Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Apple Braised Pork Chops

Derived from

1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.

Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.

Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce

Dry pork chops. Salt and pepper them.

Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.

Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.

Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.

Remove thyme and add lemon juice.


Sauted Herb Chicken with Cream Sauce

Serve with plain rice.

2 TBsp flour
1/4 tsp each ground sage + dried thyme
4 chicken breast halves
2 Tbsp butter
1 can cream of chicken and/or mushroom soup
1/2 cup water

Coat chicken lightly with flour+herbs mixture
In skillet (sided and with a lid for later), melt the butter over
med-high heat.. Cook chicken until browned on both sides. Push chicken
to side.

Stir in can of soup and water stirring and scraping to remove
fronding. Reduce heat to low. Cover, simmer 5 minutes until chicken is

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