Directions for: Sundried Tomato and Cranberry Glazed Pork Chops, Potato Puffs and Kinda Greek Salad
Ingredients
Sun-dried Tomato and Cranberry1 Tbsp 1 tbsp paprika
1 tsp 1 tsp garlic powder
tsp tsp dried thyme
tsp tsp freshly ground pepper
6 4-6 large thick pork chops, boneless and trimmed (1- 1 1/2 lbs or 450-675 g)
Cooking spray
Glazecup cup white wine
cup cup cranberry sauce, whole berry
1 cup cups beef broth
2 Tbsp 2 tbsp apple sauce
1 Tbsp 1 tbsp sun dried tomatoes
1 Tbsp 1 tbsp dried cranberries
tsp tsp vanilla
1 tsp 1 tsp maple syrup
Leftover mashed potatoes
1 cup 1 cup cornflake crumbs or you can substitute with cornmeal
Waxed paper
Cooking spray
Saladcup cup olive oil
1 tsp 1 tsp fresh garlic (from a jar)
1 Tbsp 1 tbsp balsamic vinegar
1 tsp 1 tsp sugar
red pepper
green pepper
of a sweet red onion
of an English cucumber
3 3 Roma tomatoes
cup cup light feta cheese, crumbled
cup 1/2 cup olives (optional)
Prepared glaze
Aluminum foil
Directions
Sun-dried Tomato and Cranberry1. Preheat oven to 400F.
2. Combine in a small bowl, in this order; paprika, garlic powder, thyme, and pepper.
3. Rub generously on both sides of the chops.
4. Spray a broiler pan with cooking spray.
5. Place spiced chops on the broiler pan and place in hot oven. Set timer for 5 minutes.
6. Flip over and cook an additional 5 minutes.
Meanwhile
7. Combine white wine, cranberry sauce, beef broth, apple sauce, sun dried tomatoes, cranberries, vanilla and maple syrup in a small stove top pot.
8. Bring to a boil, then reduce heat to simmer.
9. Stir occasionally.
10. Form leftover mashed potatoes into meatball size balls. Roll in cornflake crumbs on a large piece of waxed paper, then reshape into small logs.
11. Spray a large non-stick fry pan with cooking spray and set at med-high heat.
12. Place the potato puffs in the pan from the outside in. Brown all sides, but dont turn too often.
Meanwhile
13. Pour olive oil, garlic, vinegar and sugar into a large salad bowl.
14. Whisk to blend thoroughly.
15. Cut peppers, red onion, cucumber and tomatoes, adding to salad bowl as you cut.
16. Add feta cheese to bowl.
17. Toss veggies until coated.
18. Remove cooked chops from broiler pan and generously brush warm glaze on both sides of the chops.
19. Transfer chops to a serving plate and cover with aluminum foil. Let rest for 3-5 minutes before serving.
Glaze SaladSee more: Dinner, Bake, Vegetables, Pork, Potatoes, Main, Tomatoes, Berries, Salad