I absolutely loved this recipe!!! It was kinda my own creation but I got the inspiration from Taste of Home, but changed it to suit my ingredients on hand. Normally my meals begin with a main ingredient and then what do I do- go to pinterest or google. I type in the ingredients and see what comes up. I get some inspiration, browse a few recipes and then create my own dish from that. I always try to give credit to the original inspiration site so others can enjoy their take on a similar dish!
I bought a family pack of thinly sliced pork chops BOGO at publix this week (so you might be seeing pork chops again tomorrow). Since the weather is trying to change (we all know how that is in Alabama) I really had something nutmeg and cinnamon flavored on the brain. Asparagus is always a great go-to vegetable, and of course when you have nutmeg and cinnamon, sweet potatoes are the perfect companion.
Asparagus: heat oven to 350 degrees. Line baking sheet with aluminum foil. Break bottom ends off asparagus place on baking sheet. Drizzle with olive oil until lightly coated, then season with desired flavor. It cam be as simple as salt and pepper or garlic. Tonight I chose Penzey's Northwood's seasoning. Place in oven and check often until asparagus is roasted to desired crispiness (about 10 minutes).
Sweet potato: The best way is in the oven, however tonight I cheated and used the microwave... Poke potato several times with a fork and microwave for 4 minutes, flip, 4 minutes and check softness. you should be able to squeeze the potato easily and it feels soft. Cover with cloth and keep warm.
** mix up apple cinnamon sauce before cooking chops.**
Apple-Cinnamon-Pecan sauce: One cup/package apple sauce, 4 tbsp brown sugar, 2 tbsp melted butter, 1/4 tsp nutmeg, 1/2 tsp cinnamon sugar. 1/4 cup chopped pecans. Mix until totally combined. Set aside.
Pork chops: Melt butter in grill pan or spray with cooking spray. Salt and pepper both sides of chops. "Grill" in pan (about 3-4 minutes each side) until internal temp of 145 is reached. You should have nice brown color or grill marks on each side. Leaving chops on the heat, spoon a small amount of apple-cinnamon sauce over each chop spreading to cover the whole piece. (only use about 1/2 the sauce). Let cook for about one minute then flip chops over and repeat on other side. When Sauce has warmed and slightly melted on chops remove from heat and plate.
Use any left over sauce/pecans to make the presentation fancy. Arrange asparagus and sweet potato on plate. Enjoy!!!
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