Garlic Herb Pork Chops, Apple Sauce, Mashed Potatoes and Fried Cabbage with Bacon

Ingredients

• 2 lb Apples (A mix of sweet (like Honeycrisp or Gala) and tart (like Granny Smith) is recommended. Cored, peeled, and chopped into 1-inch pieces.)
• 0.5 cup Water
• 2 tbsp Brown Sugar (Packed. Adjust to taste or omit for a no-sugar version.)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 pcs Cinnamon Stick (Or 1/2 teaspoon ground cinnamon)
• 0.125 tsp Salt (A small pinch to enhance flavor)

Instructions

1. 1

   Prepare the apples by peeling, coring, and chopping them into roughly 1-inch pieces. This ensures they cook evenly.

2. 2

   In a medium saucepan or Dutch oven, combine the chopped apples, water, brown sugar, fresh lemon juice, cinnamon stick, and salt. Stir everything together until the apples are coated.

3. 3

   Place the pot over medium-high heat and bring the mixture to a boil. Once it begins to bubble, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes.

   • Stir occasionally to prevent the apples from sticking to the bottom of the pot.
   • The apples are ready when they are very tender and can be easily pierced with a fork.
4. 4

   Remove the pot from the heat. Carefully take out and discard the cinnamon stick.

5. 5

   Mash the cooked apples to your desired consistency. For a chunky sauce, use a potato masher or a fork directly in the pot. For a smoother, puréed sauce, use an immersion blender or carefully transfer the mixture to a standard blender.

   • If using a standard blender, allow the mixture to cool for a few minutes before blending to avoid steam buildup.
6. 6

   Let the apple sauce cool for at least 10 minutes before serving. It will thicken as it cools. Serve warm, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 8 slices Thick-Cut Bacon (chopped into 1-inch pieces)
• 1 medium head Green Cabbage (about 2 lbs, cored and roughly chopped)
• 1 medium Yellow Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium.
   • Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crispy and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
2. 2

   Sauté the Aromatics

   • Add the sliced yellow onion to the hot bacon fat in the skillet.
   • Sauté for 3-4 minutes, stirring frequently, until the onion has softened and become translucent.
   • Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Cook the Cabbage

   • Add all of the chopped cabbage to the skillet. It will look very full, but it will cook down significantly.
   • Season with salt and black pepper, then toss everything together to coat the cabbage in the seasoned bacon fat.
   • Cover the skillet and cook for 5 minutes. This allows the cabbage to steam and wilt.
   • Uncover and continue to cook for another 3-5 minutes, stirring occasionally, until the cabbage reaches your desired tenderness. Aim for tender-crisp, not mushy.
4. 4

   Finish and Serve

   • Pour the apple cider vinegar into the skillet. Stir and scrape up any browned bits from the bottom of the pan.
   • Return the cooked bacon to the skillet and toss to combine everything.
   • Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately.