Baked Pork Chops with Beef Gravy

 If you are a Meat & Potatoes Kind of Guy (or Gal) you'll LOVE this recipe. As always, it affordable and easy!

 

 

I thought I'd note that this is the second time typing this blog because it didn't auto save like it usually does and I lost everything (whomp, whomp).

 

I decided since there's always a story to tell (just ask my friends and family) that I would lighten my blogs up with some stories.

 

 

 Before I do that I just want to thank my friends and family for a wonderful weekend. I spent time in Boston for an engagement photo shoot (preview pics will be up tonight); went to a get together at my friend Jaimee's (thanks for the yummy treats and campfire); and had breakfast with my parents.  

 

 Jaimee's Cupcakes and Cookies:

 

 

 

 

Stories:

 

 

1. I was sitting at work applying calamine lotion on my poison ivy. I didn't have any meetings (at the time) so I loaded it on. Of course I got pulled into a last minute meeting with a "higher up" and had short sleeves on to top it off. I went in and sat down only to get odd looks. I explained that I had poison ivy and couldn't help it. He laughed and told me he was covered too. Then I didn't feel so bad.

 

2. I called the police on a woman who was trying to pass an old couple in the HOV lane. First of all, I'd love to know what she was thinking because everyone knows you can't pass in the HOV lane. Even if you could, you still have a lot of other cars to pass. She was erratic, laying on her horn and swerving left and right. I felt really bad for the old couple and thought about how I would have felt if it was my grandparents. I had to call on her because I knew it was the right thing to do. There was even a state trouper 6 cars in front of her who couldn't do anything. Hopefully they eventually got her.

 

3. Ben brought home a new 40x40 dog bed that he got for $14 (steal)! I warned him that the dogs could only use the bed with 100% supervision since they love to pull stuffing out of anything/everything. It lasted about two days before he caved and gave them the bed anyways.

 

Before it was chewed (I don't have any of the aftermath):

Patches made a good choice to hide under the bed ;)

 

 

 

 

Pre-heat the oven to 450* (bake for 15-25 min). Serves 8.

 

 

Ingredients:

 

1 Egg

1/2 Cup of Skim Milk

1 1/4 Cup Panko Bread Crumbs (we used Italian)

Salt and Pepper to taste

8 Boneless Pork Chops (Thick)

3 tsp of butter

1/4 Cup of Flour

1/3 Cup of Fat-Free Beef Broth

1 1/2 Cups of Milk

 

Directions:

 

Mix 1 egg and milk in one bowl and whisk away. In another bowl mix bread crumbs with salt and pepper.

 

 

Dip the pork chop in the milk mixture and in the breadcrumb mixture. Pan fry the chops for about 4 min. on either side.

 

 

The pork chops should be brown on both sides. Then add them to a baking sheet and put in the oven for 15-25 min.

 

To make the gravy add 1 tsp butter in a pan. Stir in the flour and gradually add the beef broth and the milk. Whisk away until it thickens.

 

 

 

Serve with or without the gravy and enjoy!

 

 

 

 

 

 

Simple Crock Pot Recipe

This is about a week old... sorry guys.

Here goes another simple crock pot recipe:

(Picture courtesy of Crock Pot Recipes)

Small Potatoes

Carrots

Beef

Gravy Sauce

Water

Cook on low for about 4-6 hours.

Since I'm laid up for a week (hopefully not more) with a leg injury any meals I make will be simple. This week I probably won't be blogging since I'll be eating sandwiches and frozen meals. No cooking, no clean-up. Many of you may be wondering wheres Ben? Ben is working late and it's too late for us to be cooking and eating at that hour. So here we are. One crock pot recipe that will allow us to have left overs for a few night.

Pork Chops with Blue Cheese Gravy

...Back to blogging meals after a "time out" with my injury... 

Pork Chops with Blue Cheese Gravy

Sounds strange? I thought so too, but man is it good!

It's easy :)

Ingredients:

2 tablespoons butter

4 thick pork chops

Pepper and Garlic Powder to taste

1 cup whipping cream

2 ounces blue cheese, crumbled

Step One: Melt butter in a large skillet over medium heat.

Step Two: Season the pork chops with garlic powder and pepper.

Step Three: Fry the pork chops on 10 minutes on either side until its no longer pink

Step Four: Take off the heat and keep warm

Step Five: Using the same pan pour in whipping cream and blue cheese

 for about 5 minutes (until it thickens). Its important to use the same pan...why? The bits remaining add extra flavor AND less dishes when dinner is done! Win, win.

Step Six: Add the gravy and enjoy!

For a side we added Cheesy Scalloped Potatoes (feel free to add whatever your in the mood for)

My boyfriend enjoyed the pork chops so much he had a third helping. This might just be added to the favorites list :)!

 Side Note: Get creative, add additional seasonings, or even a different sauce! Adding things to a recipe makes the recipe your own and makes cooking fun. I usually find my recipes on Pinterest and write out a list of ingredients I'll need to make them. When I  write things down ahead of time it makes grocery shopping (especially while hungry, that much easier). I look for anything that looks fairly simple to make since working takes up most of my day. I also note the reviews on each recipe to see if people enjoyed it!

Crock Pot Honey Apple Pork Loin

It's a good thing this was another simple recipe. It's been a long hard two weeks and I was extremely appreciative for my crock pot.

Here's the recipe:

Ingredients

Pork Loin, 2.5-3 lbs.

Red Delicious Apples, 3 sliced

Honey, approx 4 T

Cinnamon, 2 T

Cook on low for 7 hours

Step 1: Cut up the red "delicious" apple with an apple slicer (or by hand)

Step 2. Cut into thin strips with a knife

Step 3: Lay the apple slices on the bottom of the crock pot. I added vegetable oil but you don't have to

Step 4: Add cinnamon

Step 5: Wash your pork loin and then cut slices about 1 inch-2 inches apart from each other

Step 6: Add the Honey to the slices in the pork and then add the apple slices (see picture below)

Step 7: Add the remaining apple slices on top and add more cinnamon

Eat & Enjoy!

Thanks to MyCrossFitPaleoJourney for the Recipe

Pictures of my process:

I thought he was so cute until I saw this picture. I'm thinking hes actually pretty angry looking?!

Plated Pork Loin:

Chicken Cordon Bleu Pasta

 I found a recipe on Pinterest called Chicken Cordon Bleu Pasta and thought, why not try something new? After all, I already had half the ingredients. I found pasta in the cabinet and chicken and cheese from a previous dinner. Done deal.

Pinterest Inspiration:

While the boyfriend went out to play train at the gym, I graciously stayed home and cooked a fabulous meal for him for when he came home. :) Ya ya... I know.... no one cares. I'm thinking I need to spend less time cooking, crafting and blogging and more time on an MBA or something. Thoughts!? ;)

Anyways....here's a delicious comfort food recipe for y'all:

1 lb pasta (I use elbow - use what you love)

1 cup chicken breasts, cooked and cubed (I used chicken from leftovers)

1 cup of cubed ham, already cooked (it's easier)

1 1/2 cup milk

8 oz. cream cheese (softened)

2 tbsp. minced garlic (yes it makes for smelly breath but if your both in on it it's okay) :)

2 cups of swiss cheese (shredded)

salt (to taste)

pepper (to taste)

seasonings; garlic/onion powder, cayenne pepper (anything you like; to taste)

1 cup panko or bread crumbs

1/2 cup butter melted

Step 1: Boil a pot of water and cook the pasta with salt and pepper until al dente (see box for directions). Add the cubed chicken and ham and toss to combine.

Step 2: Preheat the broiler (I used a sauce pan). Combine milk, cream cheese and seasonings over low-medium heat. Stir until it becomes a smooth texture (about 5-10 min). Pour over pasta and add the swiss cheese with salt and pepper to taste. Toss to combine.

Step 3: Transfer pasta to a baking dish and add breadcrumbs on top. Add the melted butter over the breadcrumbs and put in the over for about 5-10 min.

Wallah! Dinner is served.

Thanks to Amy's New Kitchen for the Recipe on Pinterest

Abe & Louies Salad

Abe & Louies is a place on Boylston Street  Boston, MA. I ended up here during a conference a few weeks ago and fell in love with their salad called the "Abe & Louies Salad" ...fitting right?

Anyways, it was delicious, and I'm not even a big fan of salads. It came highly recommended by my friend Jill and I trust her so I tried it ;). Thank god for her I like it.... just kidding. I went home and researched how to make it and it's so easy! Bring on lunch for tomorrow.


It includes:

Bibb Lettuce
Apples sprinkled with Cinnamon
Pistachio Nuts
Blue Cheese
Dijon Vinaigrette

Dressing:

2/3 cups of olive oil (can sub. vegetable oil)
1/3 cup red wine vinegar
2 tablespoons dijon mustard (can sub. honey mustard)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

{I mixed it in a bowl and then stored in a mason jar)


How to make it yourself:

Step 1: Make the dressing (see above)

Step 2: I substituted the Bibb Lettuce (it's sooooo hard to find!) with Romaine Lettuce (just as good)

Step 3: Cut up a granny smith apple and sprinkle Cinnamon on it

Step 4: Add Pistachio Nuts.... can anyone tell me if they sell them already cracked? I realize this probably removes all the fun; however, who has the time to sit and crack them AND put them in a salad?! ;)

Step 5: Add crumbled blue cheese

Step 6: Eat & Enjoy!



Mine wasn't mixed well so you can't see the blue cheese or nuts in the picture but you get the point :)

Honey Garlic Pork Chops

Honey Garlic Pork Chops

My favorite part about this whole recipe. My adorable Honey Bear, Honey Jar. It doesn't take much.

The recipe itself also doesn't take much:

 

      Ingredients

1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Step 1: Whisk together honey, soy sauce and garlic

Step 2: Coat the pork chops 

Step 3: Place chops on greased grill over med high heat, close lid and cook

 

{Served with brown rice, Serving size: 6ppl} 

Eat & Enjoy! 

Thanks Spark Recipes