Jan12

Sauteed Boneless Pork Chops

Posted on January 12, 2012 by dixieskitchen

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.”

Sep21

Salmon Loaf with Creamy Dill Sauce

Posted on September 21, 2018 by dixieskitchen

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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.”