Maybe it’s time for a food post after all the politics and gun slinging? I think so.
Last night, I took a break from my new Insta-Pot electric pressure cooker, I have been WEARING IT OUT! I love it. It was my birthday gift from my mom and it’s been a welcome addition to my kitchen! It pressure cooks, slow cooks, sautes, steams, makes yogurt. I’m not sure there’s anything it won’t do. The only thing I haven’t mastered in it yet is pressure cooking pork. I don’t think I have my timing quite right on it yet. That’s okay, it’ll come.
In the meantime, I had a couple of pork chops that I wanted to make for dinner last night. I had it in my head that I wanted to flavor them with apples and goat cheese. I wanted to stuff them with goat cheese but they were a bit too thin for stuffing. So, I decided to slather them with apple butter which I made myself from the delicious apples from Freedom Farms and canned last fall. Then, I rolled them in panko crumbs and browned them on both sides in a cast iron skillet. Lastly, I baked them at 325 for 30 minutes. They turned out delicious. I served the goat cheese on the side, which actually worked out really well because it was also excellent with the roasted truffle-salted baby potatoes.
The potatoes are super easy as well. Slice baby potatoes in half, spread out on cookie sheet and thoroughly cover with olive oil and sprinkle with truffle sea salt. Roast for 20-22 minutes at 450.
Super easy and super delicious dinner! C’mon, doesn’t this look yummy?