Sunday, September 15, 2019

Sunday Dinner

That was my reaction Saturday when I saw the statistics of how many had checked out Ever Ready blog-1,021 in one day. I was in disbelief!! Certainly a new record. 
Walk Gently on Mother Earth

A walk in the woods
nurtures my soul.
Let the trees of the forest 
rustle with praise.
Author Unknown

Grilled Pork Chops with Maple Apple Pear Sauce  
Cook's Notes: Despite the continual downpours we are still keeping the grill season going. A seasoned rub for the pork enhances the flavor of the dish. A maple pear apple sauce drizzled over the chops gives it the piece de resistance. Serve the chops and sauce over a wild rice mixture  or couscous for a healthy option. 
No need to wait for a Sunday to serve this entree, it's good any night of the week. Recipe serves 4.
  • 1-1/2 oz. boneless pork tenderloin
  • 3 medium pears, peeled and coarsely chopped (I used Bartlett) 
  • 1/3 cup pure maple syrup 
  • 3 TB. dried tart red cherries
  • 3/4 cup apple juice
  • 1/3 cup water
  • 1-1/2 tsp. cornstarch 
  • 1/4 tsp. thyme (crushed) or 1 tsp. snipped fresh thyme 
  • 1/2 tsp. dried rosemary (crushed)  or 2 tsp. snipped fresh rosemary 
  • Sprinkle of cinnamon
Pork Rub
  • 1/4 cup brown sugar
  • 1 TB. chili powder
  • 1 tsp. cinnamon
  • 1 tsp. garlic powder
  • Salt and pepper to taste 
  • Cut meat into 4 serving size pieces.
  • Mix pork rub ingredients.
  • Using your fingers apply the rub both sides of the meat working it into the meat.
  • Let meat rest for 20 minutes before grilling at 325 degrees. Turn once during cooking time.
  • Cook 20-25 minutes or until meat registers 145. 
  • Tent meat when done to keep warm. 
  • Mix cornstarch with water and add to saucepan with maple syrup, dried cherries, apple juice, spices and a sprinkle of cinnamon. Mix well and add in pears, bringing to a boil.
  • Reduce heat  and simmer gently about 3 minutes or until pears are tender. 


  1. We keep our grill going year around. What's a little raindrop when it comes to good food? This look fabulous! Thanks for sharing it at the What's for Dinner party. Have a great week ahead!


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