Some things just naturally pair well together.
Netflix and a cuddly throw.
Brown Sugar Creole Baked Pork Chops with Apples.
Although there’s no hard and fast scientific proof certain foods and food pairings simply taste better in a particular season, my taste buds attest to the fact baked pork chops paired with green apples, brown sugar onions, and sliced sweet potatoes dusted with ground cloves and fresh orange deliver the taste of fall.
Brown Sugar Creole Baked Pork Chops with Apples
2 tablespoons olive oil
6-8 thin, boneless pork chops
3 tablespoons brown sugar
1 tablespoon Creole seasoning
½ teaspoon ground nutmeg
¼ teaspoon thyme
1 ½ tablespoon chopped parsley
3 Granny Smith or Golden Delicious apples – peeled, cored and sliced
3/4 cup hot water
Preheat oven to 350 degrees F (190 degrees C). Heat olive oil in large skillet. Brown pork chops on both sides in oil.
Add chopped parsley and sliced apples to skillet.
Cook until apples are slightly tender and parsley darkens.
Place pork chops on baking sheet and top with apple slices.
In a small mixing bowl, combine brown sugar, Creole seasoning, nutmeg, thyme and hot water.
Pour over pork chops.
Bake in preheated oven for 45-55 minutes, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
Sweet potatoes grown in South Louisiana bring the taste of home to plate and table.
My mother-in-law always said sweet potatoes taste best after the first frost, but cravings won out over first frost patience.
Wash and cut six (6) medium sweet potatoes into thirds. Place potatoes on baking sheet.
Sprinkle with ground cloves and drizzle olive oil over sweet potatoes. Slice an orange in half and squeeze juice from one orange half over potatoes.
Cover with aluminum foil and bake at 350 degrees F for 45 minutes or until tender.
Cloves and oranges = fall aromatherapy.
A new addition to my taste of fall side dish rotation is brown sugar onions.
Did I mention easy?
Peel and slice 3 large onions. Place onions in medium saucepan. Add 1/3 cup brown sugar and ¾ cup water, stirring to combine. Bring to a boil.
Reduce to medium and cover with lid.
Cook until onions are tender.
Sweet, savory, and spicy blend, mix, and marinate together to produce a fall dish full of seasonal flavors, comfort, and tradition fit for a crisp fall day or evening meal.