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Everyday Dinner

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

A one skillet, hearty meal that's sure to bring everyone to the table
Filed Under > Everyday Dinner

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

When I began eating meat again one of the first dishes I made was pork chops.  For me, there’s just something so nostalgic and comforting about pork chops. And while I always like a good chop, I find myself craving that classic apple-pork combo the second the temps drop.

It’s also an added bonus that pan fried pork chops are one of the simplest meats to make on your stovetop.  I feel a lot of people shy away from them because they tend to over cook pork and all the applesauce in the world won’t save an over-cooked chop.  The key is to get your skillet blazing hot with a little butter then sear each side to create that nice caramelized pan fry.  Once you’ve accomplished that turn your heat down to low or add the chops to the oven.  Pulling them out, or removing them from the heat, at about 150 degrees and letting them rest for a few minutes. The chops will continue to cook, but you won’t have to worry about them being over-done.

Anyway, now that we talked about why you should be cooking pork chops lets talk about today’s recipe; pan fried apple pork chops with root vegetables and potatoes.  Recently, when faced with a plethora of leftover apples from another recipe I thought why not mix up my classic pork chop recipe by pan frying the chops with the apples rather than using the apples as a topper or after thought. And oh my goodness…the flavor! The apples, garlic and onions completely infused my chops with the most delicious, tart yet sweet goodness. 

Combine the flavor of the pan fried apple pork chops with seasonal root vegetables plus potatoes all in one skillet and you have yourself an easy, one-skillet, weeknight meal you’ll be making over and over again.  Plus doesn’t it look impressive? Trust me when I say its easier than it looks, try it out for yourself this week and please tag me if you do.  I love seeing your WOM recipes in real life! Truly, MKR

P.S. Pork chops not your thing? Make sure to check out our recipe index and get inspired this season!

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 4-6 bone in organic pork chops
  2. 6-8 smaller red potatoes, halved
  3. 2 red onions, quartered
  4. 6-8 cloves of garlic smashed
  5. 1 large granny smith apple sliced
  6. 6-10 orange & purple carrots, cleaned
  7. 6-8 turnips, halved
  8. 1 large celery root quartered
  9. 2-3 sprigs of fresh rosemary
  10. parsley for garnish (optional)
  11. olive oil
  12. 2-3 tablespoons butter
  13. 1 tablespoon apple cider vinegar
  14. salt & pepper to taste
  1. Preheat the oven to 400. Salt and pepper pork chops, set aside.
  2. While the oven is preheating begin to heat a large cast iron skillet on the stovetop to high heat. Once hot, add 1 tablespoon butter, garlic, onion, and apple. Sauté 2-3 minutes.
  3. add another tablespoon of butter and add pork chops frying each side until brown, approximately 2-3 minutes each side. You're not cooking the pork chops through just browning the outside.
  4. Once browned remove from the skillet and set aside. Add all of the root vegetables, potatoes, and 2 sprigs of rosemary. Stir with onions, garlic and apples making sure nothing is sticking to the pan. If anything is add 1-2 tablespoons of olive oil and mix. Add salt and pepper and put skillet into the oven cooking vegetables until almost done, approximately 15-20 minutes.
  5. 5 minutes before vegetables are done remove the skillet from the oven. Shift the veggies around to make room for the pork chops. Once situated take one more tablespoon of butter and divide it amongst the pork chops putting a bit on each. Add the apple cider vinegar to the skillet.
  6. Return the skillet to the oven and cook until pork is fully cooked through.
  7. Garnish with parsley and serve.
Waiting on Martha

Easy Hobo Pack Chicken Tacos

Easy, Make-Ahead Packs with a Fajita Vibe
Filed Under > Everyday Dinner

Hobo Pack Chicken Tacos, Waiting On Martha Hobo Pack Chicken Tacos, Waiting On Martha

I love tacos.  My husband love tacos.  We make it Taco Tuesday pretty much any day of the week when the craving hits.  So I’m always on the hunt for new, creative, and most importantly easy, takes on our beloved tacos. 

I’ve seen hobo pack fish and fancier dishes buzzing around my Pinterest feed and have always wanted to try these little packs of goodness.  The folded packets, usually seen in aluminum foil with an inner layer of parchment paper, steam their contents and make clean-up easy too.  And besides the easy clean up the entire process is genius, because the result is juicy, flavorful, and usually quite healthy.  

Anyway, like I said I’ve seen hobo packs mostly made up of seafood, but one night when I was crunched for time and needed to be doing ten other things besides cooking dinner I thought why not whip up a a few hobo packs full of everything you need for a great taco. Chicken breast cut into strips, peppers, onion, jalepeno, my favorite chili lime seasoning, and fresh limes.

With these hobo pack chicken tacos, I opted against using aluminum foil and used unbleached parchment paper instead.  I’ve heard that aluminum foil can possibly leach aluminum into the food, and I find that parchment paper can be used in its place more often than not…just to be safe.  And if I’m honest I was out of aluminum foil.

These packs can also be made-ahead, if you ever want to assemble and chill them before cooking, for up to two days.  And if you need a little help folding your packs I use the pleat method seen here.  Tell me, what are you folding up into your hobo pack tacos tonight?!  Truly, MKR


Hobo Pack Chicken Tacos
Serves 4
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  1. 4 chicken breasts, sliced
  2. 2-3 onions, quartered into thick slices
  3. 4 limes (2-3 sliced and 1 for juice)
  4. 4 green, yellow or red peppers
  5. 1 bunch fresh cilantro, roughly chopped
  6. 1-2 fresh jalapeno, slicd
  7. salt & pepper
  8. olive oil
  9. salsa, sour cream for garnish
  1. Preheat oven to 400 degrees F.
  2. Spray a sheet pan with oil so that the parchment paper of the pack does not stick.
  3. Cut 8 pieces of 12x16" parchment paper.
  4. Layer 2 pieces of the parchment paper in 4 different stacks.
  5. Divide an even mixture of chicken, onions, peppers and limes among the prepared packs, arranging in the center of each piece of parchment. For proportions as you're packing everything, you'll want about chicken breast per packet, about 1 pepper per packet, onion, jalapeno, with 2 slices of the lime.
  6. Bring the edges of parchment paper together to enclose each pack, covering completely, then crimp to seal packs closed.
  7. Cook the hobo packs for about 20 minutes.
  8. Meanwhile, warm tortillas for serving the tacos.
  9. Carefully open the packs (there will be a lot of steam!) and dish onto warm tortillas.
  10. Squeeze fresh lime juice, garnish with fresh cilantro, salsa, sour cream and enjoy!
  1. You'll get about 2-3 tacos out of each hobo packet. This recipe serves about 4 people.
Waiting on Martha


Photography, Rustic White for Waiting on Martha 

Steakhouse Salad with Blistered Cherry Tomatoes, Grilled Corn & Blue Cheese

A Fresh, Hearty Salad with Steakhouse Appeal
Filed Under > Everyday Dinner

Steakhouse Salad on Waiting on Martha
Steakhouse salad recipe | Waiting on Martha
Steakhouse salad recipe on Waiting on Martha

I’ve admitted here before that I’m not a huge salad eater.  Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead.  BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds. 

The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish.  Nobody, including me, enjoys a plain bed of greens with a few measly toppings!  So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors. 

That, of course, rings true for cherry tomatoes and fresh corn this time of year.  I just love the way they both taste after they’ve blistered and charred when grilled or roasted.  I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven.  So easy.

The sliced flank steak is also another topping that doesn’t need much to taste divine.  As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you.  The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.

To top it all off, I like to add crumbles of blue cheese.  The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad.  And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too!  Tell me, does this Steakhouse Salad look like a winner in your house?!  Truly, MKR

P.S. Looking for more creative salad options?  Check them out in our Recipe Index here

P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about.  SO good. xo



Steakhouse Salad
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For the steak
  1. 1 lb. flank steak
  2. salt, pepper and olive oil
For the salad
  1. Roasted tomatoes (cherry tomatoes, left whole, with salt, pepper and olive oil)
  2. Grilled corn (charred in the sautee pan or over the grill)
  3. arugula
  4. blue cheese
  1. Cook the steak to preferred doneness; be sure to let it rest 2-5 minutes after cooking. It continues to cook after taken off the heat.
  2. After cooling, slice the steak with the grain. Set aside.
  3. Roast tomatoes whole in toaster oven with salt, pepper and olive oil for a few minutes until they start to blister.
  4. Grill corn for a few minutes until desired level of charred.
  5. Compile salad over a bed of arugula; steak, tomatoes, corn and blue cheese.
Waiting on Martha

Photography, Rustic White for Waiting on Martha

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