Here is a yummy, easy and not-very-expensive (when you find pork chops on sale) from-scratch dinner. I've made this recipe regularly since I found it in the January-February 2010 issue of Taste of Home's Simple & Delicious magazine. Apple dumplings would be a good dessert. Consider corn muffins for your bread.
On this particular night, I served the Maple Pork Chops with steamed broccoli, but a really good side is lime carrots (recipe follows).
MAPLE PORK CHOPS
4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1/2 cup dry bread crumbs
3 tablespoons butter
1/2 cup maple syrup
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1/8 teaspoon ground ginger
Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs.
In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees. Remove and keep warm.
Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.
Yield: 4 servings.
Source: Simple & Delicious Test Kitchen
1 pound fresh baby carrots
2 tablespoons water
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powder
1/4 teaspoon dill weed
Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender. Drain and keep warm.
Place brown sugar and butter in another microwave-safe bowl; cover and cook on high for 30-45 seconds or until sugar is dissolved. Stir in the remaining ingredients. Pour over carrots; toss to coat.
Yield: 4 servings.
Source: Simple & Delicious contributor Steve Foy of Kirkwood, Mo.