Tag Archive: sour cream

Pork Chop Delights

As the weather gets cooler, I am in the mood to get back to the kitchen.

It is not like I have not looked at recipes all summer. It is not that I haven’t wanted to cook. But the summer heat takes all of my energy away as well as my appetite.

But with colder temperatures coming on, the coziest place in my house is the kitchen.

I found a recipe for boneless pork chops with sauteed Brussels sprouts and a sour cream sauce. I found this recipe at BHG.com. I may have seen it on my Facebook feed. And then I did what I do best – I made a print out and planned when to make it.  I had to put it off. A late summer heat wave forced me to put it to the side.

But then the weather worked in my favor. We went shopping and a collective groan came from the children as I put Brussels Sprouts in the basket. They could not believe I would subject them to such horror.

So we moved on. Later that week the husband bought boneless pork chops. That is a very important aspect to the recipe. It becomes difficult the pound the meat when a bone in the way.

Brussels Sprouts simmering in the pan.

So on the day of the meal I took about a pound of Brussels Sprouts,washed them and cleaned off the ends and dried out top leaves before halving the little green balls. Once that was done, I threw them into a pan with plenty of butter.

After they turned a nice color, I removed them from the pan and kept them warm. As I was sauteing the sprouts, I put the pork chops beteween sheets of plastic wrap and used my rolling pin to flatten the chops to about a 1/4 inch thickness. I dredged them in a flour mixture with salt, pepper, and paprika. I added more butter to the pan and fried those little tenderloins.

First side in the pan.

They were not so little but about four minutes on each side did the trick. They were a nice golden brown color once I flipped them over.

Don’t they look great?

Once all of the chops were cooked so that they were only a little pink on the edges, I placed the Sprouts and Chops in a platter. I made a quick sauce with sour cream, brown sugar, and a bit of milk that I heated in the pan after sauteing the veggies and meat.

Hey, Good Looking.

I paired this with rice since we had a nice sauce. The husband drank a red wine. I did not since wine tends to put me to sleep. As for the kids, two hated their ‘no  thank you’ servings of the sprouts. The oldest ate his serving and the others as well. There was nothing left once the meal was over.

Bummer because that would have made a good lunch the next day.

What have you been cooking lately?


The real winter begins

Winter has arrived.

Snow scene

Saturday the snow fell and fell and fell.
It looked like  four or five inches by the time it was over. The kids are loving it. We have a small snowman in the back yard.
While I was inside church helping with the blood drive, my husband was watching as the kids go down the hill in their snow disks. At some point, snow went down someone’s back and there was crying and complaining.

Another snow scene

We got over that disruption to get into a warm car and head home. Hot showers, hot chocolate and pizza warmed the rest of the day.

Now starts indoor life. 

When the weather is warm, I feel the need to be outside every moment possible.  Once the snow and drop in temperature occurs, we are inside. Tasks, such as finishing the closet of doom and cleaning up of rooms, come to the forefront.

Another tradition of our family’s becomes even more important – that is the Sunday dinner. Every week, someone has a turn in making it. They choose the menu, find recipes, plan the purchases and cook it up. A parent helps the kid in charge or, in the case of the six-year-old, makes the meal.

Not as pretty as elly's but quite tasty with cinnamon and allspice in the meatball.

Last night, it was my turn and I made a greek meatball dish with rice and tomato sauce. It was a meal in which I has to make a variety of substitutions. The ground lamb was replaced by ground beef. Cloves of garlic became a limited amount of garlic powder.  Sour cream was used instead of greek yogurt and the rice was leftover white rice instead of basmati rice.

The recipe came from the wonderful cooking blog, Elly Says Opa. Her pictures are closer and probably shows of the dish better.  And I am not sure how she would appreciate what I did with it.

However, let me say that my kids ate it up. They loved the meatballs and rice; loved pouring the tomato sauce from a gravy boat. The touch of sour cream was a tasty addition as well. I was not thinking otherwise I would have served a traditional Greek salad with this meal. Instead, I had cranberry sauce on the side.

The next time I make this dish, I will more than likely bake the meatballs and have a fruit like pears on the side. And next time when I make cake with cherries on the inside, perhaps the cake will not fall apart when I take it out of the bundt pan.

It was a great evening that ended with a Wii bowling tournament and early to bed. When it is too cold, the best place to be is under the covers.