Sunday, October 30, 2016


Apples are plentiful this time of year and pork is always a fall favorite.  If you are in the mood for something a little different using both, try this great pork chop recipe Olivia found at  This combines just the right amount of sweet and savory juxtaposed against the tangy addition of coriander, cumin, cilantro, lime juice and honey.  Wow!  This recipe is indeed a flavor party in your mouth.  If you are caught in the menu "in-betweens"--meaning in between summer and the holidays, don't hesitate to try this mouth watering recipe.  It is a winner.

Makes 6 servings


  1. For pork chops
    • 3 tablespoons ground coriander
    • 3 tablespoons ground cumin
    • 2 1/2 tablespoons kosher salt
    • 1 1/2 tablespoons black pepper
    • 3 tablespoons olive oil
    • 4 (2-inch-thick) loin pork chops (each about 1 lb)
  2. For tomatillo and green apple sauce
    • 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
    • 2 Granny Smith apples
    • 1/2 cup loosely packed fresh cilantro sprigs
    • 1 garlic clove, minced
    • 1 teaspoon ground cumin
    • 1/4 cup apple juice
    • 1 tablespoon fresh lime juice
    • 1 tablespoon mild honey
    • 1 teaspoon minced canned chipotle chiles in adobo
    • Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer


  1. Marinate chops:
    1. Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
  2. Make sauce:
    1. Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
    2. While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
  3. To cook pork using a charcoal grill:
    1. Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
    2. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
  4. To cook pork using a gas grill:
    1. Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
  5. Serve pork:
    1. Cut pork away from bone, then thinly slice and serve with sauce.
Cooks' note:
If you aren't able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes. *Available at Latino markets and many supermarkets.

Sunday, October 23, 2016


Olivia found this recipe and it seems to me to be a natural for a fall dessert.  It it is a little out of the ordinary but still conjures up the autumn images of apple pie and caramel apples.  The thing that probably appeals to me most about it is the combination of sweet and salty and I have a real love for anything with pecans in it.

I'm thinking this would be a hit for a fall carry-in if you have one coming up, a great addition to an afternoon of football watching, or you might even make it a sweet surprise for your upcoming Thanksgiving menu.  Just a suggestion--if you are taking this somewhere to eat later, you may want to wait to stir in the pretzel mixture until just before serving to keep the crunchy goodness going.  Hope you enjoy this yummy treat!

Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12-15
Sugared Pretzels:
  • 1 cup pretzels, roughly chopped (measure after chopping)
  • ½ cup pecans, chopped (measure after chopping)
  • ¾ cup brown sugar
  • ¾ cup butter, melted
Cream Cheese Mixture:
  • 8 oz cream cheese, softened to room temperature.
  • 3 cups diced apples (about 2 large apples)
  • ½ cup caramel sauce (I used Marzetti Old Fashioned Caramel Dip)
  • 3 cups whipped topping or whipped cream
Report this ad
Sugared Pretzels:
  1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
  2. Spread in a large baking sheet with sides (I used my jelly roll pan.) and bake at 400 degrees for 7 minutes.
  3. Allow the mixture to cool and then break it into small pieces.
Cream Cheese Mixture:
  1. Beat the softened cream cheese until smooth.
  2. Beat in the caramel sauce until smooth.
  3. Fold in whipped topping.
  4. Stir in the diced apples and sugared pretzels