Posts Tagged ‘onions’

Pork Chops with Apples, Onions and Mushrooms

Saturday, January 25th, 2014

Eating local in the dead of winter can have it’s challenges here in Ontario. That said, while we may not have strawberries we have plenty of Ontario apples, mushrooms grow year round, onions store well and we planned ahead this year and split a whole pig with friends ensuring a well-stocked freezer. When a gorgeous basket of Empire apples showed up on the door step from the Ontario Apple Growers I knew exactly what to make for dinner.


This recipe for pork chops and apples is Ryan’s favourite dinner these days.
We serve it with mashed potatoes and there are never any left overs.

Pork chops with Apples, onions and cider

2 pork chops
2 yellow onions
3 large empire apples, cored and sliced into thick wedges
8 small mushrooms cut in half
Salt and Pepper
Olive Oil
2 table spoons unsalted butter
1.5 cups/1 bottle of hard apple cider

Brining pork in apple cider

We brine our pork first which ensures we never have a dry chop.  Loosely following Shana’s brining instructions I combine more apple cider, juniper berries and salt along with some thyme and a bay leaf.  Depending on how organized I am, I aim to brine the pork in the fridge first thing in the morning but have done it for as little as one hour.

When it’s time to make dinner, preheat the oven to 350° and remove the pork from the brine, give it a quick rinse and pat dry.  Then sprinkle them generously with coarsely ground salt and pepper.

Heat a cast iron frying pan on high heat for a few minutes, you want a really hot pan to start. Add the olive oil and butter. lay the pork chops in and wait 5 minutes without touching them to ensure a nice sear.

Chop apples and onions

Chop your onions, apples and mushrooms while the pork is searing.

Flip your chops and add the apples, onions and mushrooms and cook them on the stove top for another 10 minutes until the apples and pork have browned. Stir occasionally, adding the cider 5 minutes in.

cast iron

Transfer the pan to the oven for another 15 minutes. Check pork temperature with meat thermometer and remove from oven when it reads 140°.

Serve with apple, mushroom and onion mixture over mashed potatoes.

Pork Chops in cast iron


Acorn Squash with Cinnamon and Brown Sugar

Tuesday, October 22nd, 2013

Squash and Gay Lea Spread

By focusing on eating a variety of local and seasonal foods, fall is pretty much all about squash around here.  There are nine different varieties sitting on my kitchen counter right now and we’ve been eating it fast and furious. I really hope we can keep up.


When your diet is dictated by climate and geography it’s important to be able to make a variety of dishes with the same ingredients.  If I served butternut squash soup every night, there would be mutiny and I have perfectly delicious squash that we need to eat.


That said, I was more than happy to come up with a new recipe for Gay Lea Foods.  Gay Lea is a local co-operative of 1200 Ontario dairy farmers with five production facilities spanning Toronto, Madoc, Mississauga, Guelph, and Teeswater. So when their new brand new Cinnamon & Brown Sugar Spreadable Butter showed up on my kitchen counter I knew exactly what to make with it. Since we don’t eat much toast and cinnamon buns are out I decided it would be the perfect short cut in one of my favourite autumn side dishes; Acorn Squash with Cinnamon and brown sugar.

Royal Acorn Squash Seeds

Preheat over to 350

Start by cutting 2 acorn squash in half or quarters.  Then remove the seeds and peel your squash and chop it into strips or chunks.

Next chop up your onions, leaving the root end on. This will hold the slices together and keep your onion from vanishing when you cook it.

Acorn Squash and Onions

Place 1/2 a container (1/2 a cup) of Gaylee’s Cinnamon & Brown Sugar Spreadable Butter on a baking sheet, throw your onions and squash on top, and sprinkle with cumin, cumin seeds and salt.

Put it in the oven for 45 minutes, checking on it after 10 minutes and giving the tray a good shake to make sure the squash is fully covered.

Acorn Squash With Cinnamon and Brown Sugar


Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

Reader Giveaway

Gay Lea is giving one of our readers a supply of NEW Cinnamon & Brown Sugar Spreadable Butter for a year!
Win 12 coupons for free product (valid for more than one year).

Open until Oct 29th to Canadians only. Please click on the link below to enter.

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Wordless Wednesday: This is What August Looks Like

Wednesday, August 15th, 2012

Soup Swap Recipe: Poppy’s Curried Carrot & Apple Soup

Thursday, January 27th, 2011

So many good soups!  I am actually eating this one as I type this great veggie soup recipe out for you.
Rebecca too, but her’s has some brown rice baby cereal mixed into it to make it easier to eat.

Poppy’s Curried Carrot & Apple Soup

2 tsp sunflower oil
1tbsp curry powder
11/4lb (500g) chopped carrots
1 large chopped onion
1 large chopped apple
4 cups (1L) vegetable stock
salt & pepper
chopped parsley

Heat oil in a large, heavy pan and gently fry curry powder for 2-3 minutes.

Add chopped carrots, onion, and apple.  Stir until well coated with the curry powder, then cover the pan.

Cook over low heat for 15-20 minutes, until softened.

Spoon the vegetables into food processor or blender.  Add half the stock and blend until smooth.

Return to pan and pour in remaining stock.  Bring soup to a boil and adjust seasoning to taste.  Garnish with parsley.

So Delicious!

Wordless Wednesday: To make up for the onions

Wednesday, November 10th, 2010
This picture makes me feel better about the onions. Clovey Pickled Beets and Really Dill Pickles.
I’m ready for Christmas.