July 26th, 2007


Pie Night

Mark your calendars. The next pie night will be Friday, August 24th, from 6 pm until the pie or the people are gone.

If the weather cooperates, this one will be held in the pool and deck area of my building.

Would someone be willing/able to make a flier for this? (My graphic arts skills are nil.)

Pork with apples

  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 (3 oz.) boneless, lean pork steaks
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 Granny Smith apples, peeled, cored & sliced
  • 2 tablespoons minced onion
  • 1 cup apple juice
  • 1/2 cup dry white wine
  • 1/2 cup plain yogurt
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon dried thyme leaves

Combine 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat pork lightly with flour mixture. In large skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium hear. Add pork and brown. Set aside pork.

Add remaining butter to skillet and sauté the apples and onions until both are tender. Set aside apples with the pork.

Add apple juice and wine to skillet. Simmer 5 minutes. Combine yogurt, mustard, thyme, 2 tablespoons flour, salt and pepper (I omitted salt and pepper). Stir yogurt mixture into juice mixture. Simmer 5 minutes until smooth.

Pour sauce over pork and apples and serve.

Taken from Best of the Best from Washington Cookbook, though they took it from Washington Cook Book originally, I believe.

It's good. Sauce probably could have used the extra salt I omitted though. And fresh thyme.