Greetings, dear meows!

With the holidays on the fast track towards us, and food options being a bit limited for the majority these days, I’ve found personally that I have to shift gears almost every time I’m at the grocery store. Sometimes what I had in mind to make changes because of both availability and affordability. I try my best to keep the ingredients as simple and as pure as I can, while showcasing flavor and of course, presentation.

So with that being said, I was craving the O.G. Classic combo of “pork chops & apple sauce” of course with a twist. I previously posted about these lovely apriums (an apricot/plum hybrid) that were just stunning in flavor and to me, quite unique. More plum leaning with apricot notes with a hint of spice from the skin.

Pork chops were really expensive when I went out shopping for them until I spotted some pork tenderloins that were much cheaper and would suit my purposes just fine. So I quickly got to work on seasoning, then searing the tenderloins, that were 2 in the pack. I believe I paid $11.00 each, as I purchased a few. Then finished them in the oven till they were medium well.

Then for the “apple” part, I sauteed some sliced apriums, with the skin on, in butter and a touch of brown sugar, then when the fruits were just starting to get tender, I added just a few dashes of pumpkin pie spice which honestly has everything you need to add that apple pie like flavor, or at least what I was going for, flavor wise. Then finished them with a generous drizzle of maple syrup to really create a warm and cozy feeling taste. So good!

Then this is where I guess I got a bit fancy pants about it. I made some Calrose Rice, which a medium grain rice that is quite versatile and can be used in sushi, paella, fried rice and more since it absorbs flavors really well and has a slight stickiness to the grains. Chef’s tip: Use 1 1/2 cups water to every cup of Calrose rice. You’re welcome… 😛

Annnyyyywaayyy, I added lemon zest, thyme, parsley, and lemon segments to the rice for a beautifully citrusy burst of flavor that offset the sweetness from the fruit combined with the savory yumminess of the pork. It was a worthy alternative to let’s say, potatoes, or pasta. Here’s a little video of me showing off the finished results… 😹

And just like that, another Mystic Meals extravaganza made by me, your friendly neighborhood homegirl, Chef Nikki Meow! That’s my little catch phrase that I slap on my videos… 😉 But I hope you meows give this recipe a try. And use what you have. If you’ve got apples, use them. I think persimmons would also be stunning with this too!

Until we eat again, bone apple treats!

Cheers, hugs, and meows!

Xo~Nikki ✨🖤🔮😻🦋

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