp fall mornings and reasonable temperatures here in the Pacific North West – such a vast change from the desert!!

We’re settling into a better routine and I will be a better blogger for it! I know I missed visiting a few people last week, but will definitely get there this week!

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – I’m in Heaven finally! It’s still in the 50’s this morning and we’re supposed to be in the mid 60-s to 70’s ALL this week, with a touch of rain here and there. I was up super early today for an appointment so am already dressed in levis, a gray long sleeved tee and my favorite sweatshirt.

ON THE BREAKFAST PLATE – Green tea and mixed berry yogurt

CRAFTS / PROJECTS – nothing this week, BUT November will be my month 😀

FAVORITE PHOTO FROM THE CAMERA

We came around a bend in the road and there was just a HUGE herd of Tule Elk – so pretty! This guy seemed to be in charge and was quite vocal about it!!

Saturday night’s sky was GORGEOUS as a storm moved in while the sun was setting.

Hubby said I should come with a warning – a Tsunami warning LOL 😀 But in reality I was freezing.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS / APPOINTMENTS

LAUNDRY… just a couple loads later in the week
LIVING AREAS… still getting organized, but that will happen this week
KITCHEN… pretty clean
YARD… nothing much, but will be building a flower box for my mom soon
BLOG… some more recipe updating, future post planning and some holiday post planning – I’ve made up my BLOGMAS list for 2018 – won’t you join me?
PROJECTS… getting together some Christmas gift lists and recipes
APPOINTMENTS… hubby dentist twice this week, me blood work and dr.
TO DO… help mom get garage sale together for next week.

I’M READING – The FIX series by Carey Heywood

WHAT IS ON THE DVR OR LIST TO WATCH – have been playing catch up of all the new shows starting and with all the traveling many sling and Netflix shows are just piling up 😀

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK – still getting into the swing of things so the menu is a work in progress

	BREAKFAST	LUNCH	DINNER	DESSERT
MONDAY – FRIDAY	GREEN TEA, BANANA & YOGURT	CHICKEN or TUNA SALAD	MONDAY PEPPER JELLY PORK CHOPS TUESDAY WHISKEY MOLASSES SHREDDED BEEF WEDNESDAY C.O.R.N. clean out refrigerator night THURSDAY HONEY GLAZED PORK & HONEY ROASTED CARROTS FRIDAY ??	PEANUT BUTTER CUP BROWNIES
SATURDAY			SATURDAY ??
SUNDAY			SUNDAY ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth 1/2 cup red pepper jelly
1 teaspoon red pepper flakes

Preheat oven to 350°.
Season pork chops with salt and pepper.
Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
Add shallots and bell pepper to skillet, sautéing until slightly soft.
Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
Deglaze skillet with wine and cook another minute or two.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
Whisk in pepper jelly until melted and smooth.
Add red pepper flakes.
Cook 3 to 4 minutes or until thickened.
Remove from heat.
Stir in remaining 2 tablespoons of butter.
Season to taste with freshly ground salt and pepper.
Return pork to skillet; turning to coat.
Serve pork with sauce.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

Blend together the ingredients.
Rub the pork chops with the avocado oil.
Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

Whisk together vinegar. brown sugar, salt and pepper.
Whisk in oil until well blended.
Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

Preheat oven to 425°.
Place pork chops in the center of a lightly greased baking sheet.
Arrange apples and Brussels sprouts around the chops.
Bake 12 minutes and then turn pork chops.
Bake another 10-12 minutes until cooked through.
Remove chops to serving platter, cover and keep warm.
Increase oven temperature to broil.
Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
Drizzle with remaining vinegar mixture.
Season to taste.
DRIZZLE with remaining vinegar mixture.

Author: QuiltLady