Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed of fat
• 1/4 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground pepper
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1/3 cup finely chopped shallot (1 large)
  
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  
• 1/2 cup brewed black tea
• 1/2 cup blackberry juice
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons cornstarch
  
• 1 1/2 teaspoons water
  
• 1 cup fresh Blackberries
• 2 teaspoons butter

Recipe Directions

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.) Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add tea, black blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Source:Blackberries and Pork Chop Recipe

Pork Chops with Savory Apple Stuffing

Great recipes really don't get any easier than this! If you think this might be a little on the sweet side for you, you can always substitute the ground cinnamon with paprika. I love the other white meat!

Ingredients

• 1 cup applesauce
  
• 1/2 cup water
  
• 2 tbsp. margarine or butter, melted
  
• 1 stalk celery, chopped
  
• 2 tbsp. raisins
  
• 4 cups herb seasoned stuffing
  
• 4 pork chops, 3/4 inch thick
  
• ground ground cinnamon
  
• Apple slices for garnish

Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Buffalo Salad

Baked Potato with Rib Eye Steak Hash

This is one of my favorite comfort foods of all time. Everyone loves a baked potato, if you add a great rib eye steak to the recipe, it's even more irresistible!

Ingredients

• 4 large russet potatoes (each about 10 ounces)
  
• Olive oil
  
• Coarse kosher salt
  
• 1 10-ounce rib-eye steak
  
• 2 tablespoons olive oil
  
• 2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
  
• 1 large onion, halved, thinly sliced
  
• 2 red jalapeno chilies halved, seeded, very thinly sliced crosswise
  
• 1 cup heavy whipping cream
  
• 2 teaspoons chopped fresh marjoram
  
• 4 teaspoons butter
  
• Fresh marjoram sprigs (optional)
  

Directions
Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour. Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes. Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper. Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.
Source:Hash