Fall Dinner

 Breaded  Pork Chops with Applesauce

Ingredients

2 bone-in pork chops, each ½ inch thick

1 tablespoon honey mustard

1 tablespoon mayonnaise

1 tablespoon all-purpose seasoning

1 cup cornflake crumbs

Homemade Applesauce, see the recipe below

Directions

Air-Fryer Directions

Combine the mustard and mayonnaise in a small bowl. Mix the all-purpose seasoning with the cornflake crumbs. Spread the mustard sauce on each side of the pork chops and dredge in cornflake crumbs.

Chill in the refrigerator for an hour or two.

Preheat the air fryer to 400 degrees. Place breaded pork chops into the air fryer in one layer and cook f0 minutes, carefully turning  over halfway through cooking. If cooking 1 inch thick pork chops, cook for 14-15 minutes.

Conventional Oven Directions

Bake, in a preheated oven at 375 degrees F uncovered, for 15 minutes. Turn the chops. Bake for 10 more minutes, or until the chops are tender and just slightly pink in the center.

Homemade Applesauce

4 apples - peeled, cored and chopped

¾ cup water

¼ cup white sugar

½ teaspoon ground cinnamon

Directions

Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, about 15 to 20 minutes.

Allow the apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Roasted Sweet Potatoes 

Ingredients

  

2 small sweet potatoes, peeled

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon kosher salt

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Directions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

With a sharp knife, cut each potato lengthwise into quarters. 

Place the wedges in a medium bowl or plastic bag and the olive oil. Toss to evenly coat. Add seasonings and toss.

Place the wedges on the prepared baking sheet, in a single layer, and bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 10-15 minutes, or until wedges are lightly browned and tender.

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Roasted Broccoli Florets

Ingredients

12 ounces broccoli florets

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Red pepper flakes

Directions

Cook with the sweet potatoes above if using.

Preheat the oven to and line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.

Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.