Pork Chops With Apples & Boneless Chicken Breast With Leek and New Potatoes

So this is something I (Brenda) serve on the nights we work late at the office or on webinar nights. The dinner usually takes me under 30 minutes to make with a salad I’ve already prepared.

Pork Chops with Apples

Ingredients:

2 pork chops

1 red onion, sliced thin

2 apples. Peeled and sliced thin

6 small new potatoes, sliced thin

Salt and Pepper

Ghee/clarified butter (Get the recipe) (can stand higher heat than butter), pork or duck fat

Heat large frying pan over medium high heat. Once heated, add enough fat to coat the bottom of the pan. Add the pork chops. Then add the onion, potatoes around the port chops and generously salt and pepper chops and potatoes and onions. Once the chops get a good sear (you can tell because they will not be stuck to the pan) flip them over and then the potatoes and onions. Again generously salt and pepper the pan. Add the apples and cover the pan until chops are cooked to desired doneness.

Serves 2 in under 30 minutes.

When doubling or tripling the recipe I cook the chops in the pan first to get a seer on each side. Remove the chops and add a little more fat, the onions and potatoes and cook for about 5 minutes and stir, add the apples and place the chops on top of the apples and cover. Cook until the chops are heated through.

Boneless Chicken Breast with Leek and New Potatoes

2 Chicken Breasts

2 large leeks, tender parts only, thinly sliced

6 small new potatoes, sliced thin

Salt and Pepper

Ghee/clarified butter {Get the recipe} (can stand higher heat than butter), chicken or duck fat

Heat frying pan over medium high heat. Once heated, add enough fat to coat the bottom of the pan. Add the chicken. Then add the leek and potatoes around the chicken and generously salt and pepper. Once the chickens get a good sear (you can tell because they will not be stuck to the pan) flip them over and then the potatoes and leek. Again generously salt and pepper the pan. Cover the pan until the chicken is cooked through. Serve the chicken with the leek on top as a garnish. It’s sweet and delicate and adds a nice flavor.