One of the reasons I’m a big Rachel Ray fan is her recipes consists of everyday pantry staples. And this Pork Chops with Honey-Mustard Gravy is no different: honey, apple cider vinegar, Dijon mustard, and chicken stock. For the complete recipe, click here.
While I was preparing this, I thought it would be a good idea to season the pork chops with our Gator Hammock Gator Sprinkles. That was a good idea, until my husband came around and asked if I tasted Gator Sprinkles before. Oops. I’d forgotten how hot it is! A quick rinse of the pork chops was in order. Luckily, I had some Everglades Seasoning to use instead! Did you know both Gator Hammock and Everglades Seasoning products are made right here in Florida? They are great for seasoning and tenderizing your meats.
Have you ever tried Cubanelle peppers? They are so bright that they almost look fake when I walk by them at the market. Cubanelles are a very mild sweet pepper with thinner flesh and longer shaped than a regular bell pepper. Sometimes when they are picked early they have a bright green color. If they are allowed to ripen, they will turn bright red.
I brought one home and decided to brown it with the pork chops but instead of cooking them all the way through I removed them after a couple of minutes and added them to the salad. It’s a good change on your typical green salad.
I’m not sure what’s being going on with the apples this season, but they’ve been amazing. Whether it’s a Gala, a Fuji or even a Golden Delicious, they’ve all been dripping with sugary sweet juice. I thought it would be fun to add some apples to this dish. I didn’t have the time to make fresh apple sauce, but adding a couple of really thin apple slices to the hot pork chops warmed them out perfectly. To round out the meal, more thin apple slices were added to the salad.
Have you ever tried/seen Cubanelle Peppers?
What’s your favorite recipe for Pork Chops?