This Week…A Little Pre-Halloween Devil For Dinner
In an attempt to revisit some of my previously prepared meals, I found this old one.
Since it’s Fall (well, in some places it is), I love making dishes using apples.
Use any type of cooking apple!
Make sure your pork chops are at least ½ inch thick so they won’t be dry.
If you don’t have watercress, use parsley or even cilantro.
Deviled Pork Chops
INGREDIENTS
Butter
1 Medium Red cooking apple, cut into wedges
1 Pound mushrooms, sliced
¼ tsp pepper
Salt
4 Pork Chops-½” thick. If they are too thick, butterfly them (slice horizontally)
½ cup Mayonnaise
⅓ cup Bread crumbs
1 Tbls chopped watercress
1 Tbls Mustard
⅛ tsp Paprika
DIRECTIONS
In a 12-inch skillet, melt the butter and cook the apple wedges in the butter over medium heat for about 5-7 minutes until fork-tender, turning once. Remove the apples, place them on a platter, and keep warm.
IN the same skillet, melt more butter and sauté the mushrooms, salt and pepper for about 10 minutes, stirring occasionally. Remove and place them on the platter with the apples to keep warm.
Preheat the broiler and broil the pork chops for about 10 minutes, turning once.
Meanwhile, mix the mayonnaise, bread crumbs, watercress, mustard, paprika, and salt with a fork.
Spread this mixture over the pork chops and broil for about one minute until the topping is hot and bubbly.
Serve on a platter with the apples and mushrooms.
Enjoy!
Comments(10)