All posts filed under: Pork

Thin Pork Chops with Buttermilk Gravy

Thin Pork Chops with Old Fashioned Buttermilk Gravy

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We all remember eating tough pork chops as a kid since Moms would deliberately overcook them to ensure nobody got sick from undercooked meat.  Consequently the chops would be bone dry, impossible to cut even if using a steak knife, and when it came to chewing, well imagine a tiny Chihuahua trying to eat peanut butter and you get the picture.  Don’t get me wrong, my Mom was a great cook, but pork chops were every Mom’s nemesis in those days.  Thankfully times have changed and you can buy thinly sliced pork chops that turn out tender, juicy, and full of flavor if prepared the right way.  What once took 90 minutes to prep and cook, now can be done in under 20 minutes.  The perfect recipe for dinner when you don’t have tons of prep time but still want a full-flavored home cooked meal! Ingredients: 4 thin pork chops Olive Oil 2 cloves garlic 1 cup low sodium chicken broth 2 cups buttermilk 1/2 cup flour 1/2 tsp Onion Powder 1/2 tsp paprika Kosher …

Scalloped Potatoes with Link Sausage

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Ah comfort food!  We seem to be having a pretty mild winter here in Seattle – so far no snow other than in the mountains; not too bad on the rainfall (although Seattle Weather blog shows stats that February was wetter than normal – me I just don’t believe it!)  Even the wind has been pretty cooperative except for an occasional day here and there that was a little more than “gusty winds”.  But as everyone observes every morning on the national news, the majority of the rest of the country is facing some pretty severe weather and it doesn’t seem to be letting up anytime soon. Several of my friends and readers on the East Coast have written asking for a good “comfort food” recipe – one that they might even have the goods stocked already in their pantry and refrigerator.  And this recipe does just that.  To all my friends on the East Coast who are bundled up, sitting around the fireplace as the furnace has gone out, shoveling snow each morning and night, or have just plain …

Blood Pudding Sausage and Fried Egg (Low Carb)

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Yum – a Sunday breakfast treat, especially tasty when one has been soooooo good throughout the week.  Since I am avoiding potatoes at all costs I can’t have hash browns, yet I still want something special for breakfast on the weekend  – and this dish is it!  I have fond memories of my Father making Blood Sausage for us on Sunday morning after Mass – it was such a treat for us (although for him this was served most days as part of an Irish breakfast growing up in San Francisco).  Blood sausage (which is also referred to as Black Pudding or Blood Pudding), is generally made from pork blood and a high proportion of oatmeal and sometimes barley, in addition to pork.  I realize this might not be to everyone’s liking just from the name of the dish, but if you try it, you will be delighted that you did.

BBQ spareribs (Low Carb)

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    I have been spinning the idea of low carb dieting for a couple of weeks now and finally settled down to officially and firmly starting today (after back/forth a bit the last 10 days, which did yield a weight loss of 8 pounds.)   Eons ago I did the Atkins diet, but quickly tired of eating the exact same foods each meal every day (bacon/eggs, salads, etc.).  Since I am committed to eating Low Carb for the next few months, I feel I should also be committed to creating some new and interesting twists on my old recipes, and making them low carb.  Sugar substitutes have vastly improved over the years, and there are a number of really good low carb blogs out there.    The following BBQ sparerib recipe is only 8 carbs per serving, primarily thanks to Splenda Brown Sugar and Heinz Reduced Sugar Ketchup.  The original recipe I grew up with is 51 carbs a serving (2 ribs) –  huge difference, and the taste is almost identical.

Stuffed pork chops, topped with a Marsala mushroom sauce

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Had enough turkey?   I know I have, so I turned to the other “white meat” and made pork chops.  In the summertime I take large pork chops and make a pocket, insert stuffing and then grill them.   In winter I do them a little different as they are being cooked indoors and I don’t want them to end up tough.  So instead I purchase “thin”, and I mean thin, pork chops and then lay one in the pan, add stuffing, and add a second on top. Works really well, cooks quickly, which means, not a tough chop in the bunch.