I love eating, cooking, cookbooks, and cooking stores. My passion started twenty-something years ago.
Every time we traveled to a new place, we always made it a point to try the local food and purchase a cookbook from the local area region, which usually entailed going to a local cooking store. Thus fueling my other passion: kitchen gadgets.
Early in the ’90s, with a couple of girlfriends, we visited Seattle. Love the city and the vibrancy of it, and I must admit every time I traveled there I always was fortunate to have sunny days.
We had a wonderful time sightseeing, eating, and visiting with my dear friends that live there.
This brought me to the one and only, at that time, family-operated “Sur La Table” located at Pike Place Farmer’s Market.
The store was and still is one of my favorite.
Everywhere we turned, I wanted to buy something. I could lose myself in there and not mind it a bit.
Here is where I purchased one of my favorite cookbooks,” Dungeness Crabs and Blackberry Cobblers” by Janie Hibler. Here is where I called in and bought my very first Le Creuset pan.
Remember, back then, we did not have e-commerce and Sur La Table had no website. Did I mention I still have the store bookmark with their original phone numbers?
The recipe we made last night is one of our favorite winter fares.
We love the caramelized onions, the tenderness of the smoked pork chops, and the rich flavor of the potatoes.
Easy to prepare as the oven does it all.
For the apples I sometimes use Fuji. Do not use red delicious or green apples as they are too watery and will not bind well with the flavors.
We hope you enjoy it as much as we do.
Smoked Pork Chops with Potatoes and Sautéed Apple Slices
- 0.5 pound yellow onion 1/2 pound sliced yellow onion
- 1 tbsp brown sugar 1 tablespoon plus 1 teaspoon brown sugar
- 1 pound potatoes 1 pound peeled and diced russet potatoes
- 1 pound smoked pork chops 1 pound 3/4 inch thick smoked pork chops
- 0.5 tsp mustard 1/2 teaspoon dry mustard
- 0.25 cup sherry 1/4 cup dry sherry
- 1.5 tbsp unsalted butter 1 1/2 tablespoon unsalted butter
- 1 pound apple 1 pound Gravenstein peeled and cored apple
- 0.25 tsp cinnamon 1/4 teaspoon ground cinnamon
- 0.25 tsp ground 1/4 teaspoon ground cloves
- Preheat oven to 350°.
- Heat the oil and sauté the onion with a teaspoon of brown sugar for 8-10 minutes.
- Grease a 2 quart casserole dish and arrange the potatoes on the bottom. Make a layer of onions over the potatoes followed by the port chops.
- Stir the dry mustard into the sherry and pour over the pork chops. Cover the dish and bake 45 minutes, or until the potatoes are tender.
- Heat the butter in a skillet and sauté the apples slices for 3-4 minutes. Blend the remaining tablespoon brown sugar, cinnamon and cloves together and sprinkle over the apples. Spread the apples over the chops and serve immediately.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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