Maple Pecan Pork Chops
4 Boneless Pork Loin Chops
3 Tablespoons Olive Oil
1 Cup of chopped onion
1/4 cup of Maple Syrup
2 Tablespoons Soy sauce
1/4 cup chopped Pecans
1 teaspoon sage
Preparation:
1.
Heat oil in pan. Place Pork Loin chops in pan, cook 6 to 8 minutes each
side. Add the onion. Cook for another 4 to 6 minutes or until onions
are transparent. In a medium bowl, combine Maple syrup, sage, soy sauce,
and then add chopped pecans. Pour this mixture into the pan over the
pork chops and onions. Bring mixture to a boil, reduce heat, and simmer
for another 6 to 8 minutes. Serve pork chops, dripping the rest of the
mixture in the pan over the chops.
For the Garlic Smashed Potatoes:
Red Skin Potatoes, cubed into quarters
3 to 4 Garlic Cloves, minced
1/4 cup of Milk
Butter
Salt and Pepper, to taste
Parsley to taste
Preparation:
Place
medium to large pot to boil. Clean and cube the potatoes, I left the
skins on, we love it that way, plus it leaves more nutritional value.
Boil until soft. Obviously you need to start boiling your potatoes
before your cooking your chops. Add the cloves of garlic to the water
and potatoes. We love garlic, so you can add as much as you like. Once
your potatoes are soft, drain them. Try to keep as much of the garlic in
with the potatoes. Add the salt, pepper, parsley, butter, milk. Use a
wooden spoon and smash and stir the potato mixture. It should look
lumpy, not whipped.
Watch out falling Poop!