It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is WINTER PORK CHOPS!!

These are called “winter” pork chops, but it’s because it includes apple cider and cinnamon, flavors which come front and center in the fall, and is basically a stew. However, this recipe can be made year round. It’s too delicious to be relegated to one season. Add some hot bread or buttered new potatoes and you’ve got a satisfying meal for the family!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 692 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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WINTER PORK CHOPS
[Serves 4]

1 T. flour
1-1/2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. black pepper
4 boneless pork chops
3 T. butter
1 pint brussel spouts
1/2 pint pearl onions
4 lg. carrots pared and sliced
1/2 head cauliflower, cut into flowerets
1 cup apple cider
3 T. ketchup

On waxed paper, combine flour, sugar, cinnamon, and pepper. Coat chops with mixture on both sides.

In large skillet, melt 2 tablespoons butter over med-high heat. Add chops; cook until lightly browned. Remove to plate. In skillet, melt remaining 1 tablespoon butter. Add vegetables. Saute until browned. Return chops to skillet. Stir in cider and ketchup and 1/4 tsp. salt. Bring to boil. Cover; simmer 20 minutes, until pork is tender.

Happy Eating!