Cooking Light Success

I recently subscribed to Cooking Light and I'm obsessed! The recipes are easy and taste great- we've loved everthing so far. Also, it's great to have seasonal menu options every month. Mr. SE and I have been expirimenting with different dinner meals, and this is what we made last night.

Pork Chops are our new favorite! We've made two Cooking Light pork chop recipes and loved it. Bonus? Pork is cheap! Both of these recipes called for tenderloin, but we made them with chops instead. A+

From the magazine "Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad."

Total: 20 minutes

Yield: 4 servings

Ingredients
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces (4 pork chops)
Cooking spray
2 tablespoons butter (Brummel & Brown spread)
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider (mix of cider vinegar & orange juice)
1 teaspoon fresh thyme leaves

Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Are you inspired to cook seasonally? Let me know if you have any great fall recipes we should try!