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Jun 042014
 

Crock Pot Pork Chops With Sour Cream And Onion Gravy

After getting up at O’dark thirty yesterday morning, I didn’t feel like spending a lot of time in the kitchen preparing dinner and my mind went right to the crock pot and even that didn’t go as planned! First of all, my mashed potatoes were more on the style of soupy mashed taters and I made a major boo boo when it came to making the gravy for the chops; just don’t know where my mind was other than maybe taking a nap after a long day of working around the house and the lack of sleep could have been huge contributing factors. You see, I always use sour cream in my taters instead of milk, last night, used milk and then for the gravy, instead of sour cream, I used cream cheese! Why was my mind so distant to using sour cream, I have no idea. I was looking at the gravy thinking something didn’t look right but was totally at sea as to what I had done. Sometimes when you make something often enough, you seem to get a brain fart and that’s exactly what I did last night. Well, all was not totally lost, as I never let on to husband about the mistakes and he found it so tasty that he wants some of the left-over gravy over fresh biscuits for lunch! I do have to admit that my goof-up did turn out okay but just with a little different flavor and consistency than normal. So I am going to give you my normal way of making it and my little screw-up version in parenthesis!

porkchop gravy 001

Needed more bread!!!

Crock Pot Pork Chops With Sour Cream And Onion Gravy
 
Ingredients
  • 4 boneless pork chops between ¼ and ½ inch thick
  • Pepper and onion powder to taste
  • Flour for dredging
  • 1 large sweet onion sliced about ¼ inch thick, I used Vidalia
  • 2 cups chicken broth, I use low-sodium
  • 2 tbsp dried chives ( I left these out last night, well initially )
  • 2 tbsp flour, i use more to get a thicker gravy but start with 2 and then add more whisked together with a little water until you get the consistency desired
  • 1 container (8 oz) sour cream (my screw-up as I used 8 oz of whipped cream cheese with chives instead, guess I had the chives in my head telling me that I had forgot them earlier!)
Instructions
  1. Rub pork chops with the pepper and onion powder; dredge lightly in flour, shaking off excess.
  2. In a lightly oiled skillet over medium heat, brown chops on both sides.
  3. Place chops in crock pot and top with sliced onions; add the chicken broth and chives.
  4. Cover and cook on LOW for 5 to 6 hours or until chops are tender.
  5. Remove chops from cooker and add the sour cream that has been combined with the 2 tablespoons of flour to the meat juices.
  6. Turn pot on HIGH and cook for about 15 minutes, stirring occasionally, until sauce has thickened, adding more flour paste if necessary.

 

I hope you enjoy as much as we do and if you notice, I was so tired, I even skipped on a veggie and that is something I very rarely do………………….

 

Nov 202012
 

Orange Flavored Rice

If you’re having a ham for the holidays, (bah humbug, no not really!), this rice dish is an excellent side that compliments the ham very well. Sweet potatoes go great with it too!

Also a great dish to go with Chinese, just add some peas! Just got back from our last minute shopping and finally found some fresh turnips to go with our turkey dinner for Thursday, husband was a very happy camper. Didn’t want to go out today, but had to do the license thing or I’d not be able to drive in a couple of days! The stores were relatively quiet which was very surprising and delightful at the same time. Kenny told me I didn’t have to have a big feast this year as it was just the two of us, but you know how hard it is to cut back on holiday cooking, it’s IMPOSSIBLE! So we will have a large array of different foods on our table this year, but yet again. This will also free me up to watch the game of the year with the Gators and Noles on Saturday, no cooking for me!

Can you tell which team we like?

Orange Flavored Rice
 
Ingredients
  • 1 cup chopped celery
  • ¼ cup chopped sweet onion
  • ¼ cup butter
  • 2 tbsp orange juice concentrate
  • 1-1/4 cups water
  • ½ teas salt
  • 1-1/3 cups instant rice
  • 1 teas orange zest
Instructions
  1. Saute celery and onion in butter until tender; add the concentrate, water and salt.
  2. Bring to a boil and add rice; continue to cook as directed on the package.
  3. Add orange zest and serve.

 

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