Taste editor Lee Svitak Dean serves up an idea for tonight’s dinner table.
PORK CHOPS WITH SWEET POTATOES AND APPLES
From "KitchenAid Best-Loved Recipes."
• 4 slices bacon
• 4 pork loin chops (1 in. thick), fat trimmed
• 1 tbsp. lemon juice
• 3 medium sweet potatoes, peeled and shredded
• 3 medium apples, peeled, cored and shredded
• 1 small onion, shredded
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. ground nutmeg
• 1/4 tsp. dried chervil
• 1 tbsp. chopped fresh parsley
Preheat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp. Drain all but 1 tablespoon fat. Crumble bacon and set aside.
Rub pork chops with lemon juice; brown in bacon fat. Remove from pan and set aside.
Drain all but 1 tablespoon fat. Add sweet potatoes, apples and onion to pan. Cook 5 minutes, stirring occasionally. Add salt, pepper, nutmeg and chervil; mix well.
Place vegetable mixture in a greased 9- by 9-inch pan. Arrange pork chops on top of mixture; sprinkle with chopped parsley and bacon.
Cover tightly and bake at 350 degrees for 50 to 60 minutes, or until pork chops are tender. Serve immediately.
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