My mom’s birthday was on May 1 so I made a birthday dinner for her that included pork chops, mashed sweet potatoes, green beans and maple glazed carrots. The entire meal was delicious and relatively simple an quick.
The pork chops were from a tweet I saw that had this recipe. Unfortunately I didn’t keep the name of the person to credit them. The original recipe called for 1/4 c lemon juice and onion gravy mix instead of onion soup mix – I used what I had on hand and omitted what I didn’t. They were still good.
My mom picked carrots for a side dish – these are similar to another recipe I made for maple glazed carrots but different enough to post again. They were mighty delicious.
Grilled Pork Chops
1 envelope onion soup mix
3/4 c water
2 Tbsp. Olive oil
2 Tbsp. catsup
1 Tbsp. soy sauce
4 to 6 bone-in pork chops
Combine contents of soup mix, water, oil, catsup and soy sauce. Arrange chops in shallow pan; pour mixture over and let stand at least 30 minutes, turning occasionally. Drain excess liquid. Grill over hot coals or in broiler about 6 inches from the heat for 30 minutes or until done, turning frequently and brushing with liquid mixture.
Paula Deen’s Mashed Sweet Potatoes (Recipe adapted from Paula Deen)
2 sweet potatoes, peeled and chopped
1/4 c unsalted butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Add the potatoes to a large Dutch oven and cover with water. Bring to a boil over medium-high heat. Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the Dutch oven and add the butter, honey, cinnamon, and salt. Beat at medium-low speed with an electric mixer until smooth or with a masher.
Maple Glazed Carrots (Recipe from Whole Foods)
1 (16-ounce) bag baby carrots (about 3 1/2 cups)
1 Tbsp butter
2 tsp pure maple syrup
Sea salt to taste
Pepper to taste
Dash of cinnamon
Place carrots in a pot and fill with water to cover carrots. Bring water to boil and cook carrots for 15-20 minutes or until desired doneness. Pour butter and maple syrup into a sauté pan. When carrots are done, drain and sauté them for just a couple of minutes in the butter and maple syrup over medium-high heat. Sprinkle with a dash of cinnamon.