Pork Steak Diane
Company’s Coming 30-Minute Weekday Meals Copyright 2005
13 ½ oz. can of evaporated milk
1 tbsp. all-purpose flour
1 tbsp. cooking oil
sprinkle of pepper
4 boneless pork loin chops (about 1 pound), trimmed of fat I had 6 small chops
1 tbsp. hard margarine or butter
2 tbsp. finely chopped onion
1 garlic clove, minced
1 tbsp. Worcestershire sauce
1 tbsp. brandy
¾ tsp. parsley flakes
Stir evaporated milk into flour in small bowl until smooth. Set aside.
Sprinkle pepper on both sides of each pork chop. Heat cooking oil in large frying pan on medium. Add chops. Cook for 3 to 5 minutes per side until desired doneness. Transfer to a large plate. Cover to keep warm.
Melt margarine in same large frying pan. Add onion and garlic. Heat and stir for about 1 minute until fragrant.
Add Worcestershire sauce and brandy. Heat and stir for about 1 minute, scraping any brown bits from bottom of pan, until liquid is evaporated. Stir flour mixture. Add to onion mixture. Heat and stir for about 3 minutes until sauce is boiling and slightly thickened. I added a pinch of salt. Add chops. Turn until coated with sauce. Cook for about 1 minute until heated through. Remove chops to large serving platter. Drizzle with sauce from pan. Sprinkle with parsley.
I served it over mashed potatoes.
Serves 4.
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Since this is one of the cookbooks I'm giving away in November, I thought I should cook something from it. I really liked this recipe. The sauce was creamy and wonderful and you can really control the cooking of the pork, which is important with boneless pork loin. You don't want to overcook it.
I enjoyed this even though I really haven't been enjoying food lately. Too much mindless eating. I haven't been letting myself get hungry. I never do well when I have too many days off in a row but my mini-vacation is over now so hopefully I can get back on track.
This cookbook does give the metric measurements too but I was too lazy to copy them here. Sorry.
A Blast From The Past: Barbara's Pork Chop Dinner from September 2005. This was one of my first recipes and it was a good one.
Question of the Day: What are your Thanksgiving 'must have' recipes? Do you have anything besides the traditional foods on that day?
We don't normally have anything non-traditional, although this year we will be having blueberry cobbler per my brother's request. My must haves are smoked turkey, cornbread dressing, and green beans with mushrooms. My grandmother always makes sweet potato casserole and pecan pie.
ReplyDeleteOur must-haves are:
ReplyDeleteTurkey
Cornbread Dressing
Cranberry Sauce
Candied Sweet Potatoes
Mashed Potatoes
Giblit Gravy
Rolls
Green Bean Casserole
Pumpkin Pie OR Pumpkin Dessert
No, nothing non-traditional... I'd be open to it, but with so many must-haves, where would we put it?!
Ditto to Wanda's comment, with a few exceptions - an additional dessert, usually pecan or apple pie, relish tray and sometimes fruit salad.
ReplyDeleteAnd like hers, my family DOES NOT want to vary. Like she told me - one time she varied something and they all acted as if she had served hot dogs!!!!!!
Drat!! Forgot to sign.
ReplyDeleteJan
Our must haves are the traditional things.
ReplyDeleteI guess one non-traditional thing would be lemon meringue pie.
Our must haves are always sweet potatoes, green beans, and cornbread! This year I am making a mushroom quiche as an appetizer -not traditional, but I am excited for it!
ReplyDeleteBesides turkey & dressing, our kids think we should always have broccoli & rice casserole and green bean bundles. I like roasted sweet potatoes too.
ReplyDelete