Tasty Tuesday – Aunt Noony’s Afterglow Dinner for Two

Let’s face it. Sometimes, sexy is about the passion and the heat, but sometimes it’s about the intimate, slow and sensual moments that happen between two people in the quiet spaces. For those times, it’s nice to have a few meals in your basket of tricks that you can whip up quickly, but that bring the two of you closer together.

Ingredients

2 pork chops, cut 3/4 inch (2 cm) thick
1/3 cup long grain white rice
2 tablespoons chopped onion
1 cup chicken broth
1/2 cup chopped apple
1 tablespoon butter, melted
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon (or, if you have it, cake spice)
1/2 cup sliced apples

Directions

Trim the fat from the pork chops.

Cook the trimmings in a skillet until 2 tablespoons of fat accumulate; discard the trimmings.

I know, I know, pork fat isn’t super healthy. If you really don’t want to use it, then use olive oil.

I like using a CorningWare® pan, because it’s safe to use on the stove and it has a lid that fits. It’s deep enough that it can hold the entire recipe so I don’t have to use a different pan for different things; though I will say I like using my cast iron skillet for the first step.

Slowly brown the chops in hot fat; remove chops.

In same skillet, cook the rice and onion until the rice is golden, stirring constantly.

Stir in the broth and bring to a boil.

Stir in the chopped apple.

My husband loves Granny Smith apples because they’re tart; I like Gala apples because they’re still tart but a little sweeter. I recommend using a tart apple because they hold their form during baking. Any apples you would use for an apple pie or tart are good here.

Turn the mixture into a 6.5 x 6.5 x 2 inch (16.5 x 16.5 x 5.08 cm) baking dish; arrange chops on top.

Bake, covered, in 350° F (177° C) oven for 30 minutes.

Meanwhile, combine the butter, sugar, and cinnamon or cake spice.

Brush the sliced apples with the mixture. Arrange around the chops.

I cheat here. Rather than just combining them in a bowl, I use a small cast iron skillet and melt the butter, then stir the spice into it. Once you’ve created a nice, well-blended butter and spice mixture, put the sliced apples into the skillet remove it from the heat. Stir the spiced butter over the apples, coating them completely. Then use a fork and arrange them over the pork, covering them in a thin layer. I then pour the remaining spiced butter over the pork and apples, drizzling all of it into the dish.

Bake, uncovered, about 20 minutes or until the applies and pork are tender.

Makes 2 servings.

The recipe can be doubled or quadrupled if you’re feeding more than two people. It is good for leftovers.

Chocolate Cherry Dream Pie by PG Forte

Devilishly Decadent Dip by Moira Keith

Stress-Free Layered Salad by Nancy Lauzon

Decadent Angel by Sloan McBride

Sexy Sassy Saucy by Selena Robins

Sweet & Sassy (Oriental) Chicken Wings – Fab For Any Gathering! by Renee Wildes

17 thoughts on “Tasty Tuesday – Aunt Noony’s Afterglow Dinner for Two

  1. LOL!I love the picture.

    I’m thinking that kitty is going to have afterglow for a long time;

    Recipe sounds delicious. My husband loves pork chops. Must give it a try, and then stare at him to see if that after glow kicked in. Or maybe I should serve it wearing a French maid’s outfit? LOL Forget that, he’d probably laughing his ass off so hard, he may choke on the meat. LOL

  2. Moira says:

    Wonder what the knight-in-shining-armour catching rating is on this recipe? Next time I have to cook for a man instead of the lil zombie twins, I might need to give this a go. Either way it sounds fabulous.

  3. PG Forte says:

    This sounds really good. I love any dish that combines pork and apples. Will definitely be trying this one soon too!

  4. Renee Wildes says:

    This sounds wonderful – always looking for new pork chop recipes, and we also do rice a lot. Thanks!

  5. Nancy Lauzon says:

    Hubby and I will have an empty nest sometime this year (if all goes as planned), and I’ll be looking for recipes for 2. This looks delicious!

  6. love apples and pork chops so this is right up my alley. Thanks for sharing, Noony

  7. Sloan says:

    Are you sure this is something you can WHIP together? LOL Sounds delicious.

  8. Hi, Selena! I agree, the kitty is in for a treat!

    I like the idea of the French Maid’s outfit! I don’t think you should reject that out of hand. You might be surprised at the results! 🙂

  9. Moira,

    LOL! This rating you speak of – LOFF. Never heard of it before.

    It’s good for zombie twins too, actually, because the rice is all warm and mushy like rice casserole and the pork adds a nice roundedness to it.

  10. Moira,

    LOL! This rating you speak of – LOFF. Never heard of it before.

    It’s good for zombie twins too, actually, because the rice is all warm and mushy like rice casserole and the pork adds a nice roundedness to it.

  11. Hi, PG! I agree; pork and apples are an awesome combination. My husband does an apple-glazed pork roast that’s to die for. Yum. Maybe I’ll share that on another Tasty Tuesday.

  12. Hi, Renee! I’m so glad that it sounds good. I like pork as well; my husband doesn’t do well with beef. Maybe you can include one of your favorites on a future Tasty Tuesday?

  13. Hi, Nancy!

    Wow, empty nest, huh? That’s quite an adjustment. I wish you the best with it. Once it happens, you will wonder how you ever managed before. ~grin~

  14. Hi, Rachel! I’m glad it sounds good; this is one of the ones I made when you and Beth were here. Just leave out the onions when you make it at home (since you don’t like them).

  15. Sloan, you’d be surprised how easy this is to make. Because it’s a one-pot dinner, all you need is a tossed salad and voila. The prep time is maybe 30 minutes, and that’s just cuz I’m out of practice cooking. If you cook a lot, you can probably make it even more quickly.

  16. Sounds tasty. I like combining meats and fruits We may have cardamom chicken infused with lemon for dinner. Happy eating

  17. Ooh. Cardamom and lemon? With chicken? Share the recipe? I’d love it. Yum.

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