In episode 1, The Kitchen Witch creates a magical Autumn inspired dinner party featuring apples.
Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. For dessert, an easy to make old fashioned apple cake that is sure to get raves!
To watch the entire show, click HERE.
Baked Pork Chops with Caramelized Onion and Apple Au Jus and Roasted Autumn Vegetables
For printable recipe click HERE
Pork Chops and Roasted Vegetables
- 4, 3/4 - 1 inch thick bone in pork loin chops
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 tbsp garlic powder
- 1/2 teaspoon black pepper
- 4 carrots peeled and sliced into 2 inch sticks
- 16 Brussels sprouts trimmed and washed
- 1/2 head cauliflower, trimmed washed and cut into pieces
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt, 1/4 tsp pepper
- 1 Tbsp extra virgin olive oil
- 1 medium white onion cut into thin rings
- 1 large tart apple (like the honey crisp) cored and diced
- 1/4 tsp herbes de provence or thyme
- 1 clove minced garlic
- 1 tbsp sherry
- 1/2 cup beef stock
- 1 Tbsp butter
- Preheat oven to 350
- Mix the salt, pepper, and garlic powder together.
- Brush pork chops on both sides with extra virgin olive oil and, rub with equal amounts of garlic seasoning.
- In a separate bowl, toss the vegetables with olive oil, salt and pepper and lay onto a baking sheet that has been covered with parchment or foil.
- Place the pork chops on top of the vegetables and bake for 60 minutes until the chops are golden and the vegetables are tender roasted. Stir vegetables around periodically during roasting process.
- Serve with the apple and onion au jus.
- Saute the onion and apple in a medium non stick pan in olive oil over medium high heat until the onions are caramelized and apples are soft and golden.
- Add the herbes de provence, sherry, and garlic and stir until sherry has almost evaporated.
- Add the beef stock, reduce heat, add the butter, and simmer until the liquid reduces by half and sauce thickens.
- Serve over the pork chops.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.