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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
Four 12-oz. center-cut pork chops
4 large sweet potatoes
2 slices smoked bacon (diced)
1 spanish onion (peeled and diced)
3 MacIntosh apples (peeled, cored and sliced)
1 tbsp. cider vinegar
2 tbsp. dry currants
1 tsp. fresh thyme (finely chopped)
salt and pepper to taste



Instructions:
In a saute pan, cook the bacon and onions until onions are soft. Add the apple slices, currants, vinegar and thyme and cook until the apples are softened (but not mushy). Set this chutney aside until later. Place the sweet potatoes on a baking sheet and bake them at 350-degrees until they are fairly soft and set them aside to cool. Preheat both the grill and a deep fryer to 375-degrees. Salt and pepper the pork chops and grill them medium-well. Slice the potatoes lengthwise into four wedge-shaped quarters and when the pork chops are almost finished, deep fry the sweet potatoes until they are crispy. Serve pork chops immediately with the apple chutney and chef’s fries.


 

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