Dijon, Maple-Glazed Pork Chops and Twice Baked Potatoes

Yesterday, we were on snow watch! The wind was howling and my youngest was glued to the back window watching and waiting to be the one to announce snow! I decided to make some fluffy stuff myself in the form of potatoes. When I wrote the weekly meal plan, I was just going to do regular baked potatoes and baked pork chops. I decided to change it up a bit and twice bake the potatoes and give the chops a Dijon, maple glaze. Since I had to bake the potatoes, this meal took 2.5 hours from start to table, but is really pretty simple. I rounded out the meal with steamed broccoli and Texas Roadhouse rolls that I bought from a neighborhood child's school fundraiser.

Dijon, Maple-Glazed Pork Chops:
Serves 4-6

Ingredients:

1 tsp salt
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp pepper
4 boneless pork loin chops
3 tbsp maple syrup
4 tsp butter, melted
3 tsp Country Dijon mustard


Directions:

Combine the first five ingredients; rub over pork chops. Place in a greased baking dish. Bake, uncovered, at 425° for 30 minutes. Combine the remaining ingredients; pour over chops. Bake 5-10 minutes longer or until meat juices run clear.

Twice Baked Potatoes:
Serves 4-6

Ingredients:

3 baking potatoes
Oil ( I used safflower oil, but canola or vegetable oil will work)
Kosher Salt
1 stick butter, softened
1/2 cup sour cream
1 pkg prepared bacon
2 tsp Lawry's season salt
1/4 tsp pepper
1 cup shredded Colby jack cheese

Directions:

Wash potatoes and pierce several times with a fork. Drizzle a little oil over each potato and sprinkle with kosher salt. Wrap each potato in foil and place on a baking sheet. Place baking sheet in an oven that has been preheated to 400*. Bake for 1 hour and 15 minutes. Remove from oven and let cool for 15 minutes in foil. Open packets and slice potatoes length wise. Cut up softened butter in a mixing bowl, add the sour cream and bacon. Mix all together. Scoop out the potato halves being sure to leave some potato to create a shell. Add the scooped potato insides to the mixing bowl. Mash all the bowl ingredients together. Add a little milk if you want a smoother look. Add the Lawry's season salt, pepper and 1/2 cup of the shredded cheese. Mix well to combine. Add the mixture back to the potato shells. Cover with other 1/2 cup of cheese. Bake for 20 minutes in an oven that has been preheated to 350*.