I love cooking, and most days I look forward to an hour in the kitchen cooking dinner to wind down from the work day. Nevertheless, I still have my days where all I want is an easy meal with minimal cleanup. Now luckily for me, Will does the dishes over here; in fact, it has become an unspoken agreement in our house that I’ll cook if he takes care of the aftermath. It works out pretty well, given that Will has no desire to get in the kitchen to cook. If he’s left to fend for himself you will likely find him in the Chick-Fil- A drive thru. And while there is nothing wrong with that, this dish takes about the same amount of time as a trip to your local chicken establishment and will be every bit as satisfying – I promise!
This recipes starts out on the stove & transfers to the oven. I love pan frying meat on the stove to get a nice crispy skin, making my cast iron skillet one of my most prized possessions in the kitchen. Never did I think I would be the person who cherishes her kitchen utensils above all else but here we are. A few years back, my grandma handed me down a cast iron skillet from her kitchen that she has had since she married my grandfather – over 60 years ago! A gift like this is priceless because it has so many memories tied to it. “If this pan could talk…”, that should be a saying! The things we buy now just aren’t made like they use to be. My mom & grandma have utensils, cookware & dinner ware in their cupboards dating 30 + years. But in the last 2 years alone I’ve had to throw out a food processor, immersion blender, & a few other staple items that were less than 3 years old while my mom was in Iowa chugging along with a hand-mixer she received as an engagement gift. It’s a little disappointing that the life expectancy of our goods seems to decrease by the year, but I take pride in inheriting items like my grandma’s cast iron skillet. I can enjoy the memories my grandma has made with us over the years, and at the same time begin writing my own!
When I was growing up, I spent a lot of time in the kitchen – and I’m so grateful for that. I was blessed with a mom that cooked dinner every night for our family, & grandmothers that would spoil us with baked goods. There’s no doubt in my mind that much of my love & skill for cooking is a direct result of the wonderful women I’ve had in my life. Recently the grandkids in our family have been asking my grandma to begin documenting her recipes, as she is one of the rare breeds who still cooks strictly from memory. I’m positive that even if she did share them with us, they wouldn’t taste as good in our own kitchens – food just always tastes better at grandma’s house. Either way, I plan on building many family memories around food. Long after I’ve burned through the most recent wave of disposable appliances, I’ll still remember the wonderful times that I had in my mother’s and grandmother’s kitchen – I hope that some day I can give my children that same gift.
- 1 1/2 - 2 LB Pork Chops
- 2 TBSP Ghee
- Salt & Pepper
- Garlic Powder
- 1 LB Green Beans
- 2 Garlic Cloves minced
- Maple Cinnamon Apples
- 2 Small apples peeled & sliced (about 2 cups)
- 1 1/2 TBSP Ghee
- 2 Tsp Coconut Sugar
- 1/2 tsp Cinnamon
- 2 TBSP Maple Syrup
- Preheat Oven to 400 Degrees
- Season Pork chops generously with Sage, Garlic Powder, S & P.
- Heat 1 Tbsp Ghee in Skillet over medium heat. Sear porkchops in pan for about 2 minutes each side. Remove from Skillet & place on Baking sheet.
- Add an additional 1 Tbsp into the pan you used for searing the porkchops, Add green beans & toss to coat. Add 2 Garlic cloves minced and toss until fragrant. Season generously with Salt & pepper. Transfer green beans to the baking sheet with the pork chops.
- Place baking sheet with pork chops & green beans into the oven & bake for 12-15 minutes.
- If doing the Whole30, eliminate the Maple & Cinnamon apples from your recipe.
- While the meat & veggies are in the oven. Peel & slice your apples.
- Melt 1 & 1/2 Tbsp ghee in the pan you used earlier. Place apples, coconut sugar & cinnamon in the melted ghee and toss to coat evenly. Cook over medium heat, stirring occassionally for 5 minutes or until apples are tender.
- Add Maple syrup and allow to caramelize, about 2 additional minutes. Remove from heat & top pork chops to serve.