Had a friend over for dinner. This was originally planned as a cook-out. But with thunderstorms in the forecast, we moved it inside. For an inside meal, I thought pork chops were a better choice than brats.
I started with the baked potatoes. I took Russet Potatoes. Washed them well, using a brush. Poked about eight homes in each with a fork. Rubbed olive oil on the outside and sprinkled sea salt over them. The oven was set at 350 degrees. I put a cooking sheet on the bottom rack in the oven, and the potatoes on the too rack just over the cooking sheet. These baked for an hour.
For the pork chops, I seasoned with salt and pepper. I had 3 pork chops for this recipe. In a measuring cup, I mixed 1/4 cup apple cider vinegar, 2 cups apple juice and a tablespoon of brown mustard. I sliced half an onion into small pieces, minced three gloves of garlic, minced about a teaspoon of fresh rosemary, and diced half a yellow pepper. I placed all of these under and over the pork chops in a pan. I then poured the apple cider mixture over the pork chops. This was tipped off with two diced apples. The oven was already at 350. I put the pork chops in the oven about half an hour after the potatoes started. They cooked for forty minutes total.
In the meantime, my daughter is not a fan of my apple pork chops. So I prepared separately one pork chop, seasoned with salt and pepper, mixed in with onions, garlic, bell pepper slices, rosemary and olive oil. This also cooked at 350 at the same time as the apple pork chops.
All in all, I was happy with the meal and with the company! Next time, I may add more mustard.
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