I remember visiting my grandma and she would make just about the best pork chops I have ever had on the planet. She always served them with a side of mashed potatoes, corn and applesauce. It was one of my favorite meals that she would make. When my kids were growing up I would make the same dish and even serve them on the Currier & Ives dishes like my grandmother did. That was the true meaning of comfort food for me.
My kids are grown and while I still love the comfort menu mentioned above there are times I want something a bit more grown up but still a bit of that comfort food. The following recipe does just that.
While there is a little bit of chopping this is fast enough to do on a weeknight after work. I personally love leeks and tend to crave them in the spring time. They naturally help you detox the wonderful foods of winter. Though if your just about anywhere in America right now winter feels as if it will never end. I know here on the coast of Connecticut we feel like we live in Alaska at the moment.
If your feeling cold and just want a dinner that will smell the house up with a warm and home scent this will do the trick for that too.
Pork Chops w/Leeks & Apples
6 Medium pork chops (I used boneless)
1/2 cup or so of white wine
5 celery stalks, chopped (save the celery leaves to the side)
2 tbsp of butter
3 large leeks, sliced and washed
3 granny smith apples , corded and sliced
1 1/12 tablespoon of brown sugar
salt and pepper to taste
3 slices of swiss cheese.
*Preheat your oven to 375 and butter a baking dish to cook the pork chops in*
1. Press clove into each chop and sprinkle with salt and pepper. Place in your buttered dish. Add the white wine, chop the celery leaves a little (don’t make a fuss) and add to the dish and put the pan in the oven and bake for 30 mins.
2. While the chops are happy in the oven, in a saute pan melt the butter. Add leeks and celery and cook for about 5 mins. Next add the apples and sprinkle with brown sugar and cook over very low heat for about 10 – 12 mins or until the apples are tender but now mushy.
3. Pull your chops from the oven and remove the celery leaves and place half a slice of swiss cheese on each chop. Place under the broiler for just a few mins so that the cheese is melted and golden.
4. To serve, place a chop on a plate, spoon the leek and apples on top of the chop and some of the pan juices and enjoy!