Herbed Pork Chops with Apple Chutney

Apple Chutney

2 C. chopped, peeled apples
1/4 C. golden raisins (or regular if that’s all you have on hand)
1/4 C. honey
1 1/2 Tbs. cider vinegar
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground mustard
1/4 tsp. curry powder

In a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until apples are tender.

* I usually double this (sometimes triple) to ensure there's PLENTY for topping the pork chops and saucing up the rice a bit.

Herbed Pork Chops

2 Tbs. flour
1/4 tsp. ground sage
1/4 tsp. dried, crushed thyme
4-6 boneless pork chops (about 3/4 inch thick)
2 Tbs. butter or margarine
1/4 C. chicken broth (or apple sauce or chutney to deglaze the pan)

-On waxed paper, combine flour, sage and thyme. Coat chops lightly with mixture.
-In 10 inch skillet over medium-high heat, melt margarine and cook chops 10 minutes or until browned on both sides. Push chops to one side of skillet.
-Stir in chicken broth (or apple mixture) to loosen brown bits. Reduce heat to low. Cover; cook 3-5 minutes until chops are fork tender. Serve chops with brown rice and apple chutney or applesauce.

-Steph

Fresh Blueberry Pancakes

3/4 C. all purpose flour

1/2 C. whole wheat flour

2 Tbs. sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 large eggs

1/2 C. Greek yogurt

1/2 C. milk (skim or soy)

2 Tbs oil

1 C. fresh blueberries (or 1 cup thawed frozen blueberries) rinsed and stems removed

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda. In a separate small bowl, beat together eggs, yogurt, milk and oil. Stir egg mixture into flour, mixing just until the ingredients are moistened and still slightly lumpy. Fold in blueberries. Heat a griddle or large skillet over medium heat. Add batter about 1/3 cup at a time, do not overcrowd. Cook until bubbles form and edges are lightly browned, then turn and cook until the bottom side is lightly browned. Remove to platter and keep warm until all pancakes are complete. Serve with homemade maple or blueberry syrup and a side of scrambled eggs and bacon. This makes a hearty and delicious dinner meal too!

-Steph

Kristyn McBride's Strawberry Chicken Salad

Spinach and green leaf lettuce leaves
Tyson precooked chicken strips, warmed and cut into strips
Sliced strawberries
Grated Swiss cheese
Sugared pecans (cook chopped pecans in sugar over stove until crystallized)
Brianna's poppy seed dressing

-Erin