Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

The first item I want to introduce to you from our MARY’s secret ingredients winter box is Apple Aplenty from Peeled Snacks. It is a totally delicious, organic, all natural trail mix with dried fruits, nuts, peanuts and chocolate pieces. Of course it’s terrific right out of the bag. However, these Chili Chocolate Pork Chops with Apple Aplenty really take this mix to another level. I reached back to Mexican cooking for inspiration. Think mole sauce, then, think about how delicious apples and raisins are with pork. Can’t go wrong with some red wine thrown in and garnishing it with cilantro kept it in the Mexican theme.

This dish was so very scrumptious and satisfying. I woke up the next morning still remembering every bite and feeling all nice and yummy inside. I think it was the chocolate in the sauce. It was all deliciousness!

Noha Waibsnaider started this Peeled Snacks company in 2004, when she noticed that the snack aisle was only filled with processed food. She set out to develop healthy, tasty and nourishing snacks using gently dried fruits combined with nuts and sometimes chocolate for a nutritious snack you could feel good about eating. She believes we all should be mindful of what we eat. That is certainly my philosophy here at LOVE.
 

Try this recipe – it is just so good!!!

CHILI CHOCOLATE PORK CHOPS WITH APPLE APLENTY – serves 2

1 tsp. olive oil
1 tsp. butter
2 one-inch thick pork loin chops
Salt
Pepper, fresh ground
1/4  tsp. sweet smoked Spanish paprika
1/2 cup dry red wine – preferably a Syrah
1 scant cup of Apple Aplenty
1/8 tsp. red chili pepper flakes
1 heaping Tbs. of chopped cilantro

Preheat your oven to 375 degrees.

Wash and dry your chops. Salt and pepper one side and sprinkle the smoked paprika evenly over both chops on the same side. Rub the seasonings in a bit.

Warm olive oil in a small skillet. Add butter and turn up heat to medium-high. When butter stops sizzling, add the chops, seasoned side down. Brown the chops on that side for about 3 minutes. While the chops are browning, season the top side with salt and pepper.

Turn chops over. After 2 minutes, drain grease, add the wine and sprinkle the Apple Aplenty on top along with the red chili flakes, distributing evenly. Put the skillet in the preheated oven for 10 – 16 minutes. Test with an instant meat thermometer – it should be at 145 – 150 degrees. Remove the chops to a platter, scraping all the goodness on top. Let sit for 5 -10 minutes and the temperature will gain to the perfect degree of doneness.

Garnish with the cilantro and serve with LOVE!