Pork Chops with Cabbage and Apple

See more great recipes in my new book Alphonse’s Outdoor Entertaining

Make this delicious and easy pork chop dinner with cabbage and apples this evening. Pork and cabbage are a classic combination, as are pork and apples. Put the three together, and you get something really delightful

Ingredients

·         5 slice(s) smoked bacon

·         2 tablespoon(s) olive oil

·         4 (about 1 3/4 pounds) bone-in pork loin chops

·         3/4 teaspoon(s) ground black pepper

·         1 1/4 teaspoon(s) salt

·         Flour, for dredging

·         1 large onion, thinly sliced

·         3 clove(s) garlic, finely chopped

·         2 large carrots, thinly sliced on the diagonal

·         1 medium (about 1 1/2 pounds) head green cabbage, cut lengthwise in half, cored, and sliced into shreds

·         3 small bay leaves

·         1/2 cup(s) hard cider or dry French vermouth

·         2 large (1 pound) apples, peeled, cored, and thinly sliced

Directions

1.      In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.

2.      Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside.

3.      Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.

4.      Before serving, remove the bay leaves.

Grilled Mushrooms with Mixed Vegetables

This is a great light summer dinner. Outdoor grilling at its best, a meatless dinner or a side dish this is sure to be a crowd pleaser.

Servings: 4

 INGREDIENTS
1 lb. white button mushrooms
1⁄3 cup olive oil, plus extra for brushing vegetables
2⁄3 cup low sodium vegetable broth
¼ cup minced fresh rosemary, divided
1 tsp. fresh ground black pepper
4 (6”) sprigs rosemary with woody stems
2 lbs. assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, zucchini, tomatoes, etc.)

DIRECTIONS

1.      Preheat grill.

2.      Place mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in the refrigerator.

3.      Thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.

4.      Grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.

AVOCADO HASH AND EGGS

Avocado is a great super food. With this super easy recipe you can now have avocado for breakfast.

Servings: 4

INGREDIENTS

• 4 large eggs, grilled or poached
• 8 chives
• 1 large Avocado
• 2 medium potatoes, peeled and diced
• 3 Tbsp. olive oil
• 2  Tbsp. fresh cilantro, rough chopped
• ¼  cup yellow bell pepper, diced
• ¼  cup red onion, diced
• 2 jalapeño, seeded and diced
• 1 garlic clove, thinly sliced
• ½  cup cherry tomatoes, quartered
• 1  tsp. cumin, ground
• 1  Tbsp. kosher salt
• 1  tsp. cracked black pepper

DIRECTIONS

1.      Place potatoes in medium pot of cold water seasoned with salt; bring to a boil over medium heat. Cook for 3 minutes, remove potatoes and cool in an ice bath. Drain well.

2.      In a skillet at medium heat add olive oil then garlic, onion, bell pepper, and jalapeño. Sauté gently then add potatoes.

3.      Toss together to mix, add tomatoes and cumin and heat through. Remove from heat.

4.      Fold in cilantro and fresh avocado. Season with salt and pepper.

TOMATO-WATERMELON SALAD

Take advantage of glorious tomatoes when they're in season. Combine sweet, Juicy watermelon chunks with fresh tomato, onion and vinaigrette for a salad that is the essence of summer. Simple and scrumptious!

INGREDIENTS

•          3/4 cup feta crumbles
•           1/2 small seedless watermelon
•          3 medium tomatoes or 2 pints small tomatoes
•          1 small red onion
•          1/2 cup flat leaf parsley tops (a couple handfuls), coarsely chopped
•          1/4 cup mint leaves, finely chopped
•          4 tablespoons extra virgin olive oil, divided
•    Salt and pepper
•        Balsamic drizzle (optional)

Serves 4

DIRECTIONS

Cut the watermelon into 1/4-inch-thick slices, then again into large bite-size pieces. Gently slice the tomatoes in a similar shape. If you are using smaller tomatoes, halve or quarter them.

Peel the onion and quarter it lengthwise. Thinly slice the onion and combine it with the watermelon, tomatoes, parsley and mint. Dress the salad with salt and pepper, feta crumbles and about 4 tablespoons oil.

Lime Refresher

Color your summer with a colorful nonalcoholic drink that makes nonimbibers feel included in the fun. This has all the refreshment without the rum.

  Ingredients

•          2  tablespoons lime juice
•          2  teaspoons grenadine
•          1  teaspoon sugar
•          1/4  teaspoon vanilla extract
•           1/2 cup club soda
•            Mint leaves & lime for garnish

     Directions

For each serving, combine lime juice, grenadine, sugar and vanilla in a small glass. Stir to partially dissolve sugar. Fill glass with ice; pour in club soda. Stir, garnish with mint, and serve immediately