Day 18: Apple-Thyme Stuffed Pork, Oven-Roasted Asparagus, Garlic Mashed Potatoes, and Sauteed Apple Slices

Another one of Randy's favorites.  I used to like this dish a lot more than I do now, but somewhere during or after my first pregnancy, I developed a strong disdain for pork--I just don't care for the flavor that much anymore.  But I make this dish on occasion because Randy REALLY loves it.  That's his plate pictured there--he always gets the extra stuffing.
This is another simple dish, about 30 minutes to prepare, give or take 5 minutes.  But that time is spent prepping and cooking in the kitchen, so get comfortable!  (I had my chai tea next to me tonight.)

Apply-Thyme Stuffed Pork, Asparagus, Garlic Mashed Potatoes, Sauteed Apple Slices
4 pork chops
1/2-1 small onion, chopped
1 clove of garlic, minced
1/2-1 small apple, chopped
combo of fresh and dried thyme leaves (about 1/4-1/2 tsp each)
1/2 cup apple juice or cider

1/2 cup breadcrumbs
olive oil, butter, salt, pepper
5 red potatoes
butter
sour cream
garlic powder
parmesan cheese
milk
asparagus
garlic powder
juice of 1/2 lemon
parmesan cheese
breadcrumbs
olive oil, salt, pepper
2 apples, cored & sliced
1 TB butter
2 TB brown sugar
1 tsp cinnamon

Preheat the oven to 350*.  Start with the stuffing.  Chop the onion and apple and garlic.  Start with about a tablespoon of butter and some olive oil in a saucepan and cook the onions over medium-high heat.  Add the fresh and dried thyme.  Once the onions are translucent, add the garlic and apple.  Cook about 1 minute.  Add the apple juice and breadcrumbs.  Adjust to desired thickness.  Turn off heat.  Pound out the pork chops so they are thin.  Scoop the stuffing onto a chop and roll it.  Place the meat on a sheet pan, seam side down.  Continue with the rest of the chops.  Drizzle with olive oil and sprinkle with salt and pepper.  Place in the oven.
Clean out the stuffing pan and fill with water.  Clean and chop the potatoes and add to the water.  Get the potatoes cooking.
Clean the asparagus and cut off the ends.  Place on a sheet pan.  Drizzle with olive oil, salt, and pepper.  Sprinkle some parmesan cheese, garlic powder, and a bit of breadcrumbs on the asparagus.  Add the lemon juice.  Set aside.
Slice the apples and set aside.  When the potatoes seem tender, turn off the heat.  Turn the oven up to 400* and place the asparagus on the top rack.  (Leave the pork in the oven!)  Start the apples sauteing in a small skillet with butter, brown sugar, and cinnamon.  Drain the potatoes and add some butter, sour cream, garlic powder, parmesan cheese and milk to taste.  Mash by hand.  Remove asparagus and pork from oven, and serve everything together nice and hot!