Sweet and savoy meet!

Start with the spice rub.

 

Mix together in a small bowl the brown sugar, chili powder, cumin, garlic powder, onion powder, salt, pepper, and a little cayenne (if desired).

Rub pork chops and set aside. Bring 4 cups of water to a boil.

Chop potatoes and peel apple.

Cut both the onion and apple into slices. Set aside. In large skillet or fry pan begin heating oil. Add pork chops to pan and cook about 10 minutes or until internal temperature is 145 degrees F. Flip sides to cook evenly.

Once pork is cooked, remove from heat and cover.

Add chicken stock, garlic, thyme, wine, and butter. Slowly scrape browning from the bottom of the pan. Add in onions, green beans, and apples. Bring to a boil and reduce. Once apples and beans are tender, add the pork chops.

Drain potatoes from the water. Add butter, stock, Gouda, milk, and potatoes. Let sit to melt. Smash potatoes and mix to desired consistency. Season with salt and pepper. I had some great Gouda Supreme after a trip to Monroe, WI this last weekend.

 

Plate as desired.

Ingredients

Gouda mashed potatoes (small batch : 3 people)

2 large Russet/Idaho potatoes

1 tbsp butter

3 tbsp milk

3 tbsp chicken stock

Heavy chunk of Gouda!

Salt and pepper to taste

 

Pork Chops

3 large butterflied pork chops (get size based on desired servings, mine were about 1/2 lb each)

1/2 red onions- sliced

1 Granny Smith apple- peeled and sliced

1 tbsp chopped garlic

3 tbsp olive oil

1/2 cup chicken stock

1/4 cup Sherry wine

1 tbsp butter

1/2 tsp thyme or 1 heavy sprig

2 tbsp brown sugar

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Cayenne (desired)

Green beans