New Family Favorites!

If you're anything like me, you probably find yourself cooking the same old recipes each week, not because you don't want something new, but because these dishes are easy, always crowd pleasers, and you already have the stuff on hand. Well, the Brewer's have had it with the same old spread each week and we're busting out of this rut! (Forgive the oh so dramatic intro.) 

All that to say this...We've tried a few new recipes lately that totally hit the spot!

Pork Chops with Apple-Raisin Chutney:

Ingredients

• 2 tart green apples, such as Granny Smith ( 3/4 pound), peeled and cut into 1/2-inch chunks
• 1/4 cup sugar
• 2 tablespoons raisins, or dried currants (We used raisins)
• 1 tablespoon cider vinegar, or white-wine vinegar
• 1/2 teaspoon ground ginger
• 4 pork loin chops, each about 1/2 inch thick (about 1 1/2 pounds total)
• 2 tablespoons vegetable oil
• Salt and pepper

Directions

1. Make the relish: In a medium saucepan, combine the apples, sugar, raisins, vinegar, ginger, and cayenne over medium-high heat until the sugar dissolves, about 2 minutes. Reduce heat; simmer, partially covered, until apples are soft, 10 minutes, stirring occasionally.
2. Make the pork chops: Season chops with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork chops, and cook until browned, 3 to 4 minutes per side. Serve with apple-raisin relish.
   *The real recipe says 'relish', but that just makes me think of hot dogs. I like to call it 'chutney'. I think you'll find it's more fitting too :)
   http://www.marthastewart.com/341389/pork-chops-with-apple-raisin-relish

For Dessert...

Flourless Peanut-Chocolate Cookies:

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg (lightly beaten)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted salted peanuts (We skipped the peanuts)

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
   http://www.marthastewart.com/318109/flourless-peanut-chocolate-cookies

Both of these recipes came from www.MarthaStewart.com. Now, I know she may have had a little trouble with the law a few years ago, but the woman knows her way around the kitchen. I've used her recipes for big holiday meals as well as for quick sweets, and everything has been easy and delicious!

Happy Cooking!