Apples, sweet potatoes complement smoked pork chops

I suspect many readers know this familiar mom story: Once you’re old enough, mom offers to make your favorite meal for your birthday (I always liked her breaded veal patties; she usually bought the patties pre-made, but breaded them herself). You grow up, move away, and whenever you visit home find mom either asking what you want for dinner or, more likely, already having your old favorite planned.

When brother Joe came back east this spring for a spell I decided to fill the role of our late, great mother and cook a few favorites, including mom’s pierogies and her nut roll. I remembered that mom often made some “hash” (beef and potatoes) for Joe as well, but had forgotten one of the most common dishes she served up whenever he flew in from Palo Alto: Smoked pork chops. Fortunately, oldest brother Jay (of “Uncle Jake’s Favorite Recipes,” to regular readers), mentioned them.

I’ve had mixed results the few times I made pork chops, so I did a web search to get some ideas, and came across this recipe at tasteofhome.com. The notion of apples and chops isn’t new to me, but layering the pork, sweet potatoes and apples in a rectangular pan for baking was. I suspect having the potatoes and apples on top of the pork assured the meat didn’t dry out, because it all came out great. The flavors really complemented each other, and this was a huge hit when I made them at the old West Hazleton Homestead, now brother Ray’s house.

This was fairly simple, but it didn’t go off without a hitch. I stopped at Wegmans to buy boneless smoked chops, but absentmindedly picked up regular ones. Meanwhile, MT had called my cell to tell me Schiel’s had some smoked chops, but I missed the call. After retrieving her message and realizing my mistake, I went and bought them, putting the regular pork in the freezer (they could be part of a future test kitchen).

But wait, there’s more. Schiel’s only had bone-in smoked chops. So I trimmed them, putting bones and what little meat remained on them in the freezer. MT, who loves gnawing at the last bit of meat on such bones, later took them out and cooked them up for a quick nosh. That’s one of the many ways we work well together: I almost never eat down to the bone with things like chops and ribs, putting them on her plate during a meal.

While they bake in one pan, I opted to split them into three serving dishes, which gave diners flexibility in portions. I accompanied the entree with some green beans, and some braised red beets.

Dobru chut!

Smoked Pork Chops with Sweet Potatoes and Apples (tasteofhome.com)

6 smoked boneless pork chops (7 ounces each)

1 tablespoon canola oil

4 large sweet potatoes, cooked, peeled and cut lengthwise into thirds

½ cup packed brown sugar

⅛ teaspoon pepper

2 large tart apples, peeled and thinly sliced

¼ cup apple juice or water

Heat oven to 325°. In a large skillet, cook chops in oil over medium heat 2-3 minutes on each side or until lightly browned; drain and transfer to a greased 13 x 9-in. baking dish. Top with sweet potatoes.

Combine brown sugar and pepper; sprinkle over sweet potatoes. Top chops and potatoes with with apples; drizzle with apple juice.

Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until meat is tender. Yield: 6 servings.

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