A dear friend of mine named Joyce once wrote a card — one of many she’s sent over the years — and mentioned she was still making my pork chop with potatoes and apples supper.  I vaguely remembered that meal, but it was one of those quick meals I never bothered to write down.  These days I keep a cooking journal and so have records of meals or at least titles and approximate amounts.   (Well, I’m supposed to anyway.  Since the kitchen remodel I’m still finding things.  Do you know where the lids are for my small Pyrex dishes?  Or my good silver??)

Late Friday afternoon found me cooking up two big pots of Pumpkin-Chicken Chili *-– one for us to share with neighbors and one for me to have in the DACOR kitchen at Shouse Appliance on Saturday.  I needed to make a vat of pinto beans laced with bacon, so those were bubbling away on another burner.  Enter Dave sniffing around for dinner.

(Apple-Cheddar Salad recipe here.)

Since I didn’t want him to overdose on chili, I got out my big sauté pan — it’s about 5 quarts — and threw in a few quickly sliced potatoes, onions, and apples.  On the counter was a yellow (summer) squash that had seen better days.  I sliced it and threw that in, too.  After those goodies were about half-way tender, I shoved them to the side of the pan and added some oiled and seasoned pork chops.  Lid on and dinner was done by the time I set the table and Dave opened a bottle of Pinot Noir.

*If you ate this chili in the Dacor kitchen, it differs from the recipe in three ways: I used beer instead of wine and added cooked Italian sausage as well as the bacon in the beans.

Above: I had the pups all “dressed” for Halloween and a big bowl of candy. We had two trick-or-treaters. The name Rosie seems to be sticking, despite my love for “Mara,” and all the other wonderful suggestions we’ve received.  I think it’s because I like to sing this old song to her.  This  morning I found her asleep on my feet while I was checking email.  She’s doing wonderfully well, though we’re still working hard on house training. Puppies.

 Happy Fall cooking…

Below:  Rosie practicing “Come” with Dave in the front yard.

ONE-PAN PORK CHOPS WITH POTATOES, ONIONS, SQUASH, AND APPLES

SERVES 2    —   Easily doubled

There is enough of the potato mixture to serve another day with eggs or you might be able to stretch it to serve four if you can fit four chops in your pan and serve a green vegetable or salad as a side.  The wine or water makes just a little sauce to keep it all moist.

To a large, deep skillet or sauté pan heated over medium-high flame, add 2 tablespoons olive or canola oil along with 3 sliced potatoes, 1 large sliced onion, 1 sliced yellow (summer) squash, and 1 cored and sliced apple.  Season generously with seasoned or kosher salt, pepper, and a good pinch of crushed red pepper.  Cook, stirring occasionally, for ten minutes or so until all are at least half-way tender. Push the potato mixture to the sides of the pan to make room for the chops.

Add 2 thick bone-in pork chops you’ve brushed with oil and seasoned well with salt, pepper, and a good pinch of dried thyme.  Cook until the chops are well- browned on one side and turn over to brown the other side.  Stir the vegetables and apples, pour in 1/4 cup white wine*, then cover and reduce heat until everything is tender.  Use an instant-read thermometer to check the chops for doneness. It should read 140 degrees.  Let dinner rest in pan five minutes, then taste and adjust seasonings. Serve hot garnished with the grated zest of one lemon.

*Can sub water or chicken broth for wine. For a more smoothly silky sauce, dab in a tablespoon of butter as well.

{printable recipe}

Need an oven version that serves 4?  Here’s something similar you might adapt: SPRUCE EATS  PORK CHOP AND POTATO SHEET PAN MEAL

Sing a new song; cook some pork chops,

Alyce