Teacher Appreciation Week

Posted By Team Latham

Next week is Teacher Appreciation Week.  Since our children just love their teachers, we decided to look for ways to honor them.  A little Web surfing turned up a cute, relatively easy and inexpensive idea that I’d like to share with you as an idea for a teacher’s gift.

Teacher’s Gift

There really isn’t anything better than telling a teacher why they’re important to your child, so we love the idea of personalizing a notebook. Encourage your child to write a note on the first page of the notebook, letting their teacher know why they’re special. Here’s a link to a few ideas about how to make a cool notebook that your child’s teacher is sure to love – almost as much as the letter they’ll receive!).

http://littlebirdiesecrets.blogspot.com/2008/08/fabulous-notebook-makeovers-and.html

Apple for the Teacher

When I hear “teacher’s gift,” visions of apples automatically flash through my mind. That’s why I’m also sharing a simple, recipe that includes Granny Smith apples. I haven’t yet taste-tested this recipe, so I’ll be eager to hear your comments. As a complement to the main dish, here’s a link to parmesan potatoes.

Tender Pork Chops with Caramelized Apples and Onions

Prep Time: 10 minutes

Cook Time: 3 hours

Servings: 4

Ingredients

  • 2 Whole Yellow Onions
  • 3 Whole Granny Smith Apples
  • 1/3 cup Brown Sugar
  • 4 Whole Bone-in Pork Loin Chops
  • Kosher Salt and Freshly Ground Black Pepper

Directions

Preheat the oven to 325 degrees. Lightly grease a 9×13 baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out). Serve with parmesan mashed potatoes and top with apples and onions.

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