- 4 (3/4-inch thick) boneless pork chops
- 1/4 (teaspoon) freshly ground pepper
- 1/4 (cup) apple cider or juice
- 1/2 (cup) whole berry cranberry sauce
- 2 (tablespoon) honey
- 2 (tablespoon) frozen orange juice concentrate
- 1/4 (teaspoon) fresh ginger (I did a bit over a pea size dollop of the squeeze tube gunger)
- cooking spray
- splash sherry
- pinch rosemary
- pinch red pepper flakes
Directions
- Spray a large nonstick skillet with cooking spray and heat on medium-high. Sprinkle both sides of chops with pepper.
- Brown chops on each side in hot skillet, about 3 minutes per side. Add apple cider and sherry
- Cover tightly and reduce heat. Cook over low heat for 5-6 minutes.
- Mix cranberry sauce, honey, frozen orange juice concentrate, rosemary, and ginger in a bowl and pour over pork chops. Simmer without a lid until chops are done and the sauce is warm and thickened______________________________________________________________________________
Sweet potatoes- 2, peeled chopped 1/4 inch cubes
oil to cook with
1 sm onion chopped
pinch of salt, pepper, red pepper, rosemary, cumin, cinnamon (cinnamon is the "least" ingredient)
1-2cl garlic
dab of butter (optional) to add near end for a nice sheen.
For the sweet potatoes, get 2 potatoes and dice in 1/4 inch cubes. Heat some oil in a pan (a dribble of bacon drippings won't hurt!) and begin to cook/make golden-brown crust over med-high heat, turning/tossing the potatoes. About halfway through the golden-ing add a small diced white onion, the cumin, cinnamon, red pepper flakes, salt, pepper, rosemary. Stir and cook 3 min then add 1-2cl minced or pureed garlic, continue to cook until potatoes are soft but retain their shape.
