I did something slightly unusual this week.
I went to the grocery store without a list. Sounds crazy, doesn’t it?
Let’s consider it one of my wild and reckless moments in life. Who would have thought that little old me would be living dangerously on aisle three?
Ladies, it felt GOOD!
I had every intention of picking up milk, and a few ingredients for those recipes that are forever engraved in my mind.
Easy peasy stuff that requires little effort on my part. No meal-planning whatsoever.
I was alone. Both children were in school. I splurged on a chai tea latte, and read the grocery flyer as if it was the latest issue of Cosmopolitan.
Wow! What juicy stuff!
Something caught my eye.
I thought, “What the *%&^! Let’s live dangerously, and try something new!”
It’s good to go out on a limb, and be reckless in your local Harris Teeter.
It felt liberating.
I found a winner.
Maple-Mustard Pork Chops with Caramelized Apples
*The apples are “melt in your mouth” good. Delicious! Walden Farms submitted the recipe to Harris Teeter in order to showcase some of the products that are found in the store. I bought their Honey Dijon dressing for the recipe, but I had maple syrup at home. I served this dish with roasted maple sweet potatoes and green beans.
4 medium pork chops (I used Butterfly pork chops)
¼ cup Dijon mustard
½ cup Walden Farms Calorie Free Honey Dijon Dressing (all-natural ingredients)
¼ cup Walden Farms Calorie Free Pancake Syrup
1 Tbsp ground rosemary
½ tsp. salt
¼ tsp. pepper
4 apples peeled and cut into wedges (I used Fuji apples)
Preheat over to 425 degrees. Place pork in baking dish coasted with cooking spray. Combine mustard, dressing, and 2 tablespoons of pancake syrup. Add rosemary, salt and pepper, and mix in small bowl. Brush on chops. Bake until done (about 25 minutes). While chops are cooking, heat a skillet and add apples. Sauté with remaining pancake syrup. Simmer until soft. Spoon over chops.
Next time you are at your local store, pick up a flyer. You may never know what gem you may stumble upon.
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