Everyone is always telling me they want me to do more recipes. May I start by apologizing? I am sorry. When we began this blog a year ago, I was cooking my nips off and sharing recipes all the time. Well, times have changed and this ole girl is working full time, which means less time in the day for photographing and styling food posts. I have felt bad about this, but we have to evolve and go with the flow and here we are. And here I am. On the eve of this post, I had still not determined what I was going to write about, fresh off a “we need more food” text convo with my sisters, I was in a tizzy. But like my blog posts always come, this one also, came like that!
Duh! Just because I am working doesn’t mean I can’t do food posts. I’m still cooking! I am still feeding my family! Did I mention, I am still cooking? Only difference, I have some assistance. BLUE APRON! Yeah, still totally in love and obsessed with this awesome company and they are still, without fail, delivering in my kitchen.
Last night’s menu consisted of pork chops and fall vegetable hash. Just when I didn’t think this grub could get any better, it did. Secretly I was extra excited to make this meal because my ladies and I were chatting on the train (I got them hooked) and they had already made this meal earlier. Rave reviews from their kitchen. Rave reviews from mine. Blue Apron meals are consistent. They take thirty-five minutes to prepare and cook, door to door, and when you lick that last bit of goodness off of your plate because it is “finger lickin good”, you know you just whipped up healthy, wholesome goodness.
Today is your lucky day! I am sharing my possibly favorite Blue Apron meal to date, Pork Chops and Fall Vegetable Hash. Enjoy!
4 Boneless, Center Cut Pork Chops
3/4 C. Wild Rice
6 oz. Brussels Sprouts
1 Red Onion
1 Sweet Potato
4 Tablespoons Butter
3 Tablespoons Pork Demi-Glaze
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Pork Spice Blend (Blue Aprons Spice Blend consisted of Whole Yellow Mustard Seeds, Sweet Paprika, Thyme, Oregano and Ground Fennel Seed
1. Cook the rice: Heat a medium pot of salted water to boiling on high. Add the rice and cook for 27 minutes or until tender. Drain, return to pot, stir in half the butter and season with salt and pepper. Set aside.
2. Prep the ingredients: While the rice cooks, rinse and dry all the produce. Peel and dice the sweet potato. Cut of stems of Brussels sprouts and quarter. Dice the onion. Peel, core and dice the apple; place apple in a bowl and toss in the vinegar to prevent browning. (Didn’t know you could do that!)
*Learn something new every time I make a Blue Apron meal.
3. Start the hash: Heat 1 tablespoon of olive oil on medium -high heat and add the sweet potato. Season with salt and pepper. Cook and stirring occasionally for 3-5 minutes or until lightly browned and fork tender.
4. Finish the hash: Add the sprouts and onion to the pan of sweet potato. Season with salt and pepper. Stir occasionally for 3-5 minutes. Add the apple. (I didn’t. I threw mine in raw when all was done. I am crazy like that.) Transfer to a bowl.
5. Cook the pork chops: Pat the chops dry, season both sides with salt and pepper and spice blend. In the hash pan, add 1 tablespoon of olive oil on medium high. Cook the chops for 3-4 minutes each side, or until browned. Leave browned bits in the pan.
6. Make the pan sauce and serve: In the pan with the browned bits, add the rest of the butter, the demi glaze and a 1/4 cup of water. Bring to a boil and then reduce the liquid. When all of the flavors are combined, prepare your dishes with equal parts hash, rice and pork. Top the pork with a dollop of the sauce and serve.
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