Sundays are busy days for us, even more so since we just got back from a fantastic vacation with our dear friends! I decided to pull out the crock-pot to prepare the thick, juicy pork chops that I bought from the Logan Square Farmer’s Market last week.
The second part of the meal was a lucky find when I was digging around the internet for a good recipe for Golden Beets. I can’t believe I have waited 25 years to taste golden beets! They are so delicious and satisfying with their full, sweet and earthy flavor. We paired the pork chops with a spicy golden beet recipe and sweet melon. It was a wonderful end to a great weekend.
The golden beets I made courtesy of a great recipe from Sonnet at For the Love of Food. I decided to peel them and chop to look like house potatoes. After mixing the spices and tossing with coconut oil, I roasted them at 400 for about 35 minutes. They tasted better than french fries! Ok, that’s a lie, but fantastic all the same and so much healthier.
The apple pork chops were my own recipe and a launching point for more!
Apple Pork Chops
1 gala apple, sliced
1 sweet onion, sliced
3 small carrots, sliced
1/2 cup of raisins
1 cup fruit juice (I used natural black cherry but apple would be great too!)
1 TBLS apple cider vinegar
1 cup water
1/4 cup honey
Salt and pepper to taste
Slice apple, carrot and onion and layer bottom. Put chops on top of veggies and put another layer on top. Combine juice, vinegar, water and honey. Mix and pour over chops. Salt and pepper. Sprinkle with raisins. Slow cook on low for 8 hours.