Skillet pork chops
4 TBS unsalted butter
2 garlic cloves, minced
3 thick-cut, boneless pork chops
1 C mushrooms, sliced
1 TBS dried oregano
1 TBS dried thyme
1/4 C all-purpose flour
1 to 1-1/2 C whole milk (can use heavy cream)
salt and pepper to taste
In a large skillet over medium-low heat, heat butter with garlic until melted. Continue to heat until butter foams, stirring constantly to prevent overflowing. Once foam subsides, continue to heat until brown bits form at bottom of skillet and a nutty aroma is produced. Add pork chops and cook on each side until cooked through (3-5 minutes per side).
Remove cooked chops to a clean plate and tent loosely with foil. Lower heat to low and add mushrooms, oregano, and thyme to butter mixture. Cook until mushrooms are slightly softened and cooked. Whisk in flour until no lumps remain. Slowly stir in milk until desired gravy consistency is achieved. Season with salt and pepper to taste.
With heat still on low, return pork chops to gravy for about 5 minutes. Serve and enjoy.
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Loaded cauliflower
1 head cauliflower, cut into pieces, about 5 C
1 C sour cream
2 C shredded cheddar cheese, divided
3 scallions, thinly sliced, divided
6 slices bacon, cooked and crumbled, divided
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
Preheat oven to 350 degrees and spray casserole dish with non-stick cooking spray. Steam cauliflower until just tender. Place cauliflower, sour cream, half of bacon, half of scallions and half of cheese in a bowl and add salt and pepper. Stir to combine. Transfer to casserole dish and sprinkle with other half of cheese. Bake for 18-20 minutes or until heated through. Top with remaining cheese and scallions and serve hot.
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Peach cake
1/4 C butter, softened
1/2 C sugar
1 egg
3/4 C milk
1 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
2 C peaches, chopped
Topping Ingredients:
3/4 C sugar
4 TBS flour
2 TBS butter
Preheat oven to 350 degrees and grease a 9-in. pan. Mix together butter and sugar. Add egg and mix until smooth. Pour in milk and vanilla and combine.
In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated. Spread into greased pan. Top with peaches and press lightly into batter.
Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches. Bake at 350 for 40-45 minutes. The sugar should form a crust and cake should be cooked through. Cool slightly before cutting and serving. Can be served warm or at room temperature.
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She said, “I finally did it. I bought a new pair of shoes with foam memory soles. No more forgetting why I walked into the kitchen!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
Tuesday, April 13
