Wednesday, September 15, 2010

Crescent Sopapilla Cheesecake

This is as easy to make as it is easy to impress.  My wife made this the other weekend and our kitchen smelled like a cinnamon roll (which is one of my favorites!) and I just couldn't resist to try these when they came out of the oven.  You can serve them warm or refrigerate them after being cooked and serve them like a cheesecake... I personally prefer them warm.  Enjoy!

Crescent Sopapilla Cheesecake

  • 16 oz cream cheese, softened
  • 2 (8 oz) packages of crescent rolls
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 stick butter, melted


Preheat oven to 350.

Open one package of crescent rolls and line the bottom of a lightly sprayed 9x13 baking pan to form bottom crust.

In a large bowl mix cream cheese, 1 cup sugar and vanilla until smooth and spoon out over the crescent crust.  Take the second package of crescent rolls and spread to form top crust.  Pinch perforated edges together where needed.

Mix the melted butter, cinnamon and 1/2 cup sugar and pour evenly over top crust.

Bake in the oven for 30-40 minutes, until the crescent dough turns golden brown.  Remove from the oven and let cool.  Can be served warm or refrigerated.  

Sunday, September 12, 2010

Dr. Pepper BBQ Sauce

There's nothing like some good BBQ with friends on a long weekend.  This Labor Day we invited some friends over for a cookout; I made a brisket and the Poblano Corn Pudding (Casserole) and asked everyone else to bring a side dish.  The brisket turned out delicious and the Dr. Pepper BBQ sauce made it melt in your mouth.  Here's my recipe for a delicious BBQ sauce.  Enjoy!

Dr. Pepper BBQ Sauce


  • 3 cups Dr. Pepper
  • 1 1/2 cups ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon hot sauce
  • 4 cloves garlic minced
  • 1/4 teaspoon allspice
  • 1 1/2 teaspoon lime juice
  • 1 teaspoon black pepper
  • 1 teaspoon salt


Smash the garlic cloves with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, cola, ketchup, vinegar, Worcestershire, chili powder, black pepper, hot sauce and allspice together in a small saucepan.  Bring to a boil, reduce heat and simmer until thickened, about 45 minutes.  Allow to cool slightly, stir in the lime juice, salt and season with black pepper and hot sauce, to taste.

Poblano Corn Pudding (Casserole)

I made this corn casserole last weekend for our Labor Day Cookout and boy, what a hit this was!  Now I definitely can't take the credit for this one, I was watching Guy's Big Bite last week (one of my favorite among many cooking shows) and after he made this I had to completely redo my Labor Day Cookout menu.  And so glad I did!  I'm already planning on adding this to the Thanksgiving menu this year!

Poblano Corn Pudding (Casserole)

  • 3 poblano peppers
  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon fresh ground black pepper, plus more for seasoning
  • 2 cups whole milk
  • 3 eggs
  • 3 tablespoons sour cream
  • 1 cup grated sharp white Cheddar
  • 4 ears corn, shucked and kernels removed, about 4 to 5 cups
  • 4 tablespoons chopped fresh Italian parsley leaves
  • 4 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cayenne pepper
  • 2 cups panko bread crumbs (net wt 8oz.)


Preheat oven to 350 degrees F.

Put the poblano peppers over the flame of 1 of the burners on the stove to roast (I put them on the grill).  Cook, turning often with tongs until all of the skin is blistered, about 15 minutes.  Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes.  When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and red pepper.  Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk.  Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne.  Season with salt and pepper, to taste.

Add the mixture to a 9 by 13-inch buttered baking dish and set aside.

Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko.  Toss to coat the bread crumbs and season with salt and pepper.  Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes.  Remove from the oven and serve.

Monday, August 30, 2010

Green Chili Burger with Roasted Rosemary Potatoes

With Labor Day weekend just around the corner I decided to make a new burger recipe.  So using some of my favorite ingredients (avocados, peppers, onions) I came up with an easy to make Green Chili Burger and Roasted Rosemary Potatoes.  My wife and I loved these so much that I made the burgers and potatoes again the next day!

Green Chili Burger


  • 1 lbs ground sirloin 90/10
  • 4 oz can fire roasted green chilies
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup Rice Krispies 
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt and pepper
  • 2 small avocado's
  • red onion thinly sliced for topping
  • 4 whole wheat buns
  • 4 slices pepper jack cheese

Combine sirloin, green chilies and Worcestershire sauce in mixing bowl.  In small food processor, add Rice Krispies, garlic powder, onion powder, chili powder, salt and pepper, and blend.  Add the Rice Krispies mix to sirloin and mix.  

Make four patties or in my case I like a big burger, so I made 3 patties.  Press your thumb in the middle of the patties before grilling to help make the burger not plump up in the middle while cooking. Start grilling the patties.

Slice the avocado and red onion.  Toast the buns on the grill.  After you flip the burger, place the red onions on top of the burgers and continue to cook.  When burgers are to desired temperature place the avocado's on and then add the pepper jack cheese.  Close the grill so cheese can melt and then remove from gill.  My wife added mayo to her burger and I added BBQ sauce.  

Roasted Rosemary Potatoes

  • 4 or 5 red skin potatoes
  • 2 cloves of garlic, chopped
  • 2 springs of rosemary, slightly chopped
  • 1 tbsp vegetable oil
  • salt and pepper to taste

Preheat oven to 425 degrees.  Cut each potato into 10-12 pieces as similar as possible in size and place in a bowl.  Add the remaining ingredients and mix. 

Place potatoes on non-stick baking sheet and cook in the oven for about 15 minutes.  Take the potatoes out and flip them; put back in the oven for another 10 - 15 minutes until they become soft all the way through.

Wednesday, August 25, 2010

Oriental Chicken Salad

Wow, this summer has definitely flown by!   Unfortunately, plans for my blog came second to our summer plans of traveling, birthdays and other prior arrangements that the boss makes (I just do what I'm asked).  I know many have been asking for new recipes and posts and I promise to keep this more updated as things are starting to finally settle down.  Keep the requests coming!  

I'm definitely excited that fall is just around the corner and most importantly football season is about to start.  And with football season comes tailgating, NFL Sunday with our friends ...  and of course none other than my infamous chili (recipe coming soon!).  I also have a few other tricks up my sleeve for the coming weeks, so in the words of the newest Bengals player... get your popcorn ready!

But before fall officially starts, I'd like to add a recipe for an Oriental Chicken Salad that my wife and I actually made a few weeks ago.  This recipe comes from my mother in-law and is ALWAYS a huge hit.  Whether it's for a party, dinner or a lunchtime snack ... it's sure to keep you coming back for more.

Oriental Chicken Salad


  • 1 head of iceberg lettuce
  • 3 boneless, skinless chicken breasts
  • 1 8 oz. bag of sugar snap peas
  • 1 red pepper, diced
  • 3 stalks of celery, diced
  • 1 bunch of green onions, chopped
  • 1 4 oz. can of water chestnuts, drained
  • 1 can of mandarin oranges, drained
  • 1 2.5 oz. bag chopped walnuts 
  • 1 can of crunchy chinese noodles
  • 2 tsp salt
  • 1/3 cup sugar
  • 1/2 tsp pepper
  • 1/3 cup vinegar (I used red wine vinegar with a touch of balsamic)
  • 3/4 vegetable oil

Mix all dressing ingredients in small bowl.  Use 1/3 of the dressing mixture to marinate the chicken while making salad. 

Chop and clean lettuce and put into a large mixing bowl. Add snap peas, red pepper, celery, green onions, water chestnuts, mandarin oranges, walnuts and crunchy chinese noodles.

Preheat oven to 375 degrees.  Take chicken out of marinate and place in baking dish; bake in oven for 15-20 mins or until completely cooked.  Remove from dish and set aside to cool.  Once cooled shred the chicken and add to salad.  Add about half the dressing and toss.  If needed, add more dressing, it's up to you how wet you like it.  

**if making for a later date or small portions keep noodles, oranges, walnuts and dressing separate until ready to eat.

Saturday, July 24, 2010

Guacamole and Spicy Refried Beans

As promised in my Chimichanga recipe posted earlier, here are the recipes for my Guacamole and Spicy Refried Beans.  Enjoy!



•    5 small avocados scooped and seeded
•    ½ cup pico de gallo
•    2 tablespoons chopped cilantro
•    ½ of a lime
•    ¼ teaspoons kosher salt
•    A few dashes cayenne pepper


Slice avocados in half, remove the seed and scoop out with spoon into a mixing bowl.  Begin mashing avocados into smaller pieces with a wooden spoon.  When about half mashed add pico de gallo, cilantro, squeeze the half lime for juice, kosher salt and a few dashes of cayenne pepper.  Mix, mash and give it a taste.  If you like a kick, add a little more cayenne pepper.  As always ingredients can be adjusted to your liking.

Spicy Refried Beans

•    1 can refried beans (I like Taco Bell fat free)
•    ¼ cup milk
•    ¼ cup pickled jalapeno juice
•    ¼ cup finely diced yellow onion
•    2 tablespoons diced pickled jalapeno
•    ¼ heaping teaspoon cumin and chili powder
•    ¼ teaspoon garlic powder


In medium sauce pan add all ingredients and stir.  Turn heat to high while continuing to stir until beans bubble the second you stop stirring.  Remove from heat and cover.  Put back on burner over low heat for 20 mins stirring once or twice.  Take lid off and let it simmer for about 10 mins stirring occasional until it reaches the consistence you like your beans.

Tuesday, July 20, 2010

Tuna Cakes

Kristi and I went floating the Guadalupe River this weekend and had a blast, however it took its toll on me.  I thought I would feel good enough to go to the store Monday after work but I was wrong.  When I got home from work, I realized I wouldn't be leaving the house again this evening.  So I decide to go through the pantry and create something with what I had available.

Back in the day I use to make this, but with fewer ingredients AND a lot less flavor!


•    1 can solid white albacore tuna
•    1 egg white
•    ½ tablespoon lime juice
•    2 tablespoons red onion
•    1 tablespoon jalapeno
•    6 ritz crackers
•    20-25 wasabi & soy sauce blue diamond almonds
•    3 tablespoons mayo
•    1 tablespoon dill relish
•    ¼ teaspoon chili powder
•    ½ teaspoon paprika
•    5-6 asparagus stalks
•    Salt and pepper


Start by putting crackers and almonds into a small food processor and chop to a fine mixture.  Next mix tuna, egg white, lime juice, red onion, jalapeno, cracker almond mixture(save about 1 tablespoon), salt and pepper medium bowl.  Make mixture into two patties and sprinkle remaining cracker mix on top.  Heat up clarified butter in saute pan to medium high heat.  Add the tuna patties cracker mix side down and cook for 2mins or until golden brown.  Flip cakes, cook for another minute and remove.

For garnish mix mayo, dill relish, chili powder and paprika together in small bowl for dipping sauce.  Steam asparagus for 4-5mins and salt to taste.

Tuesday, July 13, 2010

Baked Chimichanga

In two weeks my wife and I are heading to Cabo San Lucas for a week long vacation of basking in the sun, drinking ritas at the pool and enjoying some authentic Mexican food.  Now in preparation for our vacation we have been trying to keep a healthy eating routine which unfortunately kept us away from our most favorite Mexican meals.  This weekend we gave in and splurged (but not too badly!) with my Baked Steak & Chicken Chimichangas and homemade Guacamole - that seriously gets better and better every time I make it!


•    1 lbs chicken or steak (see seasonings in directions)
•    4 large flour tortillas
•    1 cup Mexican cheese
•    1 yellow onion and green pepper
•    1 can refried beans**
•    1 bag Knorr's Spanish rice (add 1/4 cup red pepper and yellow onion)
•    2 tablespoons butter
•    Guacamole **


I started by seasoning my top sirloin with equal parts salt, pepper, chili powder and cumin (about ½ teaspoon each).  Next marinate the chicken in ½ cup taco sauce, 1 tablespoon vegetable oil, 1 teaspoon lime juice, touch of salt and pepper for an hour or two.  Put both on the grill, cook until chicken is just done and steak until its cooked medium.  Remove and set aside to rest then cut in slices.

While chicken is marinating, julienne half the green pepper and half the yellow onion.  Heat 1 tablespoon butter in sauté pan to high; cook peppers and onions for about 2-3mins adding a touch of cumin.  Remove and set aside for later.   Follow rice recipe, but also add ¼ cup diced onion and ¼ cup diced red pepper.

Set up a line of all the food (except guacamole) starting with the tortillas.  Start by spreading beans on tortilla, add cheese, rice, meat, pepper onion mix and roll the tortilla into a burrito shape.  Place in a baking pan and pour 1 tablespoon melted butter over all the burritos.  Bake in preheated oven at 400 degrees for 15mins and then broil until top browns (1-3mins). 

Plate Chimichanga, add a big scoop of homemade guacamole on top and beans & rice on the side. 

*Please keep in mind you can add, remove, increase or decrease any and all ingredients.

**My version of these ingredients will be posted soon!


Wednesday, July 7, 2010

Delmonico Steak & Sauce

The other day I was watching an episode of Alton Brown's show, Good Eats, on sauces.  The first one he made was an easy steak sauce and I was instantly intrigued.  It sounded delicious and easy to make as well, so while at Market Street Monday morning I picked up two Delmonico steaks.  The steak looked like it had great marbling , so I was thinking it would be more favor for the sauce.  If I were to make this again (which I will be soon), I would prefer a steak with less fat through it.  My piece wasn't bad, but Kristi's was hard to eat because of all the fat.  However, the sauce was absolutely out of this world!  It's so rich and flavorful, I'll be making it again and again.


•   2 steaks of your choice
•   1 ½ tablespoons clarified butter
•   ¼ shallots
•   1 clove garlic thinly sliced
•   ¾ cup low sodium beef broth
•   ¼ dry sherry
•   ¼ cups heavy cream
•   Salt and pepper


Start by seasoning steak with salt and pepper.  Melt clarified butter in sauté pan over medium high heat.  Add steak to pan and cook for about 2mins on each side.  Remove steak from pan and put on grill over medium heat until cooked to the temperature you like.

For the sauce, add the shallots and garlic to the remaining butter/juice in the sauté pan; cook for 2mins.  Add beef broth, scrap bottom of pan to get up any flavor from steak, bring to boil and reduce by about half.  Then add the sherry and bring back to boil.  Reduce heat to low and slowly stir in heavy cream.  Salt and pepper to taste and spoon over steak.

I also sautéed onions in clarified butter and seasoned with salt and pepper to put over the steak along with the sauce.  I thinly sliced red skin potatoes with a mandoline, brush both sides with oil and put on baking sheet.  Season with salt and pepper and bake on 425 for 15mins.  Steam asparagus for about 4-5mins and season with salt.

Monday, June 28, 2010

Citrus Chicken with Mango Salsa

Kristi was away for the weekend and I had two chicken breasts in the refrigerator and had picked up 4 mango's at the store the other day.  Instead of going with the easy grilled BBQ chicken I wanted to add some fresh citrus flavor.  After making those scallops with the jalapeno mango puree, I realized you can create all kinds of great flavored puree's.  While looking through the refrigerator I came up with the salsa idea and it turned out better than I imagined.  The combination of the chicken, puree and salsa tasted perfect, enjoy!


•   2 boneless skinless chicken breasts
•   3 tablespoon lime juice
•   1 ½ tablespoon lemon juice
•   ½ teaspoon garlic powder
•   2 mango's
•   2 tablespoons chopped cilantro
•   2 tablespoons honey
•   2 tablespoons your favorite BBQ sauce
•   1 tablespoon apple cider vinegar
•   ¼ teaspoon chili powder
•   ¼ cup diced red pepper
•   ¼ cup diced yellow onion
•   ½ jalapeno seeded and diced
•   Salt and pepper


Start by marinating the chicken in 1 ½ tablespoons lime and lemon juice, garlic powder, salt and pepper. Cover and refrigerate for 1-2 hours.

Add 1 mango, 1 tablespoon cilantro, 1 tablespoon honey, 1 tablespoon lime juice, BBQ sauce, vinegar and chili powder in blender and puree. Let it chill in refrigerator while chicken marinates.

For the salsa the key is to dice 1 mango, red pepper, onion and jalapeno in same size pieces. Add 1 tablespoon honey, ½ tablespoon lime juice and a pinch of salt. Mix salsa and put in refrigerator until ready to plate.

Grill chicken over medium high heat. Start with skin side down for 2-3mins., turn 90 degrees to create good grill marks for another 2-3mins. Flip over and grill until chicken is cooked all the way through (time depends on how thick the chicken is).

Monday, June 21, 2010

Creamy Chicken Asparagus Fettuccine

I've been thinking of ways to add one of my favorite vegetables (asparagus) into a pasta dish and figured out a great combination!  I will admit I got some advice from two friends at the Art Institute of Dallas, one I work with and the other is taking culinary class there.  This is one of those dishes you want to make for a special occasion, because if you eat this every night you'll pack on the pounds quick.  Clarified butter and heavy cream make things taste delicious!  I also made a nice sweet side salad with strawberries, aged white cheddar cheese, red onions and candied pecans ( I sauted them for 2mins and then added some brown sugar, turned out great) with a balsamic vinaigrette.  Pictured below.

Cook time: 1 hour including prep
 Level: medium
Yields: 2 serving (there will probably be leftovers because it is filling)


•    6 thick stalks asparagus
•    ¼ red pepper roasted and thinly sliced
•    2 boneless skinless chicken breast
•    9 ounces fettuccine noodles
•    1 cup heavy cream
•    ¾ cup white wine (I used Riesling)
•    2/3 cup parmesan cheese
•    4 cloves garlic minced
•    ¼ cup shallots
•    3 tablespoons clarified butter
•    1 tablespoon minced parsley for garnish
•    Salt and pepper


Blanch (drop in boiling water) the asparagus for 30 seconds, remove, shock (drop in ice water) and then take out and dry with paper towel.  Cut off the tips and set aside for garnish.  Run stalks through a mandoline so they look like fettuccine noodles and set aside.

Add 2 tablespoons of clarified butter to pan and heat to medium high.  Flatten chicken and season with salt, pepper and a pinch of the minced garlic.  Place chicken in pan skin side down and cook until a golden brown forms on bottom (about 4mins).  Flip over and finish cooking, remove and set aside.

In the same pan add remaining clarified butter to the juice that is already in pan.  Add garlic and shallots, sauté for 3-4mins.  Add white wine, bring to boil and then simmer until liquid is almost gone.  Add the heavy cream, parmesan cheese and simmer for about 4-5mins.  Add asparagus and cooked fettuccine, season with salt and white pepper and toss so noodles are covered.

Serve in a shallow bowl.  Place pasta in the middle, slice chicken at an angle and place around the pasta.  Add roasted red pepper slices on top of chicken, place 3 asparagus tips on top of pasta and sprinkle with parsley.

Thursday, June 10, 2010

Yummy Rice Krispie Sushi Rolls

There isn't anything raw in these sushi rolls! If you are interested in a fun and easy dessert recipe where you can get creative and have fun ... this is it! Even though I don't have children of my own yet, I can already picture having fun making these dessert rolls with my kids when they are out of school for the summer. My wife and I had so much fun going through the candy aisle and making these, because you really can't go wrong with what you come up with.

Roll Ingredients (the outside)

Follow the Rice Krispie treat recipe on the box:
- 3 tablespoons Margarine or Butter
- 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
- 6 cups Kellogs Rice Krispies cereal

Sushi Ingredients (the insides! you can use whatever you think will work but this is what we used)

- Swedish Fish
- Gushers
- flavored frosting or cool whip (we used strawberry and cream cheese flavored frosting)
- Fruit by the Foot
- Gummy Worms
- Sprinkles (we used red sugar sprinkles)


Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Mix in Rice Krispies cereal. Stir until well coated.

Spread the mixture using a butter spatula or waxed paper evenly in a 13x9x2-inch pan coated with cooking spray.

While the Rice Krispies are still warm, cut them into strips about 1 1/2" x 4".

Take frosting or cool whip and spread a layer on Rice Krispie strip.

Add 3 Gushers and a Swedish Fish to one of the Rice Krispie strips and roll the strip into a sush roll.

Sprinkle the outside of the roll with red sprinkles and wrap a piece of Fruit by the Foot around the roll.

Make some more and try new creative ways with each one... Enjoy!!

Sunday, June 6, 2010

Scallops With Mango Jalapeno Puree

I'm not a huge seafood fan, but have decided it's time to start giving it a shot.  One of the first types of seafood I can recall enjoying was blackened scallops.  While looking through a cook book the other day for some ideas, I saw a recipe for scallops with mango sauce that looked delicious.  It was a very plain recipe, but seemed to be a good starting point.  I had some mango's at the house since they are in season and decided to run over to Market Street to pick up some jumbo scallops.  While in the vegetable area a great idea came to me, I'll add jalapenos and honey to the sauce, now I was getting excited!  This souped up recipe was one of the best I've ever made and highly recommend giving it a try!



Put mango, jalapeno, honey, milk and cayenne pepper in blender and puree the mixture.  Don't over do the cayenne pepper or you will make the puree too spicy.
Preheat non-stick pan with clarified butter to medium high.  Sprinkle scallops with The Salt Lick Rub and cook for 2-3 minutes on each side.  This should achieve a nice brown glaze look on the scallops. 
*Hint: Scallops are done when the center is still clear and appears raw.  If overcooked, they become rubbery and tough.

Place the mango jalapeno puree in the middle of plate and add the scallops on top.  Garnish with parsley.

Thursday, June 3, 2010

Easy Cream Cheese Chicken

Kristi always told me about this dinner she made back in college called cream cheese chicken.  Now, I've never been a big fan of cream cheese so it's not a recipe I would normally think about making, but last weekend she was craving this dish.  She went to the store, bought the ingredients and I made it (and of course added my personal twist to make it even better).  Pleasantly surprised, I came to find out that I enjoyed it much more than what I expected!  I was happy to have leftovers the next day and couldn't believe how good this turned out.   I'll be making this quick, easy and tasty recipe again!!!

  • 4 small skinless, boneless chicken breasts
  • 8oz light cream cheese softened
  • 4 slices of turkey bacon (Kristi's choice)
  • 1 teaspoon minced garlic
  • 1/4 cups chopped scallions
  • 1 jalapeno seeded and diced (my added touch)
  • 1 tablespoon melted butter


Preheat over to 350 degree

First thing you have to do is flatten the chicken.  Another option is to butterfly the chicken if it is too thick to flatten.  Mix garlic, scallion and jalapeno into the cream cheese, form cream cheese into 4 balls and place each ball on a piece of chicken.

Roll the chicken around the ball, wrap with a piece of bacon and stick it with a toothpick.

Place in a baking dish and pour over melted butter.  Bake for 25-30mins or until chicken is completely cooked (this is why it's important to get chicken flat).

Sunday, May 30, 2010

Pork Chop Baked With Apples And Onions

Tonight I wanted to use the "other white meat"....Pork.  I  love pork chops but haven't been eating them as much lately because Kristi doesn't like pork.  I was at Market Street the other day and they were having a sale on boneless pork chops so I had to get some.  Pork chops can dry out and be tough if not cooked right so I decided to find a recipe that would keep them tender and juicy.  A friend suggested The NY Times website under Dining & Wine for great recipes.  I started looking for pork chop recipes and ran across this one which seared the chops to lock in the juice.  I also like apples and onions so I figured this was a can't miss recipe. 

Just as I thought, it was excellent!  Kristi tried it and even she liked this dish, enjoy!

Cook Time: 40mins
Level: Easy
Yields: 2 servings (for me at least, 4 servings for most)


• 1 teaspoon olive oil
• 4 ¾-inch-thick pork chops
• 1 medium onion, peeled and thinly sliced
• ¼ cup sherry
• ¼ cup apple cider
• 2 large macintosh apples, peeled, cored and cut into ¼-inch-thick slices
• Salt, pepper and cinnamon for seasoning


Preheat oven to 350 degrees. Heat oil in large, ovenproof skillet over medium- high heat. Add pork chops(seasoned with salt, pepper and a dash of cinnamon) and sear on each side until golden brown(about 1 ½ mins. each side). Place on plate and set aside.

Add onions to the skillet and cook for 2mins. stirring often. Add sherry and apple cider and cook while stirring and scraping up any brown bits stuck to bottom of pan. Add the apples, salt and pepper and reduce heat to low and cook for about 5mins.

Place pork chops back in the skillet and pour any juices from plate over top. Cover skillet and put in oven for 15-20mins until pork chops are tender and cooked through. Season with salt and pepper and divide into 4 plates. Garnish with a fresh mint leaves.