Fall Comfort Food: Pork Chops & Pot Pie

Happy beginning of fall! Crisp air, scarves and sweaters, fall colours and comfort food, just a few of my favourite things about fall. I can't help it, the cooler weather and shorter days make me want to hole up in the kitchen and cook nothing but hearty meals. Get cozy and warm this fall with these comforting classics...

Pork Chops with Apples & Onions
Serving size: 2

Prep time: 10 to 15 minutes

Cook time: 35 to 40 minutes

What you need:

2 bone-in pork chops

coarse salt and fresh ground pepper

1 tbsp olive oil 

2 tbsp butter

1 medium white onion, thinly sliced

1 large green apple, cored and thinly sliced

1 1/2 cups chicken stock (white wine or beer can also be used)

What to do:

Generously season both sides of the pork chops with salt and pepper.

Heat a cast-iron skillet over high heat and then swirl with olive oil.

Sear each side of the pork chops until golden brown, about 10 minutes. Transfer pork chops to a plate.

Swirl the butter into the skillet.  Add the apples and onions. 

Saute until the onions are slightly caramelized and the apples are slightly soft, about 10 minutes.

Stir in the stock or liquid of choice.  Return the chops to the skillet.

Allow the sauce to simmer, cooking the chops until tender, approximately 15 minutes.  

Turn the chops half way through and covering with apple mixture.

Allow the sauce to thicken slightly.

Serve with sides of your choice (we had roasted broccoli, cauliflower and potatoes).

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I'm not the only one with a tasty fall recipe, today is a 2-for-1 post...

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What is The So-Called Homemaker about?

The So-Called Homemaker is a blog about life at home and beyond!  While I may be a stay-at-home-mom, I’m also a licensed realtor, and have plenty of interests besides!  My blog is everything from parenting tips to recipes, book reviews to random facts!  Stop by and say hi!

What is your favourite fall recipe?

Savory Chicken Pot Pie

What you need:

1 pound skinless, boneless chicken breast halves, roasted and cubed

1 cup sliced carrots

3/4 cup frozen peas

3/4 cup corn kernels

1/3 cup butter

1/3 cup chopped onion

1/3 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups chicken broth

2/3 cup milk

2 pie crusts

What to do:
Preheat oven to 425 degrees.

In a saucepan, combine carrots, peas, and corn.  Add enough water to cover the vegetables, then bring to a boil.  Boil for 15 minutes.  Drain vegetables and place into a large bowl.  Stir in roasted chicken.

In the same saucepan (save yourself some dishes!), melt the butter and then cook the onions until slightly softened.  Add the flour, salt, and pepper.  Allow to cook for about a minute.  Add milk and chicken broth slowly.  Simmer until thick.

Put one pie crust in the bottom of your pie tin.  Pour the chicken and vegetable mixture in.  Then pour the sauce (which should be smelling heavenly about now) over the vegetable mixture.  

Place top crust on, seal the edges, and cut away any excess dough.  Then cut a few slits in the top. Bake for 30 to 35 minutes until it looks like a chicken pot pie should.  Allow to cool before serving.

What is your favourite fall recipe?