Skillet Pork Chops with Mashed Potatoes

Ever wonder why pork chops are such a popular entry? Maybe it’s because they can be fried, grilled, roasted or even stuffed. And they can be cooked at relatively low temperatures because of improved breeding techniques.

porkchopsOne of my favorite ways to fix pork chops is in a barbecue sauce and cooked in a covered cast-iron pot inside my oven. But those prepared in a skillet, such as the following recipe, comes in a close second. Paired with some mashed potatoes and whole-kernel corn, this is a meal that I could eat at least once a week.

A nice sauce that contains half and half, sour cream, prepared mustard, red wine and Worcestershire sauce is great over the potatoes. And the mushrooms are an added bonus. So delicious.

Skillet Pork Chops with Mashed Potatoes
4 boneless pork chops
Kosher salt
and freshly ground pepper to taste
4 tablespoons butter
½ cup
sweet yellow onion, finely diced
2 garlic cloves, minced
8 ounces mushrooms, sliced
¼ cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
½ teaspoon salt
¼ cup half and half
¼ cup sour cream
Season chops on both sides with salt and pepper.
Heat a
large cast-iron skillet over medium heat until hot. Add 2 tablespoons butter.
Brown
chops on both sides, turning only once. Remove and keep warm.
Saute the onions and garlic for 1 minute in the drippings. Add 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through.
Add wine, Worcestershire sauce and mustard, stirring to
incorporate bits from the bottom of the pan. Cook about 3 minutes. Return chops to the pan, cover and simmer about 5 minutes. Remove pork and keep warm.
To the sauce, add ½ teaspoon salt (or to taste), along with h
alf and half. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return chops to skillet, along with any accumulated juices, to warm through. Serve with mashed potatoes.
Yield: Serves 4.

Easy Meatball Stroganoff

It’s hard to think of any other food that’s more versatile than meatballs. They go with all kinds of dishes.

meatballstroganoffOf course, there’s spaghetti and meatballs in tomato or marinara sauce. How about Swedish meatballs. Or meatballs in a white sauce with pasta.

One of my favorites is Meatball Stroganoff. That’s what we had the other night with buttercup squash and whole-kernel corn.

One of the nice things about this dish is that the meatball recipe, which can be made ahead of time, is large enough so you can freeze some for later use.

Easy Meatball Stroganoff
2 10¾-ounce cans condensed cream of mushroom soup
¼ pound fresh mushrooms, sliced
½ cup milk
12 cooked (recipe follows)
1 cup sour cream
1 teaspoon smoked paprika
½ teaspoon ground allspice
½ teaspoon ground cloves
2 tablespoons Worcestershire sauce
|2 tablespoons ketchup
2 ounces tomato paste
1 16-ounce package egg noodles, cooked according to package directions
In a soup pot, combine soup, mushrooms, and milk; cook over medium heat until hot.
Add spices, ketchup and tomato paste. Reduce heat to low, stir in meatballs, and continue cooking for 10 to 15 minutes.
Stir in sour cream and cook 3 to 5 minutes, or until mixture is heated through. Serve over warm cooked egg noodles.

Meatballs
2 pounds ground chuck
½ pound ground pork
2 cups Italian bread crumbs
4 eggs
1 cup milk
1 cup fresh parsley, chopped
½ cup
Parmesan cheese, grated
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 onion, minced
½ cup pine nuts (optional)
Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly browned, or place on foil cookie sheet and bake for ½ hour at 350 degrees. Gently place in your own sauce and cook on medium for 1 hour.
Yield: 25 to 30 meatballs.

Leftover Roast Stroganoff

A nice roast, whether it’s beef, bison or wild game such as elk or venison, is the perfect food for leftovers. Most often, a slice or two of the meat is great for a nice sandwich. Another leftover dish a cook shouldn’t overlook is stroganoff.

strogThat’s exactly what I made with about a pound of leftover bison roast and some of the broth the meat was cooked in.

Combined with some fresh mushrooms, a little onion, garlic, cream of mushroom soup and sour cream, it was the perfect topping for egg noodles.

Leftover Roast Stroganoff
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon paprika
½ pint sour cream
1 can cream of mushroom soup
1 pound leftover roast beef, elk, venison or bison, shredded
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup broth
2 tablespoons flour
½ cup milk
8 ounces mushrooms, sliced
½ cup red cooking wine
Brown onion and garlic. Add flour, milk, soup, broth and wine. Add meat and remaining ingredients except sour cream and noodles. Simmer for 30 minutes. Just before serving, add sour cream. Serve over noodles.