Weeknight Meal ~ Pork Chops~ Potato Wedges~ Green Beans ~ Apple Turn Overs

Crunchy Potato Wedges

Serves 6

If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.

3	large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1	cup  buttermilk
1	teaspoon  dried oregano
1	teaspoon  garlic powder
2	teaspoons  onion powder
1/2	cup  cornstarch
1/2	teaspoon  ground black pepper
1/2	teaspoon  baking soda
1 1/2	cups  all-purpose flour
1/4	cup  vegetable oil or peanut oil, plus 3 quarts for frying
4	teaspoons  kosher salt
3/4	teaspoon  cayenne pepper

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.

Green Beans with Bacon and Onion, Southern-style

Serves 4

Serve these Southern-style beans as part of a holiday meal.

5	slices  bacon , chopped small
1	medium onion , halved and sliced thin
3/4	cup  low-sodium chicken broth
2	teaspoons  dark brown sugar
1	pound  green beans , stem ends snapped off
2	tablespoons  red wine vinegar

1. Fry bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.
2. Discard all but 1 tablespoon fat, return skillet to medium heat, and add onion. Cook until onion is translucent, 3 to 4 minutes. Add broth, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.
3. Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to further reduce liquid if necessary.
4. Stir in vinegar; adjust seasonings with salt and pepper to taste. Transfer beans to serving dish and sprinkle with bacon. Serve.

Quick and Crunchy Pork Chops

Serves 4

For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.

1	(5-ounce) box Melba toast , broken into rough pieces
1/2	teaspoon  table salt
1/2	teaspoon  garlic powder
1/2	teaspoon  onion powder
1/2	teaspoon  paprika
1/2	teaspoon  dried thyme
1/8	teaspoon  sugar
6	tablespoons  mayonnaise
4	center-cut boneless pork chops , 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.
2. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.
3. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.

Easy Apple Turnovers

Makes 8

If you don’t have a food processor, grate the peeled and cored apples on the coarse side of a box grater before mixing them with the lemon juice, sugar, and salt. This recipe is easily cut in half.

3/4	cup  sugar
1	teaspoon  ground cinnamon
2	Granny Smith apples , peeled, cored, and chopped coarse
1	tablespoon  lemon juice
1/8	teaspoon  table salt
1/2	cup  applesauce
2	sheets  frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator
	Flour for dusting work surface

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.
2. Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.
3. Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.
4. Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.
Make Ahead
You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.