Because I said so!...Recipe -The Best Ever Pork Chops (you choose!)

Do you ever experience the frustrating event when a decision has been made...you consider it settled...but your child doesn't. The ever present "Why?" question hits like incoming artillery. One might think that the more persistent the question intensity would result in a favorable outcome for the child. The frustration level moves higher and higher on both sides. In absolute finality you finally said, "I said, no!" The child ask again, "But, why?" To that, you respond, "Because I said so!"

It is the hope until that moment that there might be a change in the decision. Like...okay, yes! While that may temporarily work great in the child's opinion, it really isn't the right solution. Long-term, it would be detrimental for both parent and child. So, with that history and understanding, I sit and wait on God. Mind you, I am NOT understanding this season but I am thanking Him and being obedient as I wait. Why? Because He said so.

Do not get me wrong - my life is not unbearable. There is no dark or sad or even fearful event looming over us. We are really basically in good shape. My sweet husband is happy and fulfilled in what he is doing. My Pampered Chef business is good. God is blessing our socks off. So, why be grumpy? Because this season I am in is one of pain...physical pain...and we don't know why!

One night last week my sweet, sweet (awesome doesn't even cover it) husband hugged me and said, "What is the pain like?" I looked at him through tears streaming down my cheeks and said, "Unbearable." It was then we decided to cancel our plans for a weekend-filled time with our family. While it was the right decision, it didn't feel right. It felt wrong to me and it felt wrong to a granddaughter who was waiting on us to help celebrate her birthday. It felt wrong to two little girls who were counting on their grandparents sharing a "painting event" at their school. You know what, it still feels wrong.

Since that decision, have undergone a nuclear bone scan, x-rays of back and right leg. So far no word from the doctor as to the results of the tests. Waiting...hmmmm....

When things seem out of control and I have laid EVERYTHING down at the feet of Jesus, I leave it there. Then, I get up and go to the kitchen! That is my habitat...my sanctuary...the place where serving others happens.

With my sweet honey in mind, grabbed a receipe and opted to serve him a surprise dinner. He was surprised and happy! It was good to be somewhat "normal" sitting at the table with him and enjoying him try yet another new recipe. I told you he is wonderful! Served up last night for dinner was Apple & Sage Pork Chops, fresh green beans, baked sweet potato (with cinnamon sugar sprinkles) and for dessert - Jiffy Cookies - made by honey (wait until you see the picture below!) Amazing!!!

Here is the recipe for the Apple & Sage Pork Chops. However, after this recipe, I am going to post another option for Pork Chops. While the first recipe was tasty, I really prefer the second recipe. Why? Because I said so!

Here goes: Recipe # 1

1 1/2 tsp. rubbed sage
1 tsp. minced garlic

1 tsp. thyme leaves (chopped)

1/2 tsp. ground allspice

1/2 tsp. paprika

1 tbsp. flour

1 tsp. salt

4 boneless pork chops, 1" thick (about 1/4 lbs.)

2 tbsp. olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

1 tbsp. brown sugar

Step One - MIX flour, all of the spcies and salt in a small bowl. I found a prep bowl from Pampered Chef worked nicely. Sprinkle both sides of the pork chops with 1 tablespoon of the seasoned flour.

Step Two -- COOK pork chops i hot oil in large skillet (I used my 12" skillet) on medium-high heat until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
Step Three - STIR in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Recipe #2

Apple Cider Glazed Pork Chops

For brine:

1 (one gallon size) re-sealable plastic bag

½ cup lightly packed brown sugar

1/3 cup kosher salt

1 or 2 medium garlic cloves, minced

1 tablespoon freshly ground black pepper

4 thick cut pork chops, trimmed (about 5 ounces each)

1-2 tablespoons vegetable oil for frying

For glaze:

4 shallots, thinly sliced

1 tablespoon olive oil

½ teaspoon salt

1 cup white wine

1 teaspoon fresh rosemary, chopped

14 teaspoon dried thyme

1/2 teaspoon hot pepper sauce

½ teaspoon arrowroot or 1 teaspoon cornstarch

1 tablespoon white wine or water

salt to taste

2 tablespoons Calvados

thin slices of apple

2 tablespoons maple syrup, optional

Dissolve sugar and salt in 1 cup hot water. Pour into a large re-sealable plastic bag with the garlic and pepper, adding an additional 3 cups cold water. Place re-sealable bag into shallow pan. Add pork chops to the brine. Seal the bag, pressing out as much air as possible. Brine chops in solution for one hour. Remove pork chops from brine, pat dry. If you choose not to cook the chops immediately after brining, remove them from the brine; pat them dry with paper towels. Refrigerate them on a wire rack, uncovered to allow to dry for up to four hours.

Meanwhile, begin preparing glaze: Caramelize shallots VERY SLOWLY in olive oil with a pinch of salt, about 15 minutes. Add apple juice, 1 cup wine, half of the rosemary, thyme, oregano, hot pepper sauce, and vinegar. Over high heat, reduce to ½. Make slurry by mixing arrowroot or cornstarch and the tablespoon of wine or water. Add to reduced sauce mixture, bring to a boil, to thicken slightly, then remove from heat. Correct seasonings. Set aside.

Preheat oven to 450 degrees. Place in the oven to preheat, a shallow pan large enough to hold the chops in a single layer. In a large skillet, heat oil over medium high heat. Saute’ chops in skillet about two minutes per side, until crust forms. Brush presentation or top side with maple syrup if desired. Transfer chops to heated pan in preheated oven, roast to internal temperature of 125-127 degrees.

While this recipe seems more involved, it really is the better recipe and you will love the flavor! I serve this with garlic potatoes and a spring green salad with pine nuts.

And now the dessert! The pink card beside the cookie is a 4 x 6 index card. It will give you some idea of the size of the man-size cookies my sweet angel man made last night! They may be huge but they are really good! Look for recipe of Jiffy Cookie's in this month's posts. Enjoy!