Sautéed Pork with Apple Brandy Sauce and Roasted Carrots

This was a meal I wanted to cook because my wife, per her doctor’s orders, has to try to eat gluten-free for the next few weeks and she really didn’t like anything she had found so far. I also wanted to do it for her just to cheer her up! So let’s go.

Mashed potatoes – potatoes boiled until soft, drained, then put back on the stove where you add a lot of butter and cream, some salt & pepper and beat them until smooth.

Roasted carrots – medium carrots peeled, sliced in half, tossed in some olive oil, seasoned with some salt & pepper, tossed on a pan and put into a 400F oven until the edges start to turn golden brown.

While the carrots are roasting, dice up an apple, put it in a bowl with 4oz brandy, 4 tablespoons of sugar, one tablespoon of cinnamon and let it hang out until after you cook the pork cutlet.

Pork cutlet, last part, salt & pepper both sides cook in a medium hot pan with butter for a few minutes, turn and finish cooking until you have 145F internal temperature. Take it out of the pan and set it on a plate with the mashed potatoes and the carrots while you make the sauce.

Lastly the sauce, carefully pour the cup with the apple, brandy and seasonings into the hot pan, it might flame up a bit, stir all the tasty bits from the bottom of the pan left from cooking the pork. Let the apples cook for about 2 minutes while the pan sauce reduces. Turn off the heat and stir in a couple of tablespoons of butter and let them melt into the liquid in the pan. This should thicken the sauce a little. Check for seasoning and if all is good pour over the pork and enjoy a very delicious gluten-free meal!

Pan Seared Pork

~Enjoy~

Roast Chicken Mash & Peas

It’s funny how dinner comes about some nights. I look over at the drawers where I keep the onions and potatoes and I see 3 big potatoes starting to sprout, so I know I will use them in some way for dinner tonight.  Some more poking around I find a half-open bag of frozen peas and I knew I was making roast chicken for dinner anyway.

Started by peeling the potatoes and cutting them up into chunks because I’m going to make mashed potatoes. I put them in a pot, bring them to a boil, cook until they are fork soft. Then drain them and put them back in the pot and on the stove. On low heat, and add a stick of butter and some half & half to get them to the desired thickness then I add the salt & pepper to taste. This is how they end up.

cut potatoes

mashed potatoes

Today I have chicken thighs that I seasoned with salt & pepper, a little paprika, some granulated garlic and sprayed them with a little oil. Set the oven to 400 degrees and put them on the next to the top rack. Cook until they are a dark golden brown or until a thermometer reads at least 165 degrees nearest the bone.

chicken prep

In a small pan I mixed together some chicken stock and some beef stock and let that reduce on the stove while the chicken cooked. While the stock was boiling, I mixed together 2 tablespoons of flour with 1/3 cup of water and while whisking the stock, slowly poured in the slurry in until the stock thickened into a sauce. Check it for seasoning, it might need some pepper to offset the saltiness from reducing the stock.

gravy

I took the frozen peas put them in a pot with some water to cover, brought them to a boil for a minute or two then drained most of the water. Add a good sized piece of butter and add some salt & pepper to your liking, turn the heat off under the pot, cover the pot and let it sit there until you are ready to serve dinner.

As you can see, I plated the mashed potatoes, made a well for the sauce, and filled it to the brim, put a couple of scoops of peas on the plate and then the crispy skinned chicken thighs on the plate.  Pour yourself some sort of refreshing adult beverage and dig in!  Enjoy ~

roast chicken and mash