FALL FEASTING: PART II

As promised, here are two more of the fall feast recipes ...


ROSEMARY GARLIC ROASTED PORK CHOPS





Two thick-cut (1 inch) pork chops
2 sprigs fresh rosemary
2 cloves of garlic, sliced thin
1/2 purple onion, sliced
1/2 granny smith apple, cored and sliced
1 teaspoon soy sauce
1 teaspoon vegetable oil (do not use olive oil)
Salt and pepper to taste


The secret to tender and moist pork chops isn't found in flour dredge. Instead, a good roasted pork cut relies on a pan sear prior to baking. In a large fry pan, drizzle the oil and turn the heat to medium high. Do not season the chops with salt and pepper. Make sure the chops have been patted dry with a paper towel before placing them in the pan. Let them sizzle and sear for three to five minutes, or until the seared side is a golden brown. Turn chops with a spatula (don't pierce meat with forks while you sear them - you defeat your sealing purposes). Cook until the chops have a golden "crust." Place chops in a shallow baking dish. Sprinkle 1/2 teaspoon of soy sauce on each chop. Use a brush or the back of a spoon to distribute the sauce evenly. Arrange garlic slices atop the chops, then onion and apple slices. Top each with a sprig of rosemary. Salt and pepper to taste. Bake in a 350 degree oven for 25 -30 minutes. Makes two servings.

BAKED APPLES



Three Fuji, Jonathan, or Gala apples, cored, peeled, and sliced into 1/2 inch wide wedges
Two Granny Smith apples, cored, (do not peel), and sliced into 1/2 inch wide wedges
1/3 cup brown sugar
1 and 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3 tablespoons butter (optional)

Place sliced apples into a 1 and 1/2 quart baking dish. Sprinkle sugar and spices atop, then toss ingredients together. If you want a natural juice baked apple, cover with foil or baking dish lid and bake for 30 minutes. If you want a silkier, smoother baked apple, slice butter into pats and place atop the apples, cover apples and bake 15 minutes then uncover and bake an additional 15 minutes (or until apples are fork tender, on the verge of mushy). These apples go well with the rosemary garlic chops - the sweet of the apple brings out the savory notes of the rosemary and garlic. Makes five to six small or four generous servings.