I should call this dinner “all the fall things”. I went to town on fall flavors. Maple! Brussels Sprouts! Sweet Potato! Apple! I have been cooking often but this meal was a lot. I get full so quickly now so this was just so much.https://space1026.com/2024/01/rrhiwd19k https://www.prehistoricsoul.com/v5qnnlg
2-4 boneless pork chops https://equinlab.com/2024/01/18/95u8g1ey4m8 3 tbs maple syrup https://www.justoffbase.co.uk/uncategorized/9futay1l 2 tbs apple cider vinegar Buy Diazepam Next Day Delivery 1 tsp olive oil https://fireheartmusic.com/pm5zi9tiu6 1 apple, slicedhttps://masterfacilitator.com/cqny8by
https://gungrove.com/gf5fc8l112 Preheat a skillet to medium high heat and preheat the oven to 375-degrees.
Sear the pork with salt & pepper on each side in the hot pan for 4 minutes on each side, then put them into a baking dish. https://sieterevueltas.net/hqj8yj93
While the pork is cooking, shake together the glaze ingredients: maple syrup, apple cider vinegar, oil, salt and pepper. https://gungrove.com/7s7qrzt59zs
Spread the glaze over the pork and bake for 20 minutes. Using a meat thermometer, check the temperature to ensuring the pork cooks through without over cooking it. (USDA guidelines recommend 145-degrees and then rested a few minutes before serving) https://www.prehistoricsoul.com/mejf65e0lp
For the last few minutes of cooking, add sliced apple.
I served these with some roasted brussels sprouts with a touch of Parmesan and whipped sweet potato. The Parmesan came about since the pork and the sweet potato were both sweet flavored items and I didn’t want it all to seem the same. The apple was barely cooked which added a subtle crunch.