Sour Cream Pork Chops

I found this recipe for slow cooked sour cream pork chops online, but it was already nearing dinner time and I didn't have 9 hours to follow the crock pot plan. So I adapted the recipe to be a stove-top version that can be prepared and served within an hour. I couldn't have been happier with the results. The pork chops came out incredibly tender, and the flavor was wonderful. There were no leftovers - even the sauce got scraped from the pan, it was that good.

One word of warning to the inexperienced chef: When lightly coating the pork chops in the flour mixture, don't "plop" the meat into the flour like I did on the first one - you'll be wearing the flour all over your nice Sunday clothes like I did. :-)


Sour Cream Pork Chops
(15 min prep time, 45 minutes cook time)

Ingredients:

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 large onion
2 Tbsp vegetable oil
6 Pork Chops
2 cups chicken broth
or
2 cubes chicken bouillon + 2 cups water
8 oz (1 small container) sour cream

Directions:

1. Prepare the seasoning: mix flour, salt, pepper and garlic powder in a shallow bowl. Place the bowl next to the stove.
2. Prepare the onion: Cut the onion into 1/4" slices. Fry in 2 Tbsp oil in a large skillet on medium heat until the onion begins to caramelize. Pour into a bowl and set aside.
3. Prepare the chops: place the pork chops one-by-one into the flour mixture to lightly coat both sides, then put them into the skillet. Lightly brown both sides over medium heat. Remove the skillet from the heat, and set aside.
4. Prepare the sauce: Heat the chicken broth in a saucepan on medium heat. If using bouillon cubes, bring the water to a boil to dissolve the cubes, then turn heat to medium. Add the remaining flour mixture to the broth and whip with a wire whisk. until smooth and creamy. Pour in the onions. Add the sour cream. Mix thoroughly.
5. Put it together: Pour the sauce over the pork chops in the skillet, and return it to the stove on low heat. Be sure to turn over the chops so that they are thoroughly swimming in the saucy goodness. Cover and let simmer for 45 minutes.
   

Can be served over your choice of rice or noodles, or serve with potatoes using the sauce for gravy.

Salad Tips & Tricks

• Always add tomatoes just before serving (they wilt the lettuce faster)
• Add fruit to green salads
• Dry the leaves.  Toss with a few paper towels to pick up extra moisture that can wilt greens and dilute dressings
• Match greens with right dressing.  Butter lettuce and tender greens are best with light acidic dressing.  Heavier greens can handle stronger dressings
• Make it bite-size.  Cut all ingredients roughly the same size.
• Let the flavors mix.  When making a dressing, let the acid absorb the seasonings for at least 15 mins before adding the oil
• Toss with your hands; it's the most gentle and gives you the most control
• Take the time to garnish the top.  Presentation is everything
• Toss cut fruit in diluted lemon juice to keep them looking fresh
• Turn a salad into a main dish by adding seafood, meat, chicken, or beans
• Serve pasta or main dish atop a bed of lettuce, sliced avocado, or sliced melon
• Keep cold salads cold (ie anything with mayo) by freezing water in a small sealed Tupperware type bowl (cereal bowl size) and placing the frozen plastic ice cube in the bottom of the serving bowl before piling the salad on top.
• Make a salad look bigger by inverting a plate in the bottom of the serving bowl and piling the salad on top of that
• Make a tossed salad the day before and keep fresh by completely covering in water and storing in the fridge.  Drain well before serving.

Tips for Healthier Recipes

• Cut the fat in half (it usually won't affect the recipe)
• Reduce the sugar in recipes by 1/4 to 1/3 without affecting the recipe much
• Puree mashed potatoes with chicken stock and mustard instead of butter or cream
• Rub lemon or lime juice, rather than butter, into chicken or turkey before baking.  Don't remove the skin until the bird is cooked.  Makes a moister, more flavorful, and less fatty dish.
• Add chopped or pureed carrots, spinach, zucchini, etc. to meat loaf, lasagna, or pasta sauce
• Use evaporated skim milk in place of half-and-half.  (less fatty and not as perishable)
• Reduce the salt in non-yeast baking recipes
• Add drop of lemon juice to water for pasta instead of salt
• Substitute up to half of shortening in recipes with applesauce, pureed prunes, mashed bananas, or yogurt.  Also reduce the oven temp by 25 degrees and check for doneness early, since lower fat content can cause baked goods to dry out quicker
• Use whole grain products

Cheesy Herbed Croutons

3 slices white bread with crusts
1/2 tsp celery seed
4 Tbsp butter
2 Tbsp grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 400 degrees.  Cut bread slices into 3/4 inch cubes with a serrated knife.  Crush the celery seed using a mortar and pestle.

Melt butter in a medium saucepan over medium-high heat.  Remove from heat.  stir in the crushed celery seed, Parmesan, garlic salt, oregano, and basil.  Add bread cubes and toss to coat.

Arrange the bread cubes in a single layer on a baking sheet.  Bake, turning twice with a spatula, until lightly browned, about 6 minutes.  Spread on paper towels.  Let stand until cool.  Store in an airtight container.

Summer Chicken Salad/Sandwiches (The one with grapes)

2 cups cubed cooked chicken
1 cup halved green or red grapes
1 can (8 oz) pineapple chunks, drained and halved (opt.)
1/4 cup green onions, diced (opt.)
1 celery rib, chopped
1/3 cup mayonnaise
1/4 tsp salt
1/8 tsp celery seed
1/8 tsp pepper
1/4 cup chopped pecans, toasted
1 medium ripe avocado, peeled and sliced
6 large slices cantaloupe
Lettuce Leaves
Croissants (opt.)

In a bowl, combine the chicken, grapes, pineapple, and celery.  In a small bowl, combine the mayonnaise, salt, celery seed, and pepper.  Stir into chicken mixture.  Cover and refrigerate for at least 1 hour.

Just before serving, stir in pecans.  Serve with avocado and cantaloupe slices on lettuce lined plates.  Or slice open croissants and serve inside sandwhich style. 

Bacon Egg Salad Croissants

6 hard boiled eggs, chopped
1/3 cup diced celery
1/3 cup mayonnaise
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissants, split

In a bowl, combine the eggs, celery, mayonnaise, mustard, salt and pepper.  Fold in bacon.  Place a lettuce leaf, tomato slice, and 1/2 cup egg salad on each croissant.  Yield: 4 servings.

Sweet Spinach Salad

3 Tbsp orange juice concentrate
2 Tbsp sugar
2 Tbsp cider vinegar
1 1/2 tsp chopped onion
1/4 tsp salt
1/2 cup vegetable oil
1 1/2 tsp poppy seeds
1 pkg (10oz) fresh baby spinach
1 can (15oz) mandarin oranges, drained
2/3 cup slivered almonds, toasted

In a blender, combine the orange juice concentrate, sugar, vinegar, onion, and salt.  While processing, gradually add oil in a steady stream.  Stir in poppy seeds.  Transfer to a small pitcher or bowl.  Refrigerate for at least 1 hour or until chilled.

On salad plates, arrange the spinach, oranges, and almonds.  Drizzle with dressing just before serving.

Mom's Potato Salad

6 medium potatoes
6 eggs
1 cup diced celery (opt.)
Chopped dill pickles
Paprika

Dressing:
1 1/2 cups Miracle Whip
1/3 cup ketchup
1/3 cup mustard
1 tsp salt
1/2 tsp pepper
1 chopped onion
1/4 cup pickle juice

Boil potatoes and eggs.  When done, cool in cold water.  Peel and dice the potatoes and 4 eggs (save 2 for garnish).  Add celery and pickles. 

Mix all ingredients for dressing and pour over potato mixture.  Cut remaining 2 eggs in fourths lengthwise and arrange on top of salad.  Sprinkle with paprika.

Chicken & Pasta Salad (The one with pasta)

Box of shell pasta, cooked
4-5 chicken breasts, cooked and cubed
Grapes
1 can pineapple
1 can mandarin oranges
1/2 cup mayonnaise
1/2 cup sour cream
Touch of orange juice (opt.)

Mix the pasta, chicken, and fruit together.  Separately mix the mayonnaise, sour cream, and orange juice, and pour over the salad.  Toss to coat well.

Baked Potato Soup

10 bacon strips, diced
1 large onion, chopped
2 cloves garlic, minced
6 Tbsp all-purpose flour
2 tsp salt (omit if chicken broth is salty)
2 tsp dried basil
1 tsp pepper
6 cups chicken broth
4 large baked potatoes, peeled and cubed (I used raw and just cooked it longer)
2 cups half-and-half cream
1 tsp hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp.  Drain, reserving 2 Tbsp drippings.  Set bacon aside.  Saute onion and garlic in the drippings until tender.  Stir in flour, salt, basil, and pepper; mix well.  Gradually add broth.  Bring to a boil and stir for 2 minutes.  Add the potatoes, cream, and hot pepper sauce.  Heat through, but do not boil. 

(An alternate method that I tried was to throw everything except the garnishes into a crock pot and let it cook all day.  This still made a great soup, but I found it didn't thicken up in the crock pot.  I just poured the soup into a large pan just before serving and brought to a boil for several minutes to thicken up the soup.)

Garnish with bacon, cheese, and parsley.

Potato Soup with Sausage

1 lbs pork sausage links, cut into 1/4 inch slices
1 cup sliced celery
1/2 cup chopped onion
1/2 tsp dried thyme
1/2 tsp salt
2 Tbsp all-purpose flour
1 can (14.5 oz) chicken broth
1/2 cup water
4 medium potatoes, peeled and diced (about 4 cups)
1 cup milk
1 cup sliced green beans, partially cooked
Chopped fresh parsley

In a heavy skillet, brown sausage over medium heat.  Remove sausage and set aside.  Drain all but 1 Tbsp drippings; saute celery, onion, thyme and salt until onion is tender.  Stir in flour; cook 1 minute.  Gradually add broth and water, stirring until the mixture comes to a boil.  Add potatoes; cover and simmer 25 minutes or until potatoes are tender.  Allow soup to cool.  Puree 2 cups in blender or food processor; return to kettle.  Add milk, beans, and sausage; heat through.  Garnish with parsley.

Cream of Cauliflower Soup

1 large head cauliflower, broken into florets
2 cups chicken broth
2 Tbsp chicken bouillon granules
2 cups half and half cream
2 cups milk
1 medium carrot, shredded
2 bay leaves
1/4 tsp garlic powder
1/2 cup mashed potato flakes
2 cups (8oz) shredded cheddar cheese
Paprika

In a large saucepan, combine the cauliflower, broth and bouillon.  Bring to a boil.  Reduce heat; cover and cook for 20 mins or until tender.

Mash cauliflower.  Transfer to a 3 qt slow cooker.  Stir in the cream, milk, carrot, bay leaves, and garlic powder.  Cover and cook on low for 3 hours.  Stir in potato flakes; cook 30 mins longer or until thickened.  Discard bay leaves.  Cool slightly.

In a blender, process soup in batches until smooth.  Return to the slow cooker; stir in cheese.  Cook until soup is heated through and cheese is melted.  Garnish with paprika.

Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 tsp chicken bouillon granules
1 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)
(1 cup chunky salsa- add at end for a Southwestern variation.)

In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 mins or until vegetables are tender.  Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.

In a small bowl, combine flour, and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 mins or until thickened.  Remove from heat; stir in cheese just until melted.

8 Layer Dip

1 can (15oz) refried beans
1 envelope taco seasoning
3 medium ripe avocados, halved, seeded, and peeled
1 Tbsp lemon juice
1/4 cup sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
1 can (4oz) chopped green chillies, drained
2 medium tomatoes, chopped
6 green onions, sliced
1 cup shredded cheddar cheese
Tortilla chips

Combine beans and taco seasoning; spread onto a round 12 inch serving platter.  Mash avocados with lemon juice; spread over beans.  Top with sour cream.  Sprinkle with olives, chillies, tomatoes, onions, and cheese.  Serve with tortilla chips.

Warm Broccoli Cheese Spread

1 pkg (8oz) cream cheese, cubed
1 cup (8oz) sour cream
1 envelope Italian salad dressing mix
1 pkg (10oz) frozen chopped broccoli, thawed, drained, and patted dry
2 cups (8oz) shredded cheddar cheese, divided
Wheat snack crackers

In a large mixing bowl, beat the cream cheese, sour cream, and salad dressing mix until blended.  Fold in broccoli and 1 1/2 cups cheese.  Spoon into a shallow 1 qt baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 20 mins.  Sprinkle with remaining cheese.  Bake 5 mins longer or until cheese is melted.  Serve warm with crackers.

Itallian Stuffed Mushrooms

4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 lbs ground fully cooked ham
1 medium tomato, finely chopped
1 cup onion and garlic salad croutons, crushed
1 cup (4oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

In a skillet, cook the bacon until crisp.  Meanwhile, remove mushroom stems from caps; set caps aside.  Mince half the stems and discard the rest.  Add minced stems to bacon and drippings, saute for 2-3 mins.  Remove from the heat and stir in remaining ingredients.  Firmly stuff into mushroom caps.  Place in a greased 10x15 baking sheet.  Bake at 425 degrees for 12-15 mins or until the mushrooms are tender.

Party Franks

3/4 cup chopped onion
2 Tbsp vegetable oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 Tbsp sugar
2 Tbsp Worcestershire sauce
2 Tbsp honey
2 tsp ground mustard
2 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1/8 tsp hot pepper sauce
1 large lemon, sliced
2 1/2 to 3 lbs miniature hot dogs or smoked sausage links

In a large saucepan, saute the onion in oil until tender.  Stir in the next 11 ingredients.  Add sliced lemon.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 mins or until slightly thickened, stirring occasionally.  Discard the lemon slices.

Place hot dogs or sausage links in a 9X13 baking dish.  Top with sauce.  Bake uncovered, at 350 degrees for 18-20 minutes or until heated through.  Keep warm; serve with toothpicks.

Tomato Basil Bruschetta

3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves

Using 2 Tbsp oil, lightly brush on side of bread slices.  Place bread oil side up on an ungreased baking sheet.  Bake at 350 degrees for 15 mins or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese.  Place a whole basil leaf on each slice of toasted bread.  Top with tomato mixture.  Drizzle with remaining oil.  Serve immediately.

Spicy Zucchini Quesadillas

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream

In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins.  Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender.  Remove from heat.

Spread remaining butter over one side of each tortilla.  Place tortillas butter side down on a griddle.  Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.

Cook over low heat for 1-2 mins on each side or until cheese is melted.  Serve with salsa and sour cream.

BBQ Beef Chuck Steak

1 Beef chuck 7-bone steak, cut 3/4 to 1 inch thick (about 2 lbs)

Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 Tbsp Worcestershire sauce
1/8 to 1/4 tsp crushed red pepper

Combine marinade ingrediets in a medium bowl.  Tenderize or jacard meat as desired.  Place beef steak and 1 cup marinade in zip lock bag; turn to coat.  Close and marinate in refrigerator 6 hours or overnight, turning occasionally.  Refrigerate remaining marinade.

Remove steak; discard marinade.  Grill to desired temperature.  Place remaining marinade in small saucepan and bring to a boil.  Reduce heat; simmer 10-15 mins or until sauce consistency.  stirring occasionally.  Serve with steak.

Pita Bread

1 pkg yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water

Dissolve yeast in warm water.  Add sugar and stir until dissolved.  Let sit for 10-15 mins until water is frothy.

Combine flour and salt in large bowl.  Make a small depression in the middle of flour and pour yeast water into it.  Slowly add 1 cup lukewarm water, and stir with wooden spoon or rubber spatula until elastic.  Place dough on floured surface and knead for 10-15 mins.  When dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with oil and place dough in bowl.  Turn dough upside down so all of the dough is coated.  Allow to sit in a warm place for about 3 hours, until doubled in size.  Once doubled, roll out in a rope, and pinch off 10-12 small pieces.  place balls on floured surface.  Let sit covered for 10 mins. 

Preheat oven to 500 degrees and make sure that rak is at the bottom of the oven.  Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles.  Each should be about 5-6 inches across and 1/4 inch thick.  Bake each circle for 4 mins until the bread puffs up.  Turn over and bake another 2 minutes.  Remove each pita with a spatula and add additional pitas for baking.  Take spatula and gently push down puff.  Immediately place in storage bags.

Pita bread can be stored for up to a week in the pantry or bread box and up to a month in the freezer.

Honey-Lime London Broil

1/4 cup honey
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
1 Tbsp soy sauce
1/4 cup fresh lime juice
2 tsp minced garlic
1 tsp onion powder
2 lbs London broil beef

Tenderize or jacard meat by your method of choice.

Measure the honey into a 2 cup glass measuring cup.  Microwave the honey on High for 30 seconds.  Remove and add oil, worcestershire sauce, soy sauce, lime juice, garlic, and onion powder.  Wisk to blend.

Place meat in a gallon-size ziplock bag.  Pour marinade over meat.  Seal bag and turn bag several times to cover meat with marinade.  Refrigerate for 24 hours.

Broil to desired temperature and slice across the grain to serve.  Would make a great crock pot roast as well.

London Broil Marinade

1 1/2 lbs top round, London Broil
1 Tbsp meat tenderizer (opt.)
1/3 cup vegetable oil
2 tsp lemon juice
2 tsp seasoning salt
1/4 tsp lemon pepper
2 cloves garlic, minced
4 tsp chopped fresh parsley
2 tsp tarragon vinegar (red wine vinegar is great too)

Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side.  Sprinkle meat liberally with tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides (or jacard the meat if you have a jacarder.)  Cover and set aside for an hour.

In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and vinegar.  Pour marinade over meat, reserving a portion to be used for brushing.  Pour remaining marinade over the meat, recover dish, and refrigerate for three hours at least.

Grill to desired temperature and enjoy.  Makes a great crock pot roast as well.