Porkchops w Smothered Apples 2 for 10 w Melissa Recipe

How to make it

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• No prep! Well, unless you count peeling and slicing half of the apple (cut them into "kid-sized" wedges)
• The smothered apples are going to take the longest (about 14-18 minutes), so put those slices in a pot over a medium flame first. Add the applesauce (put in a little applebutter if you have it handy, otherwise put in a little cinnamon instead), a tablespoon of butter, and some salt (to help break down the apples). Cover with a lid, and stir occasionally. Also, don't be afraid to add a little water if the mixture's looking a little dry.
• Porkchops - the other white, um, chop? Season one side with Salt, Pepper, Garlic, Onion, and Paprika. Put a pan on a medium flame, and pop in a nice glob of margarine in that bad boy.
• USE TONGS to place the porkchops in the pan, season-side down. Immediately repeat your seasoning on the other side. These babies are going to cook for about 10-12 minutes. At 6 minutes, flip them.
• Okay, think the porkchops are done? Right before you take them out, place about a tablespoon of dijon mustard on each one, and spread evenly with the other side of the serving spoon. Flip, and repeat!
• That's it! One Main Course... ready to eat!
• Red-Skinned Potatoes - I took 6 red-skinned potatoes, and punched a bunch of holes in them with a fork. Put them in a microwave-safe dish and add salt, pepper, and a good glob of butter. Microwave for 4 minutes.
• Frozen Brussel Sprouts - Easier than easy! If you get the ones that are already in their own buttersauce, all you need to do is throw it in the microwave for 2 minutes. Gymkata!