This dish came to me from my significant other of 23 years. David’s Italian heritage is what this dish is all about and it is the easiest, most wonderfully delicious dish that you could whip up for a quick dinner any night of the week!
I serve it with a Caprese salad (see MIXED GRILLE DINNER) and some fresh raviolis with a simple marinara sauce both of which you can purchase at your local supermarkets.
Of course, you can make your own sauce. I can recommend the traditional marinara sauce at Trader Joe’s to which I add a few italian spices and a drop of dry red wine to it to make it even tastier. It all works to make the quickest, easiest , yummy dinner. We hope you enjoy this dish as it is one of our longtime favorites. Thank you, David.
- Package of one inch or thicker boneless pork chops, or bone-in
- 1 jar of Pastene Vinegar Peppers
- olive oil ( not extra virgin)
- salt & pepper
- garlic powder
Krisann made this dish for Bill and I a few years ago and it was fabulous! She shared the recipe so I could make it for our celebration. I was surprised that it was so easy because it really comes out delicious and the presentation is quite impressive.
- 1 1/2 lb. boneless pork roast (This recipe calls for a roast this size, however, I made a roast that was 5 lbs. so I tripled the recipe.)
- 2 Red Delicious apples, peeled, cored and chopped
- 1 cup of Craisins (dried cranberries)
- 1/4 cup barbecue sauce (I used Sweet Baby Rays)
- 2 tablespoons light brown sugar
- Crazy salt
- Ground pepper
- Garlic powder
Put the roast in a roasting pan and coat with Crazy salt, pepper and garlic powder. Cook at 325 degrees for 20 minutes per pound. (Meat thermometer should read 165 degrees in the center.)
In a medium saucepan, add the apples, craisins, barbecue sauce, brown sugar and 1/4 cup water. Bring to a boil. Simmer for about 15 minutes, stirring often. The sauce should be slightly thickened.
Put the pork on a serving platter. Slice roast and pour sauce over the top. Enjoy!
(This recipe was adapted from Weight Watchers Simply the Best cookbook)