But I thought I'd join Bloggy Pal Leah over at Beyer Beware for Hunk of Meat Monday.
This is one of my fall favorites--mostly because it includes pork (which is my favorite cooking meat, because it's so versatile and hard to mess up).
BONUS: This recipe is an ideal way to use up those sorry-looking apples that are a little bruised and no one will eat out right. Plus, it's a one-dish meal, so minimal clean up!
One 29 oz can of yams, drained. (I prefer the light syrup-style.)
Four pork chops
1/2 cup of apple cider or juice (I've used water in a pinch).
3 to 4 medium-sized apples
Nutmeg (Can also include cinnamon, if you like; I don't.)
2 T. of flour
2 T. cooking oil
1. Slice and core the apples, then set aside.
2. Preheat the cooking oil in a large, heavy-bottom skillet.
3. Dredge the pork chops in the flour.
4. Brown chops, about 3-4 minutes each side.
5. Add the apple slices and cider/juice. Stir so the apples make contact with the pan so they start cooking right away. Reduce the heat to medium.
6. As apples start to soften, add the can of yams, mixing ingredients. Sprinkle with a small amount of nutmeg (to taste). Cover with a lid and cook until heated through.
7. Make sure the chops reach at least 160 degrees F. After all, food is not sterile and no one wants to serve up a case of foodborne illness. (Call me anal, but I do always temp-check my meat.) Then serve.
I tend to stir it quite a bit so the yams get mushy. They basically make a sauce that my kids don't recognize as a vegetable.
I usually serve this with green beans (the crummy canned ones that my kids love) and biscuits.