Dom and I went out for dinner a couple Fridays ago. It was a spontaneous decision to go out, which, by the way, is becoming a new way of life for us, this ‘spontaneity’ thing…
So we each ordered a cocktail and proceeded to share an appetizer, an entree, and dessert. Pretty romantic, don’t you think? This dinner was so satisfying. And in more ways than one.
We sat in a cozy booth for two; we tried new dishes that had subtle spice and vibrant colors; we shared stories about our day; and we chalked up a bill that had us chuckling all the way home. The total was so surprisingly low we almost asked the waitress to check that nothing was missing from the bill.
And then it hit us…this was just one more example, in a long line of instances these days, of how eating for two is different.
Grocery trips are shorter. Grocery bags are lighter. Cooking is quicker. Meals are more creative. Food bills are cheaper…
We’re trying to get used to the fact that eating for two is no longer the exception. It is the rule. A rule we look forward to breaking any chance we get! But until then, how about a meal designed exclusively for two? Sauteed pork chops with sweet potato, apples, and mustard sauce.
I recently stumbled upon the cookbook, One Pan, Two Plates, by Carla Snyder. The first time I saw it was back in the springtime. I was with my girls in Lake Placid and we were doing our traditional walk through the village, stopping at all of our “usual” places. The little bookstore in town is always at the top of my list. Anyway, the photo on the cover caught my eye, but the title pierced my heart. I picked it up and showed the girls, and we all had a little moment. Now remember – this was pre-everything. I was living smack dab in the middle of the anticipation of ‘all good things to come’ and I certainly wasn’t ready to imagine two little plates, forks, and napkins on our dining table, so I put the book down and walked away.
Skip ahead three months, all kids are securely tucked in, Dom and I are visiting my favorite little bookstore, and guess what we see peeking from the shelf? You got it! Luckily I was able to approach it, open it, and enjoy the recipes and photographs included in this lovely book. (Yes, it was that dramatic!)
With the triumphant return of all things autumn, it’s hard to resist the apples and sweet potatoes at the market. This recipe also includes apple cider and cinnamon, so you can imagine the aroma as it’s simmering away…
I’m very happy that I was able to finally make that purchase. This book is a keeper. With more than 70 complete meals for two, it will be a wonderful resource as I learn how to scale back my recipes.
Happy Fall!
Ciao!
- ½ cup apple cider
- ¼ tsp. cinnamon
- Salt
- 2 boneless, center-cut loin pork chops
- Freshly ground black pepper
- 2 Tbsp. olive oil
- 1 large sweet potato, peeled and very thinly sliced
- 2 Gala (or other sweet-tart) apples, cored and thinly sliced
- 1 shallot, minced
- 1 tsp. Dijon mustard
- 2 tsp. chopped fresh flat-leaf parsley
- Combine the cider, cinnamon and ¼ tsp. salt in a small bowl. Set aside.
- Pat the pork chops dry and sprinkle all over with salt and pepper.
- Heat a 12" skillet over medium-high heat and add the olive oil.
- When the oil shimmers, add the pork chops to the pan and cook until lightly browned on each side (2 - 3 minutes each).
- Transfer the pork chops to a plate.They will not be cooked through at this time.
- Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan.
- Bring it all to a simmer, cover, and reduce the heat to low - the pan should bubble but not aggressively.
- Cook the potato mixture until a fork easily pierces the potato but there is still resistance (about 10 minutes).
- Return the pork chops to the pan and nestle them into the potatoes and apples.
- Cover and cook until the meat is cooked through and potatoes are tender, about 8 more minutes.
- Taste and adjust the seasoning.
- Transfer the pork chops, potatoes, and apples to a serving plate.
- There should be some liquid remaining in the pan (if not add 2-3 Tbsp. cider to the pan) and stir in the mustard.
- Spoon the sauce over the meat and vegetables and sprinkle the parsley over the top.
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