Saturday, August 14, 2010

Will They Eat This? #27

I just could pass up the sale on pork loin chops. They were calling to me -- "Kathy, come and make us taste delicious!" Really, I could hear them begging to be turned into something delectable and savory. So, I bought the value pack and brought them home.

What to make, I wondered. My husband loves German food, so I thought I would create a recipe that was similar to one we had out at a German restaurant not too long ago. The only difference was that I didn't include mushrooms in this dish, but otherwise, it was very similar, and quite amazing.

Pork Chops Smothered in Onion Gravy

1 pkg of 1/2" thick pork loin chops, rinsed and patted dry
1/2 cup olive oil
2 tbs butter

dredging mixture:

1 cup flour
2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper
1 tsp dry mustard
1/2 tsp nutmeg

Mix ingredients together and place in a shallow dish for dredging.

Heat oil and butter in a large skillet over med/high heat; dredge pork chops in flour mixture (save the remaining flour mixture to make the gravy); add chops to the hot skillet, allow to brown for 5 min. on each side; , when browned, remove from skillet and use the oil and drippings in the pan to begin your gravy.

Onion Gravy

1 large sweet onion, sliced thinly
remaining flour mixture -- about 1/2 cup
1 cup of milk
salt & pepper to taste

In the hot skillet with remaining oil, place sliced onions; allow to cook for about 5 min. until translucent and beginning to brown; sprinkle the flour mixture in the pan over the onions; add milk slowly and stir constantly; the gravy should begin to thicken; after you've added the milk if you think the gravy is too thick, you can add small amounts of milk to loosen the gravy; Place the pork chops back in the skillet and allow to simmer in the gravy for another 15 min, until the pork is tender and thoroughly cooked.

The Sides:

I served this meal with petite peas and potatoes au gratin . The au gratin recipe is so simple and my kids (well, most of them) love it when I make this dish. Just use my recipe for bechamel sauce, I've included it below. You'll be surprised by the way I cheat on making the potatoes -- I first used this idea to make German potato salad. It was a winner, so I transferred it to this recipe for a quick and easy alternative!

Au Gratin Potatoes
3 cans of sliced potatoes, drained
Cheese Sauce -- Bechamel (recipe below0

2 tbs butter
2 tbs flour
2 1/2 cups 2% milk
2 cup of shredded yellow Cheddar cheese
salt & pepper to taste
1/4 cup seasoned bread crumbs

In a medium sauce pot, melt butter and add flour slowly and constantly stirring; add milk 1/4 cup at a time continuing to stir as you add (Don't Add All The Milk At Once -- it will be a big mess); the sauce will begin to thicken as you continue to add the milk; once all the milk has been incorporated, add salt & pepper and cheese. Your sauce will be done in about 10 min.

Put a layer of cheese sauce at the bottom of an 8x8 baking pan, layer the contents of one can of sliced potatoes over the cheese; add another layer of cheese over the potatoes and continue until you have all the cans of potatoes layered with cheese; top with seasoned bread crumbs and bake in a 425 degree oven for 2o min. Allow to rest for 5 min. before eating -- it will be extremely hot!

The Stats:

4 out of 6 ate this meal, all 6 at least tasted everything.

The adults couldn't get enough. The only thing that would have made this meal better would have been a yummy apple strudel to finish things up.

The Verdict:

You bet I will make this meal again! It took about 45 min from prep to table. What an impressive looking meal for such a short amount of time and effort. I would serve this to company -- that's how tasty this meal was to eat.



Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)

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