Candy Apple Pork Chops

After browsing through recipe's one day online I came across a pork recipe with peanut butter. I found this very interesting sounding and thought I would create something with this ingredient. I mixed some things together and next thing I knew I had what tasted like a candy apple with peanut butter and caramel, it brought back memories of child-hood!

* Made this on 5/1/12 and substituted the prunes and jelly for cranberry sauce. Also substituted the Gin for Spiced Rum! For a side I made Sauerkraut. I sauteed the sauerkraut with olive oil and butter then added 1/2 cup apple sauce, some dashes of vanilla extract and 1/4 tsp. cinnamon. Strain and Plate it directly next to and slightly on top of the pork. Delicious combo!

"Candy Apple Pork Chops"

Ingredients:

3 Boneless Pork Chops
1 c Peanut Butter
1/2 c Prunes
1/2 c Bread Crumbs
2 tbs Honey Apple Butter (jelly)

1/2 c Cranberry/Apple Juice

1-2 tbs Garlic (chopped)

3-4 tbs Gin

(you could probably substitute with beer, ginger ale or soda water/spritzer)

2 pinches Celery Salt

Directions:

1. Preheat oven to 425*
2. In a food processor mill the Prunes and a 1/4 c of the Cranberry Juice until somewhat smooth and mixed.
3. Pour Prunes in a bowl and add the Peanut Butter, Bread Crumbs and Apple Butter and mix, adding cranberry juice as needed until ingredients are just mixable (not watery).
4. Mix the Garlic and Gin together and pour on the bottom of a medium casserole dish.
5. Place the Pork in the dish and spread the Peanut Butter mixture on top of the pork no more than 1/2 inch thick, spread extra over the sides of the Pork. Sprinkle Celery Salt on top.
6. Place in oven until pork is cooked and topping has a nice crusty appearance about 30 - 40 min.

Tangalicious Steak Sauce

This sauce is perfect for steak, poultry and burgers. A tangy flavor with a hint of hot, perfect for barbeque. We use it for a steak tip salad, yum!

Ingredients:

1/4 c Maple Syrup

1/4 c Ginger Terryaki Sauce

1/4 c Wild Maine Blueberry Barbeque Sauce

* purchased at Hannaford's, could substitute with another barbeque type sauce

2 tsp Rye's "Winter Garden" Mustard (Dill, Garlic, Celery)

1 tsp Garlic (chopped)

1/2 tsp. Salt

1/2 tsp. Pepper

* We like to mix this sauce with some steak tips, add mushrooms, mozeralla balls, chick peas and cranberries and put it on a bed of greens. Fantastic salad like you'd get at a resturaunt!