Today was an absolutely beautiful fall day here. It really got me in the mood to make some homemade soup to have for this week's lunches and to freeze some for later. I stumbled upon a creamy tomato soup that I found in one of my cookbooks and made it my own.
For tonight's dinner, I made baked pork chops, applesauce, corn, and an incredible brown sugar vinegar glaze that is to die for. Enjoy!
Creamy Tomato Soup:
2 28 oz. cans of whole tomatoes
1 medium white onion
1 1/2 cups chicken broth
1/2 cup heavy cream
2 Tablespoons brown sugar
1 Tablespoon garlic powder
1 bay leaf
1 1/2 cups of chicken broth
Salt and pepper to taste
Instructions:
In a dutch oven, drizzle bottom with olive oil and place on high heat. Dice the white onion and saute in dutch oven until translucent (about 5 minutes on high). Add both cans of whole tomatoes with juice and, with either a steak tenderizer or potato masher, smash the tomatoes. Bring soup to a boil. Get out blender and place 1/4 of the mixer in the blender. Drizzle some more olive oil in the blender and puree for about 2 minutes or until smooth. **Make sure that you hold your hand over the top of the blender as the heat from the soup will add pressure to the top and will make it blow out of the top**. Place blended mixture in a round bowl and repeat blending process with remaining mixture only putting 1/4 of the mixture in at a time. Once all mixture is blended smoothly, rinse out dutch oven and place blended mixture back in the dutch oven. Add chicken broth and bring to a boil. If you are planning to eat right away, feel free to place in bowls. If you want to save it, make sure to let cool before putting in containers. Enjoy with oyster crackers or homemade croutons.
Once blended:
Pork Chops with Brown Sugar Vinegar Glaze:
Many of you know that I hate following recipes. I always feel restricted by recipes when it comes to cooking and I get a thrill out of making it my own. Tonight, I wanted to make the regular pork chops that have been featured previously on this blog, but with a little twist. I hope you enjoy this amazing glaze for the pork chops!
Pork Chops:
1 package of thinly sliced pork chops
Olive Oil
Tuscan Pork Seasoning
Brown Sugar Vinegar Glaze:
1/3 cup apple cider vinegar (can use white vinegar too)
1/3 cup apple cider
2 Tablespoons Dijon Mustard
1/2 cup brown sugar
1-2 teaspoons flour (to thicken)
Instructions:
Combine all ingredients in a saucepan. Bring to a boil and reduce to low heat. The mixture will be very watery at first, but once it comes to a boil it will thicken and become almost like liquid caramel. Drizzle on pork chops once cooked.
*As sides, I heated up some regular applesauce and brought a bag of frozen corn to a boil. They were perfect accompaniments to this dish.
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