Sauteed Boneless Pork Chops

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Sauteed Boneless Pork Chops

My daughter and I have made these pork chops numerous times and they are very good every time.

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 6 (1-inch thick) boneless pork chops
  • 1/4 cup flour
  • Salt and pepper

Heat butter and oil in a 12-inch skillet over low heat.  While pan is heating, sprinkle chops on both sides with salt and pepper, then dredge in flour.

A couple of minutes before sauteing, increase heat to medium-high.  When the butter stops foaming and starts to smell nutty brown, arrange chops in the skillet.  Cook, turning only once, until they are a rich golden brown, about 3 minutes per side.  Remove from skillet.

Make a pan sauce by adding 1/2 cup liquid (chicken broth, water, wine) to the skillet; boil until the liquid is reduced to about 1/4 cup.  Whisk in 1 tablespoon butter or 2 tablespoons heavy cream until sauce is smooth and glossy.  Spoon a portion of sauce over each chop and serve immediately.

Serves 6.

“We all need Christian fellowship to build us up and hold us up.”

 

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Salmon Loaf with Creamy Dill Sauce

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salmonloafwithcreamydillsauce

Salmon Loaf with Creamy Dill Sauce

I fixed this last night for supper and we felt like we were eating a gourmet meal.  Absolutely delicious!!  I just sauteed some asparagus to go along with it.  Perfect compliment to the salmon.

  • 1 (16-oz.) can salmon
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup milk
  • 1 cup coarsely crumbled soda crackers (12 crackers)
  • 3 eggs, separated
  • 2 tablespoons chopped parsley (or 2 teaspoons dried)
  • 1 tablespoon grated onion (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Grease a 9 x 5 x 3-inch loaf pan.  Line bottom and ends with aluminum foil, leaving a 1-inch overhang; grease foil.

Drain liquid from salmon into a medium-size saucepan; stir in butter and milk; heat until butter is melted.  Stir in crackers; let stand 5 minutes.

Flake salmon; remove bones and dark skin; fold into cracker mixture.  Beat eggs yolks in a small bowl until foamy; blend into salmon mixture along with parsley, onion, lemon juice, Worcestershire, salt and pepper.

Beat egg whites in a medium-size bowl until soft peaks form; fold into salmon mixture; pour into prepared pan.  Put filled loaf pan in a shallow baking pan, then place on oven shelf.  Pour boiling water into outer pan to a 1-inch depth.

Bake in a moderate oven (350 degrees) for 40 minutes, or until a thin-bladed knife inserted into the center comes out clean.

Remove pan from water to a wire rack.  Let stand 5 minutes.  Loosen loaf from pan; lift out with foil strips onto a warm serving platter; remove strips.  Keep warm while making sauce.  Serve with Creamy Dill Sauce.

Makes 6 servings.

Creamy Dill Sauce

Melt 2 tablespoons butter in a medium-size saucepan.  Stir in 2 tablespoons flour, 1 teaspoon dill weed, 1/2 teaspoon salt and 1/8 teaspoon pepper.  Cook, stirring constantly, 1 minute.  Stir in 1 1/2 cups milk slowly; continue cooking and stirring until sauce thickens and bubbles, 3 minutes.  Makes 1 1/2 cups.

“When God comes to call us home, may He find us serving Him.”