The menu for Sunday dinner will include braised pork chops, mashed potatoes, green beans, corn muffins and apple crisp. There will be honey in a little plastic container shaped like a bear to go with the muffins, and the sommelier recommends iced tea, vintage 2010. Norman Rockwell would be proud to sit at this table. What about the rest of you? What are you cooking/eating today?
Cornbread also, and the remains of a big crockpot full of homemade bean soup!
ReplyDeleteOh, that sounds so good. (I'm so hungry right now!) I have no idea what I'm fixing. If my husband doesn't get here tonight, I will have a small steak, fried onions, and green beans. If he does get here, I have no idea. Hopefully, he'll bring something fast and easy to fix.
ReplyDeleteChicken and rice soup made in my pressure cooker using a rotisserie chicken and aborio rice...3/5's of my family is sick with the respiratory "plague", so chicken soup is today's remedy.
ReplyDeleteI love anything braised! How do you make your braised pork chops?
Braised pork chops; take thick-cut chops and dredge them lightly in seasoned flour. Brown them in hot oil on both sides in non-reactive skillet. Pour in about a cup of liquid (cider, apple juice, a mixture of water and white wine, or my usual choice because it's on hand--milk), turn the burner to low, and clap the lid on. Unless the chops are very big, they're usually done in 10 minutes of braising.
ReplyDeleteOPTIONAL: Remove the chops to a plate, tent them with foil, pour the hot milk into a pyrex mixing cup--pyrex won't shatter when you pour boiling liquid into it--and make gravy with a little butter, a little flour, the hot liquid, and the scrapings from the skillet. Cook over low heat, stirring constantly, for about five minutes or the gravy no longer tastes like flour.
It will be lumpy; press it through a sieve. Flavor with a dash of black pepper, red pepper flakes (just a few!) and some thyme.
We had the hubby's excellent chili that he's trying to turn into a business. Makes the heartburn later worth it! Made biscuits this morning and some quick bread based on pizza dough for lunch. Makes good sandwiches.
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ReplyDeleteHad salmini, hummus, carrots, chedder and tomoaotes for lunch. Dinner was scrambled eggs and hot oatmeal raisin cookies. Yum
ReplyDeleteThanks for your "how to". I've had them baked with cream of mushroom soup, but that isn't my favorite. Can't wait to try the chops your way - with milk of course. Gotta have gravy for the potatoes!
ReplyDeleteGood old fashioned pot roast. My son is home on spring break and he wants nothing but comfort food.
ReplyDeleteOh, I should have mentioned -- for the gravy, use the seasoned flour from dredging the pork chops. Taste before adding salt & pepper!
ReplyDeleteNothing nearly so homey. I sliced some turkey hotdogs into a pot of Zarlatan's Red Beans and Rice. Filling, easy, and leftovers for lunch today.
ReplyDeletePBS is running a taste of history special on Thomas Jefferson's kitchen. I cooked everything on the episode. Boiled beef and potatoes with veggies, deviled eggs. All cooked by a french master chef. This weeks episode smothered chicken. Haven't made up my mind if I will try it each week ...maybe, smothered chicken sounds good.
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