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Pork Chops with Rosemary and Apples
Makes 4 servings

4 center-cut pork chops, each about 1 inch thick
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
4 golden delicious apples, peeled and cut into 1/2-inch pieces
1/2 cup Chicken Broth

1. Pat the meat dry with paper towels. Sprinkle the chops on both sides with the salt, pepper, and rosemary.

2. In a large heavy skillet, melt the butter over medium heat. Add the chops and cook until they are nicely browned on one side, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes more.

3. Scatter the apples around the chops and pour in the broth. Cover the skillet and turn the heat to low. Cook about 5 to 10 minutes, turning the chops once, until they are tender and just slightly pink when cut near the bone. Serve immediately.

Lemon Angel Dessert
Makes 9 servings

1 3 1/8-ounce package instant vanilla pudding or (3 oz.) lemon regular pudding and pie filling
1 3-ounce package lemon Jell-O
2 1/2 cups water
1 cup whipped cream whipped
1 angel food cake purchased (8 oz.) torn in small pieces (about 8 cups)

At least 2 1/2 hours or up to 24 hours before serving:

1. Butter an 8 x 8 x 2-inch baking dish. In a 2-quart saucepan, mix pudding and pie filling mix and gelatin. Stir in water. Stirring over medium heat, bring to a boil (mixture will become clear). Pour into a large metal bowl. Place bowl of lemon mixture in a larger bowl which contains cold water and ice. Stir lemon mixture until it mounds slightly when dropped from a spoon. Remove bowl from water bath.

2. Fold in whipped cream. Gently fold in cake pieces. Spoon into dish. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with a lemon twist or whipped cream rosettes if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine.