Appetizer: Mary, Sweet Potato Corn Cakes
Salad: Angie, Honey Crisp Apple Salad
Main: Peach and Mustard Glazed Pork Chops
Dessert: Angelica, Apple Crisp
Dinner with guest, Vivian.
Mary pan-fried these crispy, sweet potato corn cakes at Tonya's to ensure that they were hot and crispy. To the dipping sauce recipe, Mary added Srirachi sauce. Very yummy and a beautiful presentation. The sweet potatoes are a subtle flavor and the corn adds some crunchy texture. The cayenne pepper adds a kick!
For the salad, I picked one with apples, which are a fall staple. The recipe calls for frisee however my Sprouts store did not have any. The produce worker scoffed when I asked for it "hardly anyone carries frisee". HA! I should have substituted endive but instead I used spinach. I had not realized until later that frisee is in the endive family. You learn something new every day! I added some Gorgonzola cheese, pear (thanks, Mary!) and dried cranberries. The dressing is not overly sweet with some spice from the cumin and curry.
For the main dish, Tonya picked beautiful pork chops. Even Cookie the cat could hardly resist!
The pork chops were rubbed with spices, seared and then finished in the oven with the peach glaze. The glaze was not overly sweet due to the Dijon mustard, Worcestershire sauce and dash or two of Srirachi sauce. This pork chops were tender and juicy, thanks to the bone in and watchful eye of Tonya and her trusty thermometer. This is definitely a "company worthy" dish. The pork chops were served with simple white rice, with some of the glaze spooned on top.
I was so excited about Angelica's apple crisp that I forgot to take a photograph. It was a typical crisp with apples covered in a crispy oatmeal and pecan topping.