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Pork Chops & Apples

Pork Chops & Apples

Taken from the seasoned life by Ayesha Curry

I've made a similar dish in the past but nothing that tastes nearly as amazing as this! I was so happy I ventured into this recipe. THere's so many different flavours yet they all blend lovely together. There's chili powder on the chops, cinnamon on the apples and onions and obviously garlic on the asparagus. Asparagus was not part of this recipe FYI. I just decided to make it my side from this dinner.

| what you need |

1 teaspoon of chili

1 teaspoon of kosher salt

1/2 teaspoon fresh ground black pepper

4 pork chops (1 inch thick)

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

4 Pink Lady Apples, cored and sliced

1/4 teaspoon ground cinnamon

2 tablespoons pure maple syrup

| how to make |

~Preheat the oven to 250℉. put a rimmed baking sheet in the oven.

Combine the chili powder, salt and pepper in a small bowl. Season the pork chops on both sides with this spice.

Heat the oil in a large non-stick pan over medium heat. Sear the pork chops for about 3 minutes on both sides until golden brown; leaving a touch of pink in the middle.

Turn off the oven and place the chops into heated baking sheet and place them back in the oven to keep warm.

In the same pan, melt the butter. Add the apples and season them with cinnamon. Cook for about 10 minutes or until the apples are soft and caramelized. Add in the maple syrup half way.

| Platting |

Place the apples onto a large platter or your individual plates then place the pork chops on top.

| A little extra |

As you can see from my pictures, there's clearly onions in this dish that wasn't mentioned above. I decided to cook the onions with the apples in cinnamon seasoning. Ugh...this is so good.

| side dish ⇢ Asparagus with chopped garlic |

Chop your garlic cloves and have your asparagus rinsed and read for cooking.

heat a large pan on medium-high heat with either oil or butter. WHen the pan is ready, through your asparagus and garlic in to sauteê. 

As it's cooking, I added in a spritz of white wine for flavour. 

Cook the asparagus until it's al'dente.

When it's done, plate it with your creation above.

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