Tender Pork Chops with Apples and Onions

Thanks to a Costco sale on pork chops, I had enough meat to make this meal twice in two weeks!  Mashed potatoes is a must.  The recipe couldn't be more simple, but you do need to allow three hours to cook, so plan ahead.

• 4 bone-in pork loin chops (at least 1/2-inch thick) (I used boneless both times)
• 2-3 granny smith apples, peeled and sliced about 1/4-inch thick
• 1-2 yellow onions, sliced
• 1/3 cup brown sugar
• Kosher salt and freshly ground black pepper
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• Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
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• Serve each pork chop with mashed potatoes and topped with the apples and onions.

Overnight Cinnamon Eggnog French Toast

Happy New Year!  I think this might become a New Year's morning tradition in our home, because who doesn't love starting a new year by eating dessert for breakfast?!  I made several changes that are reflected below.  The original recipe can be found here. 

1 loaf day-old French bread cut into 1” cubes
6 eggs
2 cups eggnog (full fat)
1/2 cup milk (whatever kind you want to use)
1/4 cup pure maple syrup
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt

Brown Sugar Pecan Crumble Topping

1 1/2 cups pecans, chopped

1 Tbsp pure maple syrup

1 tsp vanilla extract

1/2 cup butter, cubed (1 stick)

1/2 cup packed light brown sugar

1/3 cup flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1. Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.
2. In a large bowl, whisk together all remaining ingredients (not including Crumble topping) then evenly pour over bread cubes. Cover pan and refrigerate overnight.
3. Brown Sugar Pecan Crumble:  Add pecans to a medium bowl and add 1 Tablespoon maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
4. Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles (or use a pastry cutter).  Add brown sugar mixture to pecans and toss to evenly combine.
5. Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and/or bananas and lots of coffee!