Pork Chops with Apples Rasins Compote

Ingredients

• 4 center cut 3/4"-1" thick pork chops
• 3 apples (Fuji, Gala, golden delicious) peeled and cubed
• 1 large onion diced
• 2 cups apple cider
• 1 cup white wine
• 1/2 cup raisins
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon rosemary
• 2 tablespoons butter
• salt and pepper to taste
  

Preparation

Preheat oven to 350 degrees. Heat a medium size oven proof pan that has a tight fitting lid. Add 1 tablespoon of butter, salt and pepper pork chops and start to brown in pan. Turn once browning other side of pork chops, then remove from pan and set aside. Add additional tablespoon of butter to pan and begin to saute onions. Once onions have begun to soften add apples to pan and continue to cook for 2-3 minutes. Add raisins, apple cider, wine, rosemary and sage and bring to a boil. Lower heat and simmer for 2-3 minutes allowing alcohol from wine to dissipate. Return pork chops to pan covering them with liquid and apple mixture, cover pan with lid and place in oven. Bake in oven for 45 minutes to an hour. As long as the pork chops remain submerged in liquid the longer this cooks the more flavorful and tender the pork chops become.

Dijon Rosemary Crusted Leg Of Lamb

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 4 cloves garlic
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt
• 2 beef bullion cubes
  

Preparation
In a blender or food processor, combine the honey, mustard, rosemary, ground black pepper, lemon juice and garlic. Blend until it forms thick paste and apply to the lamb. Place in large zip lock bag and marinate in the refrigerator overnight. Preheat oven to 450 degrees F. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Add 2-3 cups of water and 2 beef bullion cubes to bottom of roasting pan. Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 60 to 70 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. Serve with roasted potatoes and sauteed string beans.