My apples! My Pink Pearl apples! My jewels! Where did you go my pink fleshed beauties?!?! Those pesky squirrels….
Last week the tree was loaded with bushels of apples, this week they are practically all gone except for a few from the top. I look forward to my apple harvest every Fall – such a bummer!
And then there’s these other cheeky squirrels that also like to steal my apples…
This is a one skillet dinner that hits all the right notes. It’s earthy. It’s Fall. It’s caramelized leeks, onions, shallots and fennel with roasted apple wedges and juicy roasted double cut pork chops.
And, most importantly, it’s easy. I need ‘easy’ in my life right now. With two very small kiddos, I appreciate dinners that are delicious and fast with minimal clean-up.
I know it’s been awhile since I’ve posted – last Fall to be exact – I’ve been busy with my two daughters and working on a million projects professionally and personally. My poor old blog has played second fiddle long enough! I started a online magazine called Michelin Mom too, but more on that in weeks to come… Happy Fall!
The post Pork Chops & Pink Apples, Fennel, Shallot & Thyme first appeared on Amy Glaze's Pommes d'Amour.