Turkey is not necessary for defining the Thanksgiving holiday meal in our home. If anything is, it would be pork chops. Our first (?) year in Columbia Heights, Juliana helped us make apple, onion, & raisin stuffing and green bean casserole to go along with our pork chops. One year in Moundsview (I think) we fed pig to Deborah, while she and Joel translated a pamphlet about the Ohio Statehouse into Spanish for Mike.
Although Thanksgiving is over a month away, autumn is here. Yesterday I made a pumpkin pie, and was surprised that the crust turned out pretty well; I didn’t even burn the pie-crust leaf garnishes, hurray!
This evening we tried Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes. Although I managed to forget the onion marmalade in the oven (where it was staying warm until the meat was cooked through), Joel said that the meat was pretty good. Cooking Light’s recipe says that you only need to brown the pork in the pan for about 3 minutes on each side. Since I used pork chops instead of pork loin, I think mine were too thick to follow that short of a cooking time. I finished them off in the toaster oven so that they wouldn’t get too hard. Crisp is okay when you’ve got a thin cut, but I suspect that a thick chop will just end up as leather or a rock.