Pork Chops with Country Gravy

My dear friends, please forgive me for the rude and abrupt abandonment. I literally woke up the other morning and realized how long it had been since I posted. I missed the entire holiday season! After the hurricane, I continued to just try to keep my head above water, and a lot of things went by the wayside, including my blog. But, now that the holidays are over and things have calmed down just a bit (does life ever really calm down completely?), I'm back, and ready to share what's going on in the kitchen.

I've never cared much for pork chops. They aren't bad, they just strike me as a bit boring. But, when you bread them, fry them, and smother them with gravy, it turns out that they're pretty dang delicious, go figure! These take no time to make either, so perfect for a complete and comforting weeknight meal. Your family will love them.

Pork Chop with Country Gravy 
Cooking Light February 2011 

 Ingredients 
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
 Cooking spray
1 1/2 cups 1% low-fat milk

Directions 

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Serves 4: One serving is one chop and one half cup of gravy

Per Serving: 252cal, 9.6g fat, 28g prot, 10g carb, 0.3g fiber

Cooking with my Blog Friends

How are you east coasters doing so far?!  Right now my kids and I are hunkered down in the living room with flashlights strapped to our foreheads, waiting for the eye of the storm.  I've got a pile of blankets, a bunch of candles and two loaves of bread.  That's what they tell you to stock up on for huge tropical storms, right?  So far it's just pretty nasty and drizzly, and I'm hoping that it doesn't get worse than that.  Unfortunately, I think it's probably wishful thinking.

Speaking of storms, I've been a tornado in the kitchen lately.  My schedule has me at home a lot more, and to keep myself occupied, I've been tackling so many of the recipes all of you have been putting out.  Each and every one has been a complete hit in our home, and they are all perfect for fall, especially if you need something to distract you from oncoming hurricanes!

All of the pictures below belong to the blogger who posted them.  They are not mine.

Taste and Tell: Homemade Tator Tots (Perfect for your leftover mashed potatoes.)

Two Peas and Their Pod Apple Cinnamon Granola

Mel's Kitchen Cafe Pumpkin Blondies

Mel's Kitchen Cafe Baked Spaghetti Pie

Mel's Kitchen Cafe:  Ultimate Beef Stroganoff (As you may have noticed, I've currently got a bit of a  crush on Mel's blog.  She can do no wrong!)

Epicurian Mom:  Eggplant Parmesan

Gonna Want Seconds: Fresh Apple Cake with Caramel Glaze

Eats Well with Others: Oatmeal Pumpkin Cookies

Recipe Shoebox:  Pork Chops with Apple Butter

Recipe Shoebox:  Homemade Granola Bites

Cinnamon Spice and Everything Nice: Stovetop Macaroni and Cheese 

Stay safe east coasters!  We'll get through this together!

Cheesy Ham and Potatoes

You may notice a trend here at A Blog About Food. Most posts will be clean and healthy, since that it how we strive to eat in our home. And then every once and a while I post a not so healthy recipe like this when I hit a "healthy brick wall" and lose my freaking mind.

I've been asked a few times what I miss the most since eating healthier. While it seems natural to say things like "chocolate, cake or french fries," what I have missed more than all of those things is CHEESE. Cheddar, Mozzarella, Havarti, Gorgonzola, Parmesan, Brie, to name only a few. I am a total cheese head and I LOVES my cheese.

So, during Christmas, whilst I was on my brief healthy eating hiatus (I refuse to use the word diet, it's a lifestyle, right?) I made these potatoes. We had a ton of ham leftover and this was the perfect thing.

The tangy and delicious flavor is actually inspired by my blog buddy Kim at Stirring the Pot. She talks often about her love for mustard, and has even featured an amazing Dragon Ale mustard cheese from Whole Foods, which I now purchase every Christmas. While I was making the potatoes I felt the sauce was a bit bland and definitely needed a kick. In goes the rest of that creamy Dragon Ale cheese, along with a couple tablespoons of yellow mustard and we were all in cheesy, hammy (it's a word), heaven. Thanks Kim, your love for mustard saved our meal!



Ham and Potatoes
Adapted from Cooking Light June 2005 (see, it's Cooking Light, not too bad, right?)

Ingredients

2 teaspoons butter
1 medium onion (about 5 1/2 ounces), thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces all-purpose flour (about 2/3 cup)
6 ounces extra shredded sharp cheddar cheese (1 1/2 cups), divided (or Dragon Ale mustard cheese if you have it)
1-2 tablespoons yellow or Dijon mustard, to taste
6 ounces diced ham (about 1 1/4 cups)
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
Cooking spray

Directions

Preheat oven to 350�.

Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; saut� 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese, mustard and ham, stirring until cheese melts. Stir in potatoes.

Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350� for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

What I'm Reading

Technically I'm not reading this, I read it a few months ago, but even if I'd read it a few years ago, I'd be completely remiss not to share it with as many people as possible. It's easily one of the best books I've ever read.

Usually after a read a book, I smile, close the book, and start thinking about my next one right away. This was one of those books that I closed and then sat on the couch for about fifteen minutes absorbing the amazingness that was this book. I then had to get online and find any extra info, photos or interviews that I could.

Whether you are a WWII buff or not, read this book. It follows the life of Louis Zamperini from childhood, into the war, and then his life after the war. It is gripping, intense, inspiring and so touching. His experience as a bombardier, fighting on the Pacific side are just incredible. I also loved learning more about what happened in Japan during the war, where most of my WWII books are centered around the Holocaust.

Read it, and then let me know so we can cyber-highfive about how great this book is.

Cuban Sandwich Quesadillas

I'm packing my bags.

Getting ready to go.

To see my sweet fam.

In Id-A-Ho!

I won't be around.

For a month or two.

But rest assured.

I'll be thinking of you!

So have a great summer.

Keep making great food.

Soak up that sunshine.

And I'll see you soon!

These quesadillas are made with a pork cooked in the crockpot. They are so easy and quick to make, and the pork is AMAZING. A great weeknight family pleaser for sure.

Cuban Sandwich Quesadillas
By Skinnytaste (LOVE HER!)

Ingredients

1 oz slow cooked Pernil

1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)

Directions

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan (I used my panini press). On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.

See you in a few months!

Pork Lo Mein

I almost didn't post this one because the pictures just weren't working out for me. I know, how very vain of me! But this dish is so good, I just had to share it with you guys.

Whenever I go to a Chinese restaurant, I have to get some sort of noodle dish. HAVE to. I don't necessarily live for pasta, but there's something about those lo mein dishes that I can't resist, I just love the flavors. I also love it when I can eat lo mein that is lighter in fat and calories, but full of tender pork, delicious veggies and tons of flavor.

If you plan to make this meal, just know that there is 30-60 minutes worth of marinating before you book. I always hate being surprised with that fact when I start making dinner, haha!

Biz, notice the hot sauce! You're rubbing off on me! ;)

Pork Lo Mein
America's Test Kitchen Healthy Family Cookbook

Ingredients

4 1/2 tablespoons low-sodium soy sauce
2 tablespoons oyster flavored sauce
2 tablespoons hoisin sauce
1 1/2 tablespoons toasted sesame oil
1/4 teaspoon five spice powder (don't exclude this, it's what makes the dish so GOOD!)
1 (1 1/2 lb) pork tenderloin, trimmed, halved and sliced crosswise into 1/8-inch thick pieces
3/4 cup low sodium chicken broth
1 1/2 teaspoon cornstarch (I wish I had added a bit more, mine was still a little watery)
12 ounces spaghetti
salt
4 1/2 teaspoon canola oil
6 tablespoons Chinese rice cooking wine or dry sherry
12 ounces shiitake mushrooms, brushed clean, stemmed and halved
1/2 head napa cabbage, cored and sliced crosswise, 1/2 inch thick
8 scallions, sliced thin
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon sriracha sauce

Directions

1. Mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure 1/4 cup of the mixture into a separate bowl, stir in the pork, cover and refrigerate for 30 to 60 minutes. Whisk the broth and cornstarch into the remaining soy sauce mixture.

2. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.

3. Meanwhile, heat 1 1/2 teaspoons of the canola oil in a large Dutch oven over high heat until just smoking. Add half of the pork, break up any clumps, and cook until lightly browned, but not fully cooked, about 3 minutes. Stir in 3 tablespoons of wine and cook until the liquid is nearly evaporated, about 1 minute. Transfer into a bowl.

4. Repeat with 1 1/2 teaspoons more canola oil, remaining pork, and remaining 3 tablespoons wine; transfer to bowl.

5. Wipe the pot dry with paper towels. Add the remaining 1 1/2 teaspoons oil and heat over high heat until shimmering. Add the mushrooms and book, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in the cabbage and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the scallions, ginger, and garlic and cook until fragrant, about 30 seconds.

6. Rewhisk the soy sauce-cornstarch mixture to combine, then stir into the pot. Stir in the cooked pork, with any accumulated juice. Bring to a simmer and cook until the sauce has thickened slightly and the pork is heated through, about 1 minute. Add the cooked pasta and sriracha and toss until combined and hot. Serve.

Serves 6: 1 serving is 1 2/3 cups

Per Serving: 490 cal, 11g fat, 62g carb, 35g prot, 4g fiber

Roast Pork Loin with Pineapple-Raisin Sauce

I like pigs. They're cute, chubby, seem to have a sweet enough disposition, and they taste so good! They give us bacon in the mornings, ham during the holidays, and delicious pork loins, ribs and chops the rest of the time. And the best part is that a lot of these cuts of meat are lean and quite healthy in moderation. Sorry vegetarians, but I just don't see myself splitting up with meat any time soon, 'specially the delicious pig!

I absolutely loved this combination of savory garlicky pork covered in this tangy sweet sauce. The sauce was very reminiscent of a chutney to me, and I couldn't get enough of it. I started out with a thin layer on my pork, but the more I ate the more I piled on, the flavor is just delicious. If you don't like fruit with your meat, might I suggest leaving the sauce out and just trying the pork loin. After inserting entire garlic cloves and coating with herbs, the pork itself is just lovely. Enjoy!



Roast Pork Loin with Pineapple-Raisin Sauce
Cuisine Magazine December 2010

Ingredients

1 2-3 lb pork loin roast
1 tablespoon olive oil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

SAUCE:
1 8 oz can crushed pineapple
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp. ground ginger
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon white wine vinegar

Directions

Preheat oven to 500 with oven rack in center position. Line a shallow roasting pan with foil. Let pork roast stand at room temp 30 minutes.

Combine oil, rosemary, sage and thyme in a small bowl.

Pierce top of pork to make six slits 2-inches apart on either side. Insert garlic half into each slit.

Score top of pork by cutting in a crisscross pattern. Rub herb mixture onto pork.

Roast pork 20 minutes, then flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 and meat is slightly pink, 20 minutes more. Remove pork from pan, tent with foil and let rest 10-15 minutes before slicing.

Stir together pineapple and brown sugar for the sauce in a small sauce-pan over medium heat until sugar dissolves, 3 minutes. Add raisins and ginger.

Whisk cornstarch and broth together, then slowly add to pineapple, stirring constantly. bring sauce to a boil until thickened. Stir in vinegar and serve with pork roast.

Per Serving: 236 cal, 6g fat, 25g carb, 1g fiber, 19g prot

Pork and Mushroom Stew

I'm in the best mood right now, wanna know why? Because as I sit here and type, two angels from heaven, I mean, maintenance men are fixing my oven!!! Sure, I have to sit and listen to a certain cheating wife, and a son that refuses to potty train, but hey, they could talk about world domination for all I care, at least I'll have an oven! Now my head is reeeeling with all of the delicious baked possibilities. No doubt I'll be leaving the grocery store today with a cart full of flour and sugar. It's a good day indeed!


Now onto something just as fantastic, this stew is another one of those dishes that goes straight into the top ten list of things I've ever made. When you think of a hearty stew with pork and mushrooms, the last adjective you'd probably think to describe it would be sexy, but let me tell you, this is one sexy stew! It's rich, earthy, full of soul and enticement. It's velvety on the tongue and will warm your whole body. Oh yes, this is a stew that will seduce you, and hopefully again and again.

Serve this over mashed potatoes, put on some Marvin Gaye, and thank me later.


Pork and Mushroom Stew
By Cuisine at Home October 2010

Ingredients

1 TB olive oil
1 TB unsalted butter
1 1/2 lb pork tenderloin, trimmed and cut into 2-inch pieces and seasoned with salt and pepper
8 oz cremini mushrooms quartered
1/2 sliced leeks or shallots
1/2 cup diced carrots
2 TB all purpose flour
1/2 cup dry sherry or white wine
3/4 cup apple cider or juice
3/4 cup low sodium chicken broth
1 TB minced fresh thyme
salt and pepper to taste
diced Granny Smith Apple

Directions

1. Heat oil and butter in a saute pan over medium-high. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.

2. Sweat mushrooms, leeks and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.

3. Deglaze pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 TB thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.

4. Serve over mashed potatoes, garnish with diced apples and a sprig of thyme.

Slow-Cooker Pork Loin Carnitas

My oldest daughter is in Kindergarten now, and out here they do full day Kindergarten, which can be good and bad. Before she started going I pictured days of endless, blissful free time. Reading for hours to my son, taking naps, shopping, consecutive lunch dates, ha! My life is busier then ever! It's not exactly like I have a whole lot MORE to do, but my days just feel longer. By the time we have reading and homework done, making dinner is about the last thing I want to do anymore. It's taken me a while to figure out how to get a good meal on the table without burning myself out. Enter crockpot, hello old friend.

The best part about crockpot meals is that you can sit down to a delicious hot dinner that you really don't even feel like you made. And though you actually did make, it only took you minutes that morning. This pork is just mouthwatering, we've already had it twice and I'm making it again tomorrow! I serve it in flour tortillas with salsa verde and sour cream, and it is slurpy, drippy heaven. In the directions it says to sear each side of the pork after rubbing it in salt, pepper and garlic. Be sure not to skip that step, I got lazy the second time around and didn't do it, it made a huge difference. The flavor is much richer when you sear in that garlic.

Slow-Cooker Pork Loin Carnitas
Fresh Food Fast by Cooking Light

Ingredients

1 (1 1/2 lb) boneless pork loin roast, trimmed
1/2 tsp salt
1/2 teaspoon black pepper
8 garlic cloves minced
cooking spray
1/2 cup water
2 cups chicken broth

Directions

1. Rub pork with salt, pepper and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook three minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

2. Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.

3. While broth reduces, shred pork using 2 forks. Stir in broth reduction.

4. Serve in warmed flour tortillas, top with salsa verde and sour cream.

This is why I didn't get the greatest picture. My husband could only wait for so long!


How do you amazing parents fit dinner in between school, homework, sports, dance...? Any tips for the newbie?