“Apple and Sage Pork Chops” Plus “Roasted Carrots With Parsley and Thyme”

Welcome to “Wordless Tuesday!” Today I have two mouthwatering recipes which I know you will love…….. Enjoy!

 “Apple and Sage Pork Chops”

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

Apple and pork chops are enhanced by sage in this delicious dish.
 

Ingredients:
1 1/2 tablespoon flour
1 1/2 teaspoon salt
2 1/4 teaspoons Sage, Rubbed
1 1/2 teaspoon Garlic, Minced
1 1/2 teaspoon Thyme Leaves
3/4 teaspoon Ground Allspice
3/4 teaspoon Paprika
6 boneless pork chops, 1-inch thick
(about 1 1/4 pounds)
3 tablespoons olive oil
1 1/2 medium onion, thinly sliced
3 red apples, thinly sliced
3/4 cup apple juice
1 1/2 tablespoon brown sugar

Directions:
Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes. 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 done.

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“Roasted Carrots With Parsley and Thyme”

Yield: Serves 6

The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Ingredients:
2 Lbs carrots, peeled, cut into sixths lengthwise (depending on the size) then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 Tbs finely chopped flat-leaf parsley

Directions:
Preheat the oven to 400°F. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano. Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375°F and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.



Till Next Time………………………………...................

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