Spiced Pork with Yams and Apples

This recipe is the perfect example of how with a little planning and commitment to making something outside the box, your average weeknight dinner can be transformed into a unique and exciting combination of flavors with very little additional time spent. When I went to the store to shop for this recipe, I had no idea what I was going to make, so I stopped by the checkout line to grab a food magazine off the rack for some inspiration. If you're ever at a loss for what to cook, there is no shame in perusing the pages of a few magazines for inspiration. I had almost settled on a seafood gumbo idea that sounded particularly warming on a somewhat drizzly evening, then a pork dish caught my eye. This dish takes very little time to cook, is easy to scale up if need be, and saves very well. All key considerations for any time-crunched weeknight dinner.

For the cuts of meat, I've used pork loin chops. The main reason for this is because they were on sale, but they are also great for grilling or in this case pan frying. Also, a bone-in option somehow always makes a dish seem more substantial to me. You can also use pork rib chops, a pork loin cut into thin medallions, or really any piece of pork that can be cut into steaks. Using a loin will probably be your leanest option, just be conscious of the fat content of whatever you select. Just like beef, cuts of pork range from nearly free from fat, to almost entirely fat, so trimming any excessive visible fat from the edges is good generally practice.

For the yam and apples, most varieties will work. Earlier in the week, while at my mid-week farmer's market, I jumped at an offering of purple yams. I also jumped after finding out that they were twice as expensive as their orange counterparts, but my anticipation of flavonoid variety had gotten the best of me at that point. For the apples, select a variety that is not too tart, and somewhat mildly flavored. Rarely am I excited by the average Red Delicious, but this is a perfect place for it.