Pork Chops in a onion cream sauce

My husband isn't a fan of pork chops, I usually get a groan and a dumb face like a 5 year old when he finds out what is for dinner.  Really?  To be honest, I think if he's going to have the chew that much he'd rather have a steak.  I get it, but once in a while we need to mix it up.  Over the years I have tried to find a pork chop recipe he likes.  It's been hard, but I have it.  

A tender pork chop?  Yes, this super easy recipe will do it.  A yummy creamy sauce covers these slow~cooked, tender chops to make them fit to be on cute Brad's dinner plate.  My kids also love the sauce... total win, win for this mom.  

Also, if the chops need to cook for an hour~ no big deal.  Just lower the temperature a tiny bit.  

4~6 pork chops, bone~in or boneless

Paprika to taste

Kosher salt and freshly ground black pepper to taste

2 Tablespoons olive oil

1 cup water

1/2 cup chopped celery

1 1/2 ounce package onion soup mix

2 Tablespoons all~purpose flour

1/4 cup cold water

1 Tablespoon chopped fresh parsley

6 ounces evaporated milk

Sprinkle the pork chops with paprika, salt and pepper on both sides.  Heat a large saute pan over medium heat.  Add the olive oil and then the pork chops.  Brown the pork chops on both sides.  Drain off excess oil.  Add to the pan the cup of water, celery and the onion soup mix.  Cover and simmer over low heat for 45 minutes or until pork chops are tender.  Remove chops from pan and place n a platter.  Tent with foil to help keep warm.

In a small bowl, combine flour, and cold water; mix until smooth.  Whisk into pan drippings, adding the parsley and evaporated milk.  Cook and stir until sauce is thick and bubbly, about 3 minutes.  Cover pork chops with the sauce and serve.  

Ginger~Marinated Pork Loin Roast

My cute Grandma Raymer Doris, loved pork roast.  I think I have always liked it because she did.  She also loved brussels sprouts.  Hmm...I didn't find my love working out on that one.  

Pork roast is pretty hard to mess up.  I don't get stuck in a rut with it, and love trying different recipes.  I have one with a Mexican flare that is great!  I will post soon.  The marinade for this one really needs time.  It's easy to pull together the night before, you'll be glad you did.  The fresh ginger adds great flavor to the pork and the ginger ale in the marinade makes it fun for the kids to help make.  This recipe comes from Sandra Lee.

1 1/2 cups ginger ale
1/3 cup soy sauce
1/3 cup dry sherry
3 tablespoons honey
1/4 cup chopped fresh ginger
1 tablespoon minced fresh garlic
1 5~6 pound boneless center~cut pork loin roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

In a large glass baking dish, stir together ginger ale, soy sauce, sherry, honey, ginger and garlic.  Pat pork roast dry with paper towels.  Place in baking dish, turning to coat with marinade.  Cover and refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 350 degrees.  Place a wire rack in an aluminum foil~lined baking pan.  Remove meat from marinade, discarding marinade.  Pat roast dry with paper towels.  Sprinkle with salt and pepper on all sides.  Place on wire rack in prepared pan.

Bake for 1 hour or until a meat thermometer inserted in center of roast registers 155 degrees.  Let stand for 10 minutes before slicing.  Cooking time will depend on the size and thickness of your roast.

Chicago Style Hot Dog

A hot dog?  Really?!  Yup, this self proclaimed food snob (my husband and friends who really know me would also proclaim) loves a good Chicago style hot dog.  Maybe because there is so much going on you kinda forget what you are eating.  Maybe because it's just good.

Here are a couple of tips~ buy a good quality hot dog (not an awesome place to try to save a penny), celery salt is a must, sport peppers or go home, yes pickle relish and pickle spear, and don't even think about putting ketchup on it.  Seriously, don't go there.  I have met people who insist if you don't have all the ingredients, you can't call it a Chicago dog.  They can get pretty worked up about it, I think that's cool.  I don't get insane about a hot dog, but if you make my Chicken Tortilla Soup and don't use all the garnishes, I will get a little cranky.  My husband definitely knows to squeeze his lime.  ;)

When something is simple I think it's really important to buy the best quality ingredients you can afford.  I always think that, no matter what you are preparing.
I'm just sayin'...

Many places will boil or steam the hot dog.  I prefer the grill and it's always got to be well done for me.  I love the places where you can order a char~dog!  That makes me happy.  Ah, it's the simple things in life!

To make one Chicago Dog~

good quality hot dog~ I like Vienna Beef franks.  It says right on the label "Chicago's Hot Dog" :) Use what you like.
poppy seed bun
plain old yellow mustard
pickle relish
pickle spear
a couple slices of cucumber
a couple slices of tomato
diced onion~ I use white, sometimes red.
sport peppers
celery salt~ load it up.

Prepare hot dog the way you like.  Add ingredients and enjoy!

Spiced Pork and Apples

An Asian twist on a classic. Pork chops and apples enhanced with sesame oil and five~spice powder. This is really flavorful, no need for added spices or salt. In fact, I would use the less sodium soy sauce in this recipe, if you don't already use it. The pork needs to marinate for 4~12 hours. Get it going in the morning and when you are done with a busy day, it won't stress you out. It's a really quick and easy dinner to pull off. Serve it with some coconut rice or even some plain rice and you are good to go.

4~6 thin cut (about 1/2 inch thick) boneless pork chops
1/4 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons dry sherry
2 teaspoons toasted sesame oil
1 teaspoon five~spice powder
1 2 inch piece fresh ginger, peeled and thinly sliced
2 large baking apples, cored and cut into thick slices
1/4 teaspoon ground cinnamon
5 green onions, diagonally sliced into 1 inch pieces
2 tablespoons honey

Place pork chops in a resealable plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine oil, brown sugar, soy sauce, sherry, sesame oil, five~spice powder, and ginger. Pour marinade over pork chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4~12 hours, turning occasionally.

Preheat oven to 425 degrees. Drain chops, reserving 1/3 cup marinade. Arrange chops in an ungreased 3 quart baking dish. Arrange apples around chops. Drizzle apples with the reserved marinade. Sprinkle apples with cinnamon.

Bake, uncovered, for 10 minutes. Add green onions. Bake, uncovered, for another 10~15 minutes or until chops are cooked through (160 degrees) and apples are tender. Arrange chops and apples on a serving platter. Drizzle with honey.