Apples & Onion Pork Chops

Well… here I am, finally! As you may or may not have noticed, I have been rather “MIA” (missing-in-action) for the past few weeks. That certainly doesn’t mean I haven’t been cooking, but being given the time to play catch-up on so many projects, errands, and other “need-to-dos” over the past few weeks has left me with little desire to sit down in front of a computer and write.

(Un)luckily, my mind has found a funny little way of resolving that problem by deciding to keep me up at all hours of the night – giving me more than enough time to write this post… at 5:00 am. *insert UGH emoji* How (un)kind of my mind to create this time for me. Maybe by next week I’ll have written a full book… 

But enough about me. On to the more important things in life…. food! This recipe features some of the wonderful local meats I’ve previously written about, as well as delicious Macintosh apples from Schafer’s Fruit Farm (New Kensington, PA) and fresh rosemary from our wonderful CSA, Uncle Henry’s Garden (Indiana, PA).



3-5 pork chops, or whatever fits in your pan
3/4 c. chicken stock
1 t. Dijon mustard
1 t. dried sage
1/2 t. dried thyme
1 1/2 t. fresh rosemary, chopped
1/2 t. salt
1/4 t. black pepper
2 medium apples, thinly sliced
1 small yellow onion, thinly sliced


1. Heat 1 T. of olive oil in a large skillet on medium-high heat. Salt and pepper both sides of the pork chops before adding to the pan. Sear the pork chops for at least 5-7 minutes per side, or until they are mostly done.
2. While the pork chops are cooking, prep your other ingredients. Mix together the chicken stock and mustard and set aside. Slice the apples and onions. In a small dish, mix together the sage, thyme, rosemary, salt, and pepper, set aside.
3. Remove the pork chops from the pan and keep warm. Add another 1 T. of olive oil to the pan, along with the apples and onions. Cook for 2-3 minutes, then add the seasoning mix. Stir to combine.
4. Pour in the stock mustard mixture and heat until liquid is hot, but not boiling.
5. Add the pork chops back into the pan, cover with apple mixture and juices. Cook for another 4-5 minutes, or until pork chops are thoroughly heated and fully cooked*. The liquid should reduce by about half. (*Pork should be cooked to at least 145 degrees F – 160 degrees for larger, thicker cuts.) Plate & enjoy!


Pork & Veggie Spring Rolls

Tony & I had a free Friday night a few weeks ago, so we decided to have a little “date night in” and cook up something together that I/we typically wouldn’t make.

To my surprise, spring rolls were not that hard to make! Now maybe it’s because there were four hands working on them instead of two, but really the process was much easier than I expected. The two things I would change if we ever made them again would be: 1) make a different filling (Not that this filling wasn’t good, but it was a little too meat-heavy for my liking.), and b) use a thermometer for the oil. I feel like our oil was too hot, which is why the rolls came out a bit “bubbly” looking.

If anything, we had fun making them! If you’re looking for a fun “date night” idea, but don’t want to go out, try making something new together at home! We have a long list of kitchen “date nights” just waiting to happen. If you’d like to steal from our list, here are just a few things we’ve agreed would be fun to try: baking bread, making pasta, canning jams/jellies, etc.


Prep: pre-frying



1 lb. ground pork
1 garlic clove, minced
1 oz. ginger, chopped (I used Spice World’s Squeeze Ginger for convince.)
2 bunch spring onions, chopped
4 oz. carrots, shredded
6 oz. bean sprouts
2 T. vegetable oil
4 T. soy sauce
1 T. rice wine vinegar
1/2 T. sesame oil
12 spring roll wrappers
Oil for frying (I used Wesson’s Canola Oil.)


1. Heat the vegetable oil in a skillet; add ground pork, garlic, ginger, and spring onions. Heat until port is cooked and no longer pink.
2. Remove from heat. Add carrots and bean sprouts.
3. Mix together the soy sauce, vinegar, and sesame oil and add to skillet. Mix well.
4. Pour the mixture into a colander and leave it to cool and drain excess liquid.
5. Prepare the spring roll wrappers by placing the wrappers (one at a time) into water until soft and pliable (about 15-20 seconds). Gently remove the wrapper and lay it on a wet tea towel.
6. Place the filling in the middle of the wrapper and gently fold over the edges and roll. Repeat with a second wrapper to form a double layer on each roll. Continue with remaining rolls. Let them dry – not touching one another – for 5 minutes.
7. Heat oil for frying in a large pot. Gently drop 2-3 rolls in at one time. Leave in, turning occasionally, for 3 minutes or until golden brown. Remove and drain on a paper towel.
8. Serve with Duck, soy, or sweet-n-sour sauce. Enjoy!

(This recipe came straight off the packaging for the spring roll wrappers.)