Triple Berry Banana Bread

April 24, 2014 AT 8:58 am Leave a Comment

Good morning to all my friends at Beneath My Heart.

It’s Ruthie from Whats Cooking with Ruthie and I’m thrilled to be here to share another fabulous recipe with y’all!

I was overweight 14 years ago, (read my weight loss story here) and I lost 95 pounds over a 4 year period. I’ve kept it off by making healthy changes to my lifestyle and a big part of that was healthier techniques in my cooking. This recipe has some of my favorite reduce calories/fat tricks in it.

A couple of things I like to do are: replace 80% of the oil or butter with fat-free greek yogurt, replace one egg yolk with 2 egg whites (which reduces the fat by 4.5 grams and cholesterol by 184 milligrams). I also replaced almost half of the all purpose flour with whole wheat flour which bumps up the nutrition value. You’ll never be able to taste any of these healthier changes but your waistline will definitely thank you :)

Triple Berry Banana Bread

is packed with delicious-good-for-you-ingredients!


Triple Berry Banana Bread by


Triple Berry Banana Bread

Recipe Type: Bread
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 C all purpose flour
  • 1 1/2 C white whole wheat flour
  • 2/3 C sugar
  • 2/3 C light brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 2 C mashed overripe banana (appox 5 banana)
  • 2 tsp cinnamon
  • 1 1/4 C fat-free vanilla greek yogurt
  • 1/2 C low-fat milk
  • 1/4 C canola oil
  • 1 whole, 2 egg whites
  • 2 tsp vanilla extract
  • 2 C mixed fresh berries (I used blueberry, sliced strawberries, sliced in half blackberries)
  • 2 Tbsp turbinado raw sugar, divided
  1. Preheat oven 350 degrees.
  2. Take 2- 9×5 loaf pans and coat with cooking spray.
  3. In a large mixing bowl whisk together flours, sugars, baking powder, baking soda, salt, and cinnamon.
  4. Make a well in center of dry ingredients.
  5. Set aside.
  6. In another mixing bowl combine mashed bananas, yogurt, milk, oil, eggs, vanilla; mix.
  7. Pour into dry ingredient well, stir until 80% incorporated.
  8. Add berries, gently stir to combine.
  9. Pour batter into prepared pans.
  10. Sprinkle tops with turbinado sugar.
  11. Bake 60-75 minutes until toothpick inserted in center removes clean.
  12. Remove to cooling racks, cool in pans for 15 minutes, turn out bread and complete cooling on racks.
  13. Slice and Serve!


Triple Berry Banana Bread by

I hope that this Triple Berry Banana Bread

will be a deliciously new way to use up your next over-ripe banana’s!

Here are a couple of other creative banana recipes you’ll also enjoy…

Triple Berry Banana Bread by

Chocolate Chip Oatmeal Banana Cookies


Baked Banana Bread Donuts with Browned Butter Glaze by

Baked Banana Bread with Browned Butter Glaze


Banana Bread Pancakes by

Banana Bread Pancakes

I love to make all kinds of yummy Banana Recipes and I hope you’ll enjoy making and tasting some of them too!

I’d love to have you come and visit me at or connect with me onPinterest,Google+, Facebook, Twitter and Instagram

xoxo~ Ruthie


Spring Rice Krispie Treat

March 27, 2014 AT 2:07 am 1 Comment

Good morning to everybody at Beneath my Heart

It’s Ruthie from Whats Cooking with Ruthie and I’m excited to share a quick and super yummy treat with y’all this month!

Spring Rice Krispie Treats is a classic recipe

with a bit of a chocolate twist added to it :)

We all need a little chocolate love now and again- right?!


Spring Rice Krispie Treats by

Spring Rice Krispie Treats

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 24
  • 1 Tbsp butter
  • 1 (16oz) package mini marshmallows
  • 8 C rice krispie cereal
  • 12 oz white chocolate
  • 1 drop red food coloring
  • 1 drop green food coloring
  1. Coat 15×10 glass baking dish with cooking spray.
  2. Set aside.
  3. In a large plastic microwaveable bowl place butter and mini marshmallows, microwave 1 minute, stir, microwave 30 seconds, stir well.
  4. If not completely melted microwave 15 seconds more.
  5. Stir in half rice krispies; mix well.
  6. Stir in remaining rice krispies; mix until well coated.
  7. Pour into baking dish, lightly wet hand with water and press flat into pan.
  8. Allow to cool completely.
  9. Invert onto cutting board or piece of parchment paper and give it a giggle to remove treats.
  10. In a small microwave dish melt white chocolate for 30 seconds, stir well, microwave 15 seconds more, stir until smooth.
  11. Place 2 Tbsp chocolate into 2 small bowls and add 1 drop of food color into each bowl.
  12. Mix well until evenly colored.
  13. Set aside.
  14. Evenly spread white chocolate over top of krispie treats.
  15. Using a fork; drizzle first colored chocolate back and forth across white chocolate.
  16. Repeat with second colored chocolate.
  17. Work quickly so it won’t set.
  18. Allow to cool, cut with a knife into squares.
  19. Enjoy!



Spring Rice Krispie Treats by


Our family loves this Rice Krispie Treat recipe! It’s SO quick and easy but extra festive when they get all fancied up with a little bit of chocolate.

Spring Rice Krispie Treats will bring a smile to every face that tastes them :)

Here are a couple of other fun Spring-time treats that you’ll enjoy baking and eating too:

Cadbury Chocolate Chip Cookies by

Cadbury Chocolate Chip Cookies

Spring Rice Krispie Treat Nests by

Spring Rice Krispie Treat Nests

Baked Carrot Cake Donuts with Orange Cream Cheese Glaze by

Baked Carrot Cake Doughnuts with Orange Cream Cheese Frosting

Thank you so much for letting me come and visit each month… I just love Miss Traci to pieces and I’m so grateful she lets me come to share some of the yummy cooking that comes out of my kitchen with all of you.

I’d love to have you come and visit me at or connect with me on Pinterest,Google+, Facebook, Twitter and Instagram

Happy Spring and Happy Cooking!
xoxo~ Ruthie

Ruthie Knudsen
Author/Owner/Creative Mind

Traci’s Buzzer Beater Brownie Sundaes!

March 10, 2014 AT 12:00 pm 8 Comments

This is a Sponsored post written by me on behalf of REESE’S® Brand for SocialSpark. All opinions are 100% mine.

We are going to talk about two important things today…Chocolate and Basketball.

I love watching the basketball games during college basketball season, but I love EVEN MORE eating chocolate while watching those basketball games.  Smile


So to celebrate this fun time of year, I’ve teamed up with REESE’S® brand and Walmart® to bring you my very own original recipe!

Let me introduce my recipe for the first time to the public…drum roll, please…..

brownie sundae

I helped create one of 32 fun REESE’S® recipes that can be found at REESE’S® Baking Bracket Challenge

Fans who vote for MY RECIPE {hint, hint} or other Game Day Recipes in a bracket-style contest will be entered for a chance to win a daily prize $100 Walmart® gift card.

RECIPE:  Traci’s Buzzer Beater Brownie Sundaes!

Items needed:

Boxed Brownie Mix {I used Betty Crocker’s Ultimate Fudge Brownie Mix with Hershey’s.}

Egg, Oil, Water {for brownie mix}

1 pint Whipping Cream

1/3 cup Sugar

Approximately 12 Small Canning Jars

Reese’s Pieces

Reese’s Mini’s {unwrapped}

REESE’S® Peanut Butter Cups Miniatures

Vanilla Ice Cream

Tube of Chocolate Icing

Optional Decorating Items:

Paper Flags on Toothpicks

Candy Basketball Decoration


Plastic Spoons

Team Napkins


Step One:  Prepare boxed brownie mix in a bowl.

Step Two:  Fill canning jars 1/3 full of brownie mix.


Step Three:  Bake brownie mix in jars for approximately 15-20 minutes at 350 degrees.

Step Four:  Let brownies cool.

Step Five:  Mix 1/3 cup of sugar and heavy whipping cream together with a mixer until light and fluffy.


Step Six:  Layer canning jar in this order:  brownie, orange Reese’s Pieces, one scoop of vanilla ice cream, Reese’s Minis, and whipped cream.


Step Seven:  Decorate the jars with string, spoons, toothpick flags, and candy basketballs {attached to bite sized Reese’s Miniature Cup}


Step Eight:  Enjoy while cheering on your favorite team!


Let’s just say that these were a HUGE HIT with my boys!  They gobbled them right up!  SmileIt will definitely satisfy your sweet tooth and give you energy to cheer on your favorite team!

for your favorite recipe at REESE’S® Baking Bracket Challenge.

{Please vote for me.}

Remember, each day you vote, you are entered to win a $100 Walmart Gift Card!

brownie sundae


Visit Sponsor's Site

Olive Garden Chicken Gnocchi Soup {copycat}

March 3, 2014 AT 9:15 am 7 Comments

Hello to all my friends at Beneath my Heart!

It’s Ruthie from Whats Cooking with Ruthie and I’m so happy to be back… I love sharing some of the yummy cooking that comes out of my kitchen with y’all each month.

Spring is that crazy time of year when the weather can flip from a warm sunny days a to cold and wintery one without a moments notice! At least in my neck of the woods :)

Soooo, there’s no better way than a little

Olive Garden Chicken Gnocchi Soup (copycat)

to help stay warm and cozy even on those chilly days!

Olive Garden Chicken Gnocchi Soup (copycat) on

I try to make the majority of my recipes as healthy as possible so I skinnied them down without losing any of the flavor… now that’s a win-win in my book :)

Olive Garden Chicken Gnocchi Soup (copycat)

Recipe Type: Soup
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 10


  • 2 Tbsp Olive Oil
  • 3/4 C onion, diced
  • 1/2 C carrots, diced
  • 1/2 C celery, diced
  • 4 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 C flour
  • 4 C chicken broth
  • 1 1/2 C fat-free half and half
  • 2 C cooked chicken breast, shredded
  • 1 (8oz) package potato gnocchi
  • 3 C fresh baby spinach, stems removed
  • 1 Tbsp fresh basil, chiffonade into thin ribbons
  • Fresh grated parmesan for serving


  1. In a large stock pot heat oil over medium heat.
  2. Add onion, carrots, celery, and garlic; season with salt and pepper and cook until tender firm, stirring. (approx 10 minutes)
  3. Sprinkle flour over vegetables, cook 3 minutes, stirring often.
  4. Slowly stir in chicken broth 1 C at a time, stirring constantly.
  5. Add the half and half, chicken, and simmer for 20 minutes, stirring often.
  6. In an additional sauce pan cook gnocchi according to package directions.
  7. Add gnocchi to soup with spinach, stir in.
  8. Cook spinach until slightly wilted, add basil, stir.
  9. Serve garnished with shredded parmesan.


Are you familiar with how to Chiffonade? If not… then take a minute to watch this video from my Kitchen Tip Series


Olive Garden Chicken Gnocchi Soup (copycat) on




I hope you enjoy this Olive Garden Chicken Gnocchi Soup (copycat) as much as we do- it’s delicious.

Here are some more mouth-watering recipes you may enjoy…

25 St. Patricks Day Recipes by

25 St. Patricks Day Recipes


Magelby's Toffee Chip Cookies by

Magelby’s Toffee Chip Cookies


14 Perfect Pie Recipes by

14 of the best pie recipes from WCw/R to inspire your baking for ‘Pi’ Day on March 14th

14 Perfect Pie Recipes


Thank you for letting me come and share yummy recipes with y’all today.

I’d love to have you come and visit me at or connect with me on Pinterest, Google+, Facebook, Twitter and Instagram

Happy Cooking!
xoxo~ Ruthie

Ruthie Knudsen
Author/Owner/Creative Mind

Cream Cheese Sugar Cookies

February 14, 2014 AT 2:19 pm 4 Comments

I cannot help but share my favorite cookies with you again!

These are amazing!

I didn’t plan on sharing them on my blog, but last night I was making some for Eli’s class party today, and I just couldn’t help myself.

I know today is Valentine’s Day, so it is a little late to make heart shaped cookies, but these are great ANY day of the year, so treat yourself to some SOON! Smile

cream cheese sugar cookies

Here’s the recipe!


Cream Cheese Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

3 oz. package of cream cheese

1/4 tsp Salt

1/2 tsp Almond extract

1/2 tsp vanilla extract

1 egg yolk (reserve white)

2 cups all purpose flour

Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer.  Mix in flour until well blended.

sugar cookies

Refrigerate dough two hours.

sugar cookies

Heat oven to 375 degrees.  Roll out dough, one third at a time, on a lightly floured surface.  Using a cookie cutter dipped in flour, cut out cookies as close together as possible.

cream cheese sugar cookies


Place the cookies one inch apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown.  Cool completely.

To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.

Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.


{My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all.  I took mine out before they had even browned and left them on the cookie sheet to cool.  That made them extra soft and delicious.}

If desired, use the almond glaze below.

Almond Glaze:

{I made my glaze a little thicker by adding more confectioner’s sugar.  I also didn’t add the almond extract to the glaze because I wasn’t sure if the students would like the taste of almond.  But if I were making these for another occasion, I would definitely use the almond extract.}

1 cup confectioner’s sugar

1/4 tsp. almond extract

2 Tb. water

4 drops of food coloring

sugar cookies

Stir all ingredients until smooth.

Pour 1 teaspoon of glaze on each sugar cookie.  Use the back of the teaspoon to spread glaze evenly over cookie.  Let glaze dry.


cream cheese sugar cookies


Happy Valentine’s Day!!!

Chocolate Raspberry Cups

January 23, 2014 AT 8:59 am 3 Comments

Hi all my friends at Beneath my Heart!

It’s Ruthie from Whats Cooking with and I’m so happy to be here to share this deliciously-simple dessert recipe.

Chocolate Raspberry Cups are a super cute way

to share a little of that Valentines love around!


Dark Chocolate Raspberry Cups by


Don’t worry if you aren’t a dark chocolate lover (like me!) then use milk chocolate chips or even white chocolate chips will work fine too.

These tasty cups could be filled with strawberry chunks or blueberries… the possibilities are endless so, have fun tweaking them into what your family and loved ones will enjoy :)

Dark Chocolate Raspberry Cups

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 C dark chocolate chips (or desired flavor)
  • 1 tsp canola oil
  • 24 fresh raspberries
  • 6 mini cupcake liners
  • 1 piece parchment paper
  1. Separate muffin liners on a piece of parchment paper.
  2. Place chocolate chips in a microwave safe bowl, microwave 30 seconds, stir, microwave 15 seconds.
  3. Stir until smooth, microwave 15 additional seconds if needed.
  4. Spoon one Tablespoon melted chocolate in a muffin liner, using spoon to coat the liner sides and base so it’s covered with chocolate.
  5. Return to parchment paper to cool and set.
  6. Repeat with additional liners.
  7. Once chocolate is set, remove paper from chocolate cups (it will come off in pieces), place 4 raspberries in each cup.
  8. Re-melt chocolate and drizzle melted chocolate back and forth over each cup.
  9. Let chocolate cool and set firm.
  10. Enjoy!



Dark Chocolate Raspberry Cups by


Here a few other Valentines baking ideas…

Red Velvet Cupcakes by

Red Velvet Cupcakes


Sweet Heart Rice Krispie Treats by

Sweetheart Rice Krispie Treats


Chocolate Valentine Whoopie Pie by

Chocolate Valentine Whoopie Pies

I hope you enjoy all of these yummy Valentine baking ideas!

Dark Chocolate Raspberry Cups are sure to make you the coolest cupid on the block.

Thank you so much for letting me come and visit you.

I’d love to have you stop by anytime at or connect with me Pinterest, Google+, Facebook, Twitter and Instagram

Happy Baking!

xoxo~ Ruthie

  562558_547073181982156_162461562_n **Linking this recipe to Tutorials and Tips Link Party at Homes Stories A to Z.

Holiday Wassail

December 23, 2013 AT 6:00 am 3 Comments

Yay!  Ruthie’s back with another great recipe!  I look forward to her posts each month!  Here’s another recipe I cannot wait to try. :)


It’s Ruthie, from Whats Cooking with Ruthie, back again to share a keep-you-warm-and-cozy-this-winter recipe…


Holiday Wassail by

This slow cooker Holiday Wassail is the perfect beverage

to come home to on a cold winters night!


We love it. It makes the whole house smell AMAZING too :)

Holiday Wassail

Recipe Type: Drinks
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 12


  • 1 quart apple juice
  • 1/4 C sugar
  • 1/4 C brown sugar
  • 1/8 tsp sea salt
  • 3 whole cloves
  • 3 whole all-spice
  • 2 cinnamon sticks
  • 1 quart orange juice
  • 3 lemons, juiced


  1. In a slow cooker combine all ingredients.
  2. Cook on low for 2 hours.
  3. Keep hot on the warm setting.
  4. Serve and Enjoy!

* I adapted this recipe from


Holiday Wassail by


Enjoy this Holiday Wassail with your family and friends this winter!

There’s nothing better after sledding or playing in the snow :)


Just to make your mouths water a little bit more- here a couple of other recipes to enjoy…


Egg Nog Bundt Cake with Egg Nog Frosting by

Egg Nog Bundt Cake with Egg Nog Frosting


Candy Cane Fudge by

Candy Cane Fudge


Creme de Mint Pie and Thanksgiving Faves by

Creme de Mint Pie


I hope each of your Holidays are Merry and Bright! Oh, and filled with lots of delicious baking too.

Thank you so much for having me visit each month. I just love Traci… she’s amazing, as you already know :)

Happy Holiday Baking!

xoxo~ Ruthie

Candy Cane Fudge

November 21, 2013 AT 6:44 am 1 Comment

Ruthie’s here again!  I get so excited each month to see what she is going to share with us!  She never disappoints. :)  Enjoy!


I am thrilled to be sharing a cute Holiday sweet recipe with all of you here at Beneath my Heart …

Can you believe it’s this time of year again? I love the Holidays SO much but this year they’ve seemed to sneak up on me a little bit. We’ll all be decking those halls in just matter of days and then we’ll be baking away all those sweet and lovely treats.

I thought it’d be fun to share this easy and festive Candy Cane Fudge with you today- it’s easier than most recipes so that’s a plus!

Candy Cane Fudge by


Candy Cane Fudge

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 24
  • 16 oz semi sweet chocolate, chopped fine
  • 2 oz unsweetened chocolate, chopped fine
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 (14oz) can sweetened condensed milk
  • 1 Tbsp vanilla
  • 1/3 C crushed mini candy canes
  1. Line an 8×8 pan with foil, leaving overhang to use for handles.
  2. Coat with cooking spray.
  3. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is distributed evenly.
  4. Stir in sweetened condensed milk and vanilla.
  5. Set bowl over 4 quart sauce pan containing 2 C simmering water.
  6. Stir with rubber spatula until chocolate is almost fully melted and a few small pieces remain, 4-4 minutes.
  7. Remove bowl from heat and continue to stir until smooth.
  8. Pour into prepared pan, spread evenly, sprinkle with candy cane pieces.
  9. Refrigerate 2 hours or until set.
  10. Remove from pan and cut into squares.
  11. Garnish with additional candy cane pieces if desired.
  12. Enjoy!



Candy Cane Fudge by
While we’re thinking of mouth-watering Holiday Baking, here are a couple of other recipes that you may enjoy…


Starbucks Cranberry Bliss Bar by

Cranberry Bliss Bars

I Love Eggnog Cookies by

I LOVE Eggnog Cookies

Cranberry Pistachio Bark by

Cranberry Pistachio Bark

I hope these recipes inspire some delicious Holiday Baking in your kitchens.

May the holidays be a wonderful time for you and your families… I just love this time of year!

xoxo~ Ruthie

PS- I’d love to have you come and visit at or connect with me on Pinterest, Facebook, Twitter and Google +

Applie Pie Bites!

October 24, 2013 AT 5:37 am 10 Comments

Yay!! It’s that time of the month for another fabulous recipe from Ruthie!  I made her Slow Cooker Potato Soup last month, and my entire family said it was their favorite soup ever!  :)  My sister made it for her family too, and they all raved about it.  I also had a lot of readers tell me they made it and how everyone loved it!  So if you want to make a delicious, easy potato soup as the weather gets colder, Ruthie’s recipe is a must!

Now I am super excited about making the recipe Ruthie is sharing with us today!  I know my boys will LOVE this!  Welcome, Ruthie!



Hello to all my friends at Beneath my Heart!

I’m so excited to be here to share another fabulous recipe with y’all.

Fall is such a wonderful time of year with the leaves on the trees turning and the weather cooling down… I don’t know about you but it puts me in the mood to do some baking :)

These Apple Pie Bites are a quick and easy way to enjoy the taste of Apple Pie without all the work AND that’s a win-win for me…

Apple Pie Bites by

Apple Pie Bites

Recipe Type: Dessert
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 16
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 package frozen puff pastry
  • 2 tablespoons butter, melted
  • 2 medium tart apples, peeled, cut into 16 slices
  1. Preheat oven 425 degrees.
  2. Lining baking sheet with parchment paper; set aside.
  3. In a medium mixing bowl combine sugar and cinnamon; reserve 1 Tbsp.
  4. Unroll both sheets of puff pastry, brush on 1 Tbsp butter and sprinkle sugar mixture.
  5. Add apple slices into bowl with cinnamon/sugar mixture; toss to combine.
  6. Cut the pastry into strips; approx 1 inch wide and 5 inches long.
  7. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
  8. Place “pies” on parchment paper lined baking sheet. Brush on the remaining butter and sprinkles with the rest of the sugar mixture.
  9. Bake for 10 – 13 minutes or until golden brown.


Apple Pie Bites by


These Apple Pie Bites are like a party in your mouth… they’re THAT good! You’ll how quick and easy they are to make too.

Here are some other delicious Autumn inspired recipe for you to enjoy:

Skinny Pumpkin Fluff by

Skinny Pumpkin Fluff


Slow Cooker Chicken Noodle Soup by

Slow Cooker Chicken Noodle Soup


Skinny Baked Pumpkin Doughnuts by

Skinny Baked Pumpkin Doughnuts

Thank you so much for letting me come and visit today… I just love Traci and all of you too!

I hope you have a really nice week and have lots of delicious fun baking this fall.

Happy Cooking

xoxo~ Ruthie


PS- I would love to have you connect with me at or on Pinterest, Facebook, Twitter and Google +


Fall Progressive Dinner with 7 Fabulous Bloggers!

September 30, 2013 AT 6:02 am 10 Comments


Hi, Y’all!

So glad you could make it to our Fall Progressive Dinner!

If you are stopping by from Amanda Jane Brown’s fabulous blog…welcome!


fall progressive dinner

I am so thrilled to be joining 6 other great bloggers on this progressive dinner.

I am sharing with you the main dish, but be sure to stop by all of the other 6 blogs for great fall recipes and some free printables!


Here is the complete Progressive Dinner:


Free fall printables for your dinner party:  Natalie from The Busy Budgeting Mama

Fall Tablescape:  Emily from Bonfires and Wine

Beverage:  Tonya from Love of Family and Home

Appetizer:  Amanda from Amanda Jane Brown

Main Dish:  Traci from Beneath My Heart

Side Dish:  Mandy from House of Rose

Dessert:  Cyndi from Walking in Grace and Beauty


Now for the main dish!

boneless pork chops with apple chutney


Boneless Pork Chops with Apple Chutney




  • 4 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 4 boneless center-cut pork chops, cut 3/4 inch thick
  • 1/2 onion, cut into 1/2-inch dice
  • 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
  • 1/2 cup apple cider
  • 1/2 cup golden raisins
  • 1 teaspoon ground ginger
  • 1/4 teaspoon dry mustard
  • honey {optional}


    Heat 2 tablespoons of olive oil in a skillet on medium high heat.  Sprinkle salt and pepper on both sides of boneless pork chops and add to skillet.
    Cook pork chops until golden brown, which usually takes about 4 minutes on each side.

Transfer to a platter.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan.  Sauté the onions over medium heat until translucent and beginning to brown, about 6 minutes.  Add apples and sauté about 4 more minutes.  Then add apple cider, raisins, ginger, and mustard.  Stir well and cover.  Continue cooking until apples are tender but hold their shape, about 2 to 3 minutes.

Serve apple chutney over pork chops.  Drizzle with honey for an extra touch of sweetness. Smile



boneless pork chops with apple chutney


Next stop on our progressive dinner is Mandy from House of Rose!


She has a fabulous side dish to share with you.

Thanks for stopping by!

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