Mustard Pork Chops with Crispy Cabbage
This turned out to be absolutely delicious. You can make this in 30 minutes or less. I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees. But it still was a pretty quick supper.
- 1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
- 3 tablespoons unsalted butter, 2 tablespoons melted
- Salt and pepper
- 6 thin bone-in pork chops or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
- 2 teaspoons vegetable oil
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 1/2 tablespoons grainy mustard
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. (I reduced the heat of my skillet because I was cooking thicker chops.) Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
Serves 4 to 6.
“Everyone can do something to make the world better – we can let Christ shine through us.”
English Muffin Bread
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
- 5 3/4 cups all-purpose flour (1 1/2 lbs.)
- 2 1/4 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon, plus 1 1/2 teaspoons sugar
- 2 1/4-oz. packets Instant Yeast
- 1/4 cup melted butter, divided
- Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.
Cool completely before slicing.
“Live as if Christ is coming back today.”
Ultimate Chocolate Chip Cookies
I have a gazillion different chocolate chip cookies on my blog, but I didn’t have the one recipe that I used over and over again. This is, by far, the best one of all.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour (11.25 oz.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped nuts, optional
- 12 ounces semisweet chocolate chips (2 cups)
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in nuts, if using, and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly, remove from cookie sheet. Cool on wire rack.
(I bake mine exactly 10 minutes. They always look like they are not done, but they are. I let them sit in the pan 5 minutes before I remove them to a wire rack. They cook a little more sitting on the pan.)
Servings: 3 1/2 to 4 dozen cookies.
“A caring word can accomplish more than we could ever imagine.”
Veggie Chopped Salad
This is a little different from the other salads on my blog. But equally delicious. It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.
- 3 cups finely chopped fresh broccoli
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 oz.), thawed
- 6 bacon strips, cooked and crumbled
- 1 1/3 cups mayonnaise
- 1/4 cup sugar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 3/4 cup salted peanuts
In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
“God’s love in our heart gives us a heart for others.”
Copycat Broccoli Cheddar Chicken
Cracker Barrel copycat. I think they only have this on their menu for their Wednesday special. It was sooo delicious, I had to try it at home. Both my husband and daughter say this is a keeper. Mouth watering delicious!
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 – 1/2 teaspoon pepper
- 1 cup milk (I used whole milk)
- 1 can cheddar cheese soup
- 1/2 teaspoon paprika
- 6 oz. shredded Cheddar cheese
- 8 oz. frozen chopped broccoli, defrosted
- 1 1/2 – 2 cups crushed pieces Ritz crackers
Preheat oven to 350 degrees and lightly grease a casserole dish. Season chicken with salt and pepper and place in prepared dish.
In a medium bowl, mix together milk, soup, paprika and cheddar cheese. Pour half of the cheese mixture over chicken. Scatter broccoli pieces over cheese mixture. Top with Ritz cracker pieces and remaining cheese mixture.
Place in oven and bake for 45 minutes.
(I use the smallest chicken breasts that I can find, but if you need to use larger ones, I cut them in half horizontally. If you use the larger and don’t cut them in half, they will need to cook longer by at least 10 minutes.)
Also, if you like a crunchy topping, mix 1/2 cup of the crumbs and a tablespoon of melted butter and sprinkle on top.
“With God, all things are possible.”
Chicken Potato Chowder
This chowder is thick and creamy and just delicious!
- 2 tablespoons butter
- 1 small onion, chopped
- 3 cups chicken stock
- 3 medium-size potatoes, peeled and cut into medium dice
- 3 medium carrots, peeled and cut into medium dice
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 8 oz. cream cheese (room temperature) or 4 oz. softened cream cheese plus 4 oz. shredded cheddar cheese
- 2 large chicken breast halves, cooked and cut into medium dice (about 2 cups)
Melt butter in a stockpot over low heat. Add the onion and cook until soft, about 5 minutes. Add the chicken broth, potatoes, and carrots. Bring to a boil, then decrease heat and simmer until potatoes and carrots are fork-tender, about 20 minutes. Add the parsley flakes, salt, and pepper.
Stir the flour and milk together in a small bowl until smooth, add the flour mixture to the soup, and bring the soup to a boil. Stir the soup until it begins to thicken. Add the cheese and mix until the cheese has melted into the soup. Stir in the chicken and continue cooking until the chicken is heated through, but do not boil.
Serves 4 to 6. (I would double this recipe it is so good.)
“Witnessing isn’t a job to be done but a life to be lived.”
Amish Cook’s Poor Man’s Steak
This is an old classic recipe. So delicious!! I actually made 5 steaks, but you could make however many you want in whatever size you want.
- 1 1/2 pounds lean ground beef
- 1 cup dry bread crumbs
- 1 small onion, chopped (I used dried onion)
- 2 eggs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 (10 3/4-oz.) can cream of mushroom soup (I used golden mushroom, but I think cream of mushroom with roasted garlic would be good too.)
- 1/2 cup water
- 1/2 cup milk
- 1 (4-oz.) can sliced mushrooms, drained
Preheat oven to 350 degrees. Grease a 9-inch square baking dish and set aside. (I used a cast iron skillet.)
In a large bowl, combine the ground beef, bread crumbs, onion, eggs, salt, pepper, and garlic powder. Knead the mixture with your hands until it is smooth and uniformly combined. Shape the meat mixture into a loaf and cut into 6 slices. Or you can slice it into however many patties you want.
In a greased skillet, fry the meat slices until browned on each side. Drain off the excess grease and transfer the browned slices to the prepared baking dish.
In a medium bowl, combine the mushroom soup, water, and milk. Stir until smooth. Pour the soup mixture evenly over the meat slices and sprinkle with the drained mushrooms.
Bake uncovered for 30 to 40 minutes, until the meat slices are cooked through and the sauce is bubbling.
“Christ’s cross provides the only safe crossing into eternity.”