Tonight's dinner was great! I found a couple new recipes, and added some homemade mashed potatoes (this time I used some fingerling potatoes and mashed them with milk, sour cream, cream cheese, butter, salt & pepper).

The pork chops were really good. The horseradish really adds a nice kick, which makes it a different take on a seemingly normal pork chop dish.

Pork Chops with Horseradish Apples
Gourmet November 2008

Quick & Easy
Low Cal, High Fiber, Healthy

yield: Makes 4 servings
active time: 20 min
total time: 40 min

Nothing evokes the fall season like a plate of pork chops and apples, but we upped the ante with spicy horseradish, which adds new verve to this timeless dish.

4 center-cut bone-in pork chops (about 1/2 inch thick)
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 Granny Smith apples, peeled, cored, and cut into 1/3-inch wedges
⅓ cup dry white wine
⅓ cup water
1 tablespoon drained bottled horseradish, or to taste
2 tablespoons chopped chives

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.

Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.

MacGourmet Rating: 4 Stars

I had never made brussels sprouts before tonight. I had only eaten them once - at Iron Chef Michael Symon's restaurant, Lola, in Cleveland. These turned out awesome! I made a few changes - I used navy beans and Parmesan cheese. The flavor was really nice! I was surprised - I know a lot of people hate brussels sprouts. Dino usually hates them, but really liked them prepared this way. He even went back for seconds! I think I'll try more recipes with them now that I've had a successful dinner including them.

Brussels Sprouts with White Beans and Pecorino
Bon Appétit November 2005

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

8 tablespoons extra-virgin olive oil, divided
2 lbs. brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

MacGourmet Rating: 4 Stars

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