“So what did you have for dinner?” When I was a kid, this was one of the typical topics of conversation with my friends. I used to love to say, proudly, that I had ‘Pork Chops with Apple Sauce.’ I guess I liked saying it because it sounded so much fancier than the usual fare. And it wasn’t just meat – it was a meat with a sauce.
However, it was the more exotic “Mutton Chops with Apple Sauce” that I longingly yearned for. Yet, I didn’t get to try lamb until I was in my 20’s. It was not what I expected.
I actually had no idea what mutton was, but I wanted it. I wanted it mostly because other people had it and I didn’t. And it sounded just that much more glamorous than pork chops. Growing up, we didn’t eat a lot of fancy stuff.
Over the course of my life, I have eaten my share of really gross things. I believe that is a sign of life well lived.
In addition to lamb, I have tried cow tongue, tripe, spam, snails, vegemite, canned asparagus, pickled eggs, pickled herring, frog legs, chickens’ feet, shark, along with several unidentifiable foods at various Dim Sums. Yet, not every disgusting food experience elicits the same intense revulsion. Lamb is currently leading in the gross food race. Yet, it wasn’t just about the taste of the lamb- it was the smell I couldn’t shake.
Both taste and smell play a huge role in the taste of food. And although each sense has its own receptor organs, both senses are intimately entwined. And smell is actually our strongest sense when it comes to emotion in memory and is extremely powerful in relation to food. 25 ish years later, I cannot smell lamb without some really bad accompanying flashbacks.
I have used the terms lamb and mutton interchangeably because they are both the meats of domestic sheep. However, there is a difference. Mutton is actually the meat of the adult sheep and lamb is the youngin’. It was lamb I ate that night, which is more expensive and supposed to be superior to mutton. I can’t even begin to fathom how mutton would have tasted.
I am sticking with pork!
And so on that note…here is an amazing Pork Chop with Apple-Sage Sauce recipe. This is one that you will want to make for dinner! It’s another one of my favourite go-to dinner recipes that can be made in under 30 minutes, so it’s realistic for a weeknight.
I got this recipe out of Chatelaine magazine about 10 years ago. It’s a fast and easy dinner recipe that’s a little fancier than the usual fare.
Hey, it’s meat with a sauce!
Pork Chops with Apple-Sage Sauce
Sage and apple are a perfect pairing in this quick, easy and delicious pork chop dinner than can be made in under 30 minutes
Credit: Author: Chatelaine Magazine, October 11, 2007 pg. 154
4 pork chops, each about 1/2 inch thick
1 apple, preferably Granny Smith (green)
1 Tbsp butter
1/2 tsp minced garlic
1/2 cup apple juice
1 Tblsp Dijon mustard
1 tsp ground sage leaves
1/4 tsp chili flakes
pinch of salt
fresh sage leaves (optional)
- Cut apples into quarters, then slice out the core. Cut into thick wedges.
- Melt butter with garlic in a large non-stick frying pan over medium heat. When bubbly, add apple. Turn occasionally, until golden on both side, 2-3 minutes, then remove to a small plate.
- Add pork to pan and cook until browned, about 3 minutes per side.
- In a bowl, stir juice and Dijon mustard and seasonings.
- Once pork is browned, pour in juice mixture and add apples. Reduce heat, cover and simmer, turning pork occasionally, until cooked through for 5-7 minutes
- Remove pork and apples from pan and place on plates.
- Boil sauce, stirring often, until as thick as you desire, 3 to 5 minutes. Pour over pork chops and apples.
Prep time: 8 minutes
Cook time: 17 minutes
Total time: 25 minutes
Nutritional Information: 27.7 protein, 13.9 g fat, 8.8 g carbs, 583 g sodium, .9 g fibre, 19 mg calcium, 276 calories
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