2019-10-01_Good_Housekeeping_UserUpload.Net

SEARED PORK CHOPS & APPLES

WITH CIDER SAUCE G

Active 30 min. | Total 40 min.

3 Gala apples, each cored

and cut into 8 wedges

6 small shallots, quartered

3 Tbsp olive oil, divided

10 sprigs thyme, divided

Kosher salt and pepper

4 small bone-in pork chops (about 21⁄2 lbs)

1 12-oz bottle hard apple cider

1 Tbsp whole-grain mustard

1. Heat oven to 425°F. On rimmed baking
   sheet, toss apples and shallots with 1 Tbsp
   oil, 4 sprigs thyme and pinch salt. Roast
   until golden brown and tender, 13 to
   15 min.


2. Meanwhile, heat remaining 2 Tbsp
   oil in large skillet on medium-high. Season
   pork chops with 1⁄2 tsp each salt and
   pepper and cook chops until golden
   brown and just cooked through (140°F
   on instant-read thermometer), 7 to 9 min.
   per side; transfer to plates.


3. Drain off and discard any fat in skillet
   and return to medium-high heat. Add
   cider, mustard and remaining sprigs thyme
   and vigorously simmer until reduced to
   1⁄3 cup, 8 to 10 min. Serve pork chops with
   roasted apples and shallots and spoon
   pan sauce over top.
   SERVES 4 About 635 cal, 31.5 g fat (9.5 g sat),
   49 g pro, 495 mg sodium, 29 g carb, 4 g fiber

THE WORKBOOK

SPINACH AND ARTICHOKE

MAC & CHEESE M V

Active 30 min. | Total 55 min.

Kosher salt and pepper

1 lb short pasta, such as orecchiette

2 cups whole milk

1 8-oz pkg. cream cheese, cubed

8 oz sharp Cheddar, grated (3 cups)

1⁄8 to 1⁄4 tsp cayenne

6 Tbsp unsalted butter, at room temp,

divided, plus more for greasing

2 cups packed fresh baby spinach,

chopped

1 8-oz jar marinated artichokes, drained

and roughly chopped

1 1⁄2cups crushed Ritz crackers

(about 11⁄4 sleeves)

3⁄4tsp garlic powder

1. Heat oven to 375°F. Grease 13- by 9-in.
   baking dish.


2. In large saucepan, bring 4 cups water
   and 1⁄2 tsp salt to a boil on high. Add pasta
   and cook, stirring occasionally, 8 min.


3. Stir in milk and cream cheese and cook
   until cream cheese has melted and pasta
   is al dente, about 5 min. more.


4. Remove pan from heat and stir in
   2 cups Cheddar, cayenne, 3 Tbsp butter,
   and 1⁄4 tsp each salt and pepper. Fold in
   spinach and artichokes, adding milk if the
   mixture is too thick. Transfer mixture to
   prepared baking dish. Top with remaining
   1 cup Cheddar.


5. In medium bowl, combine crackers
   with garlic powder and remaining 3 Tbsp
   butter. Sprinkle crumbs evenly over pasta.


6. Bake until sauce is bubbling and
   crumbs are golden brown, about 20 min.
   Let cool 5 min. before serving.
   SERVES 8 About 655 cal, 38 g fat (19 g sat),
   19 g pro, 760 mg sodium, 60 g carb, 3 g fiber

This Month’s Eats p. 92

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KITCHEN

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