Cinnamon-Sugar Pork Chop

Ingredients

• 1 Granny Smith Apple
• 2 Celery Stalks
• 6 oz Green Beans
• ⅞ oz Butter
• 6 tsp. Chicken Base
• 2 Bone-in Pork Chops
• 3 ½ oz Seasoned Croutons
• 2 tsp. Cinnamon Sugar
• 1 ½ tsp. Cornstarch
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Pan

2. 2

   Cook Within: Use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops. Season with a pinch of salt and pepper. These shallow slashes will keep the pork chop flat and prevent ”cupping”, or curling up on itself, which prevents you from getting an Cinnamon has a long history of being highly prized. In some ancient cultures, it was a gift to monarchs and gods; cinnamon was given to the temple of Apollo at Miletus. In Middle Kingdom China, cinnamon was thought to confer immortality and pieces of cinnamon, carried on a person, were thought to halt

3. 3

   Prepare the Ingredients: Core apple and cut into ¼” dice. Trim ends off celery and cut into ¼” dice. Trim ends off green beans. Cut butter into ¼” dice. Combine 1 ½ cups water and chicken base in a measuring cup. Rinse pork chops, pat dry, and season both sides with a pinch of salt

4. 4

   Cook Pork Chops and Green Beans: heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until well-browned, 3-4 minutes. Flip chops and sprinkle with half the cinnamon sugar. Flip again and cook until sugar caramelizes, 30 seconds. up. Sprinkle with remaining cinnamon sugar and roast until chops reach a minimum internal tempera- ture of 145 degrees and beans are crisp tender, 8-10 minutes. Reserve pan; no need to wipe clean. Begin the Stuffing Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil, apples, celery, ¼ tsp. salt and a pinch of pepper to hot pan. Cook, stirring occasionally, until browned, 5-7 minutes.

5. 5

   Make the Sauce: Return pan used to sear chops to high heat. Mix cornstarch into remaining chicken broth and add to hot pan. Bring to a boil. Once boiling, reduce heat to low and cook until thickened, 1-2 minutes. If sauce is too thick, loosen with water 1 Tbsp. at a time until it reaches desired thickness.

6. 6

   Stir 1 cup chicken broth (reserve remaining for: sauce) into stuffing. Raise heat to high, bring to a boil, and stir in croutons until moist. Dot top with butter, place pan in oven, and bake until golden brown on top, 18-20 minutes. While stuffing bakes, with 2 tsp. olive oil and ¼ tsp. salt. Spread into a until tender and beginning to brown, 6-8 minutes. While green beans bake, sear chops.

7. 7

   Plate the Dish: Arrange pork chops, stuffing, and green beans on a plate and pour sauce over chops. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. 1 cup is used in stuffing and remaining in the recipe before you start–we promise it will be time