Smile.

I'm trying to get Evan a job as Cheerios' new spokesman

I’m trying to get Evan a job as Cheerios’ new spokesman

I’ve talked before about how much I hate wasting food, and I briefly mentioned how much I looooove roasting things as a way to preserve food that’s starting to wilt or look “iffy.” Well, let me mention it again: I LOVE roasting things.

I had some apples that were going mealy and some garlic that was about to sprout. Solution? Roast them on same sheet pan, until the garlic is golden mush and the apples were, well, kinda the same. I put the whole shebang in storage containers, and a few days later, I made this!:

Pan-Seared Pork Chops with Roasted Apple Roasted Garlic Gravy

[From my Facebook page] Anyway what I did was fry up some bacon, drain and chop it up. I browned the chops in the rendered fat, then set them aside. Then I added this huge head of escarole (which I would prolly not use again…it was a little bitter…I’d prolly use spinach or kale). I let it wilt, then removed it and set it aside. I added more oil to the pan, & I sauteed some onions, the roasted apples and garlic. Then I made a gravy—added a little flour to the pan, then stirred in some chicken broth and white wine. I popped the chops back into the mix, along with their juices and some fresh sage and thyme, and let them cook through.

To serve, I made a mound of mashed potatoes (I’d made because I had several Yukon Golds that were about to go bad) on a plate, topped with the wilted greens, then the chops with apple onion gravy, then the chopped bacon.

Important roasting update for smartass commenters

Seriously. Roast things.

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