Pork Chops in Mushroom Gravy

This is definitely a “keeper”!!  The mushroom gravy is outstanding!  This recipe is for 2 servings but you should be able to double it quite easy.

• 2 (1-inch thick) loin pork chops
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 small onion, minced
• 1/2 green pepper, minced
• 6-8 mushrooms, chopped
• 1 cup milk
• Juice of 1/2 lemon

Remove excess fat from edge of chops.  Combine flour, paprika, salt and pepper; dredge chops in mixture.  Set aside remaining flour mixture.  Brown chops in 1 tablespoon oil and remove to shallow casserole.  Add remaining 1 tablespoon oil and onion, green pepper, and mushrooms to skillet; saute until soft.  Add reserved flour mixture; cook, stirring, 3 minutes.  Blend in milk and cook until thickened, stirring constantly.  Stir in lemon juice.  Pour sauce over chops; cover and bake at 350 degrees for 1 hour.  Remove cover and bake 10 more minutes.  (I didn’t do this.)

Yield:  2 servings

“The beauty of creation gives us reasons to sing God’s Praise.”

Sausage Gravy and Biscuits

You can serve sausage gravy many ways, but I love them over biscuits.  You can make your own biscuits, but the quickest way is to buy you a can of refrigerated buttermilk biscuits.  Or, if you have no biscuits and don’t want to make them, serve this over toast.  You can have breakfast, lunch or dinner on the table in no time.

My son-in-law loves sausage gravy and biscuits and doesn’t get it very often, so I had the family over and made this for dinner one night.  I had to double the recipe.  Yum!

• 1 lb. ground pork sausage
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 3 1/4 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, opt.
• 1 can Pillsbury Grands buttermilk biscuits

Prepare biscuits as per directions on can.  Keep warm.

Brown sausage in a skillet, stirring until sausage crumbles.  There was not much drippings from my sausage, so I didn’t need to drain any grease off.  But if yours is, keep only 1 tablespoon drippings in skillet and drain the rest off.

Add butter to drippings and sausage; cook over low heat until butter melts.  Add flour; stir until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.  Stir in salt and pepper.

Split biscuits open; serve with gravy.

“God will either spare you from suffering or give you the grace to bear it.”

Oven-Barbecued Ribs (Or Grilled)

This is what I fixed for our Memorial Day dinner this weekend.  The sauce is awesome.  Even though it is an oven dinner, I put the ribs on the grill the same temperature and time as the oven method.

• 4 lbs. pork loin back ribs or meaty spareribs, cut into serving-size pieces
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 cup ketchup
• 2/3 cup chili sauce
• 1/4 cup brown sugar
• 1/4 cup chopped onion
• 2 tablespoons prepared mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons celery seed
• 1/2 teaspoon salt

Place the ribs in a stockpot; add enough water to cover ribs.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.

Meanwhile, for sauce, in a small saucepan cook the garlic in hot butter for 1 minute.  Stir in ketchup, chili sauce, brown sugar, onion, mustard, Worcestershire sauce, celery seed, and salt.  Bring to boiling, stirring to dissolve the sugar.  Remove from heat; set aside.

Drain ribs;  place in a shallow baking pan.  Pour half the sauce over ribs and keep the other half for adding later, if you need it.  Bake, covered, in a 350 degree oven about 20 minutes or until heated through.  Makes 4 servings.

“Follow your Leader into the lives of those around you.”

Pork Schnitzel

I got this recipe out of a newspaper many years ago and have made it many times.  It is a family favorite.  I didn’t make the sauce this time.

• 6 pork cutlets, tenderized, about 1 1/2 lbs.
• 1/2 cup flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 1/4 cup milk
• 1 1/2 cups fine dry bread crumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable oil

Dill Sauce

• 1 1/2 cups chicken broth, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dill weed
• 1 cup (8-oz.) sour cream

Coat meat with mixture of flour, salt and pepper.

Combine eggs and milk.  Dip cutlets in egg mixture, then in mixture of crumbs and paprika.

In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.

For sauce:  Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits.  Combine flour and remaining broth until smooth; stir into skillet.  Bring to a boil.  Cook; stir for 2 minutes or until thickened.  Reduce heat.  Stir in dill and sour cream; heat through (do not boil).  Pour over pork.

Serves 6.

“Keeping in tune with Christ keeps harmony in the church.”