pork, 'taters, and peas.

Just a quick-ish dinner today. Pork chops with apricot and sage sauce, some peas, and a potato gratin. The gratin probably took more time than the pork did as I had to reduce the recipe to about 1/4 of the serving. I saw the recipe from an episode of Cook's Country and decided I wanted to try and make it. No butter or cream? Yes, please! Fortunately, I found a recipe online for it and the rest is history. The pork chops were more an afterthought. After spending so much time on the potatoes, I just wanted to make something that I didn't have to think about. Luckily, the chops tasted great, lol.

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Pork Chops with Apricot-Sage Sauce
(slightly adapted from American Diabetes Association)

2 (4.oz) pork chops
1/4 cup finely chopped shallot or onion
1/2 cup fat-free, low-sodium chicken broth
2 large fresh sage leaves
2 tbsp all-fruit apricot spread
salt and pepper, to taste
olive oil

 
Season the pork on both sides with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Cook the pork for 6 to 8 minutes, or until just slightly pink in the center, turning once. Transfer to a plate. Cover with aluminum foil to keep warm.

Put the shallot in the skillet. Cook for 1 minute, stirring constantly.

Pour the broth into the skillet, stirring to dislodge any browned bits. Let boil for about 5 minutes, or until the liquid is reduced to about half (about 1/4 cup).

Meanwhile, chop the sage. Whisk the sage and apricot spread into the sauce. Spoon over the pork.

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Olive Oil Potato Gratin
(from Cully's Kitchen)

1 cup shredded Romano cheese
½ cup extra-virgin olive oil
¼ cup panko bread crumbs
Salt and pepper
2 onions (halved and sliced thin)
2 garlic cloves (minced)
½ teaspoon thyme
1 cup low-sodium chicken broth
3 pounds potatoes (peeled and sliced ⅛ inch thick)

 
Preheat oven to 400F and lightly spray a 13x9 casserole dish with cooking spray.

Place 2 tablespoons of olive oil in a large skillet over medium heat, add the onions and season with ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring frequently until onions are browned. Add the minced garlic and ¼ teaspoon thyme and continue to cook until fragrant. Stir in ¼ chicken broth and continue cooking until broth is evaporated. Remove from heat and set aside.

In a large bowl while onions are cooking mix together the Romano cheese, 3 tablespoons olive oil, panko bread crumbs, and ½ teaspoon pepper. Set aside.

Place the sliced potatoes in a large bowl and toss them with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon thyme.

Spread ½ of the sliced potatoes in the casserole dish and distribute the onion mixture evenly over the top followed by the other half of the potatoes. Pour the remaining broth over the potatoes, tightly cover with aluminum foil and bake for 1 hour.

Remove the casserole from the oven, remove the aluminum foil, and sprinkle the Romano cheese mixture over the top. Bake uncovered for an additional 15 – 20 or until cheese mixture is browned.