Sunday, March 11, 2007
Spring Foward is "ruff"
I love it being lighter in the evenings BUT the mornings are terrible (well, more terrible than usual) for at least a week.
Anyway, despite my not wonderful feelings about the time change, I got a TON of stuff done today. I caught spring cleaning fever and have been cleaning, and cleaning, and cleaning all day long. Everything in my apartment is cleaner than it's EVER been...except for my second bedroom, which is a wreck. I'm hoping I can tackle it sometime next week...after I got finished with my bedroom I was done for the day.
I did have energy to make dinner and it turned out lovely (!!) and incredibly easy to clean up, which was good because I didn't have the heart to mess up my perfect kitchen ;) This wonderful, incredible meal was...
Pork Chops with Apple Cranberry Sauce (and a baked sweet potato)
Seriously, the best porkchop I've ever had (the picture doesn't really do it justice, but when it comes down to it, I really wanted to EAT the porkchop, not take a picture of it or style the food or do whatever people do to make food look really appetizing and not just like mush on a plate) . I guess part of being inspired by food blogs means I should actually be including the recipe...which I'm planning on doing, but right now I think I need some ice cream. ;)
ETA: Recipe Time!
Pork Chops with Apple-Cranberry Sauce
From: Betty Crocker's Quick and Easy Cookbook
4 boneless pork chops (3/4 to 1 lb)
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
3/4 cup apple juice
1/4 cup cranberry juice
1/2 tsp. dried majoram
1/4 cup Craisins
4 medium green onions, sliced (1/4 cup..I think I used more than this)
2 tsps. cornstarch
1. Spray 10-inch non-stick skillet with cooking spray; heat over meduim high heat, sprinkly pork chops with salt and pepper. Cook in skillet, turning once, until brown.
2.Stir in 1/2 cup apple juice, cranberry juice and majoram. Cook over medium low for 5 minutes. Stir in cranberries and onions. Cook 3 to 5 minutes, turning pork once, until pork is slightly pink in center.
3. Mix cornstarch amd remaining 1/4 cup apple juice until smooth. Remove pork from skillet and cover to keep warm. Stir cornstarch misture into skillet; cook and stir until thickened. Serve sauce over pork.