Category: RECIPE REVIEWS

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

BLOODY MARY Roast

I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

BLOODY MARY ROAST
2-3 pound brisket
3 1/4 cups Passata*
2 tablespoons Worcestershire sauce
1/2 cup Lemon Vodka
2 cups cold water
a few drops Tobasco sauce
1 bunch celery, sliced
2 red onions, quartered
1 bag baby carrots, halved
coarse ground sea salt
fresh ground black pepper

  • Preheat oven to 250°.
  • Heat avocado oil over medium high heat.
  • Add celery, carrots and onions, sauteing slightly.  
  • Add veggies to large non-reactive casserole pan.
  • Season brisket with salt and pepper.
  • Brown it in the same pan.
  • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
  • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
  • Add salt and pepper to taste and bring to a boil.
  • Remove from heat and pour over meat.
  • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
  • Roast 5-6 hours until beef is tender and beginning to fall apart.

* Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

  • Melt 2 tablespoons of butter in skillet.
  • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
  • Melt 1/2 cup butter in large saute’ pan over medium high heat.
  • Add leeks and garlic, sauteing until soft and tender.
  • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
  • With a slotted spoon remove asparagus and leeks to chicken plate.
  • Add flour whisking until golden.
  • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
  • Reduce heat to low.
  • In a separate bowl whisk together the egg yolks and whipping cream.
  • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
  • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
  • Salt and pepper to taste.
  • Plate chicken and vegetables.
  • Ladle sauce over and enjoy.

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

COUCH POTATO BARS

I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

COUCH POTATO BARS
4 cups pretzel sticks, ground fine
1/4 cup butter, melted
3 tablespoons sugar
8 slices bacon, cooked and crumbled
1 cup semi-sweet chocolate chips
1 cup potato chips, crumbled
1 can sweetened condensed milk
1 cup peanut butter

  • Preheat oven to 350 degrees.
  • Line 9×9 baking dish with foil.
  • Combine pretzel crumbs, sugar and butter.
  • Press into pan.
  • Sprinkle bacon and chocolate chips over pretzel crust.
  • Sprinkle potato chips over bacon and chocolate chips.
  • Drizzle condensed milk evenly over the top.
  • Bake 20 minutes.
  • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
  • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
  • Remove foil from pan and cut into bars.
  • Keep refrigerated.

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled Garlic Croutons.
  • Bake 30 minutes until heated through.

HAPPY HOMEMAKER & MENU PLAN MONDAY

It’s time to link up for Happy Homemaker with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie  for Menu Plan Monday.

It was a lazy rainy weekend around here – lot’s of reading, baking, recipe creating, DVR catching up,  race watching and goofing off.

BREAKFAST

Yogurt, blueberries and granola.


THE WEATHER OUTSIDE
THIS MORNING:
Gray, dreary and drizzly.

FOR THE WEEK:
?? Keeps changing so we will see!

TO DO LIST
TODAY:  

  • Laundry 

  • Spring Cleaning

THIS WEEK:

  • EBAY

CURRENTLY READING

TELEVISION & DVR

  • Scandal

  • Justified

  • Perception

  • Rizzoli & Isles

PLAY TIME (If I can find any)
I’m still tweaking the new framework for my weekly menu and recipe links. 

And for those that were wondering what those acronyms you often see on my menus are:
C.O.R.N. = CLEAN OUT REFRIGERATOR NIGHT
Y.O.Y.O = YOU’RE ON YOUR OWN
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
BREAKFAST
DINNER
DESSERT
MONDAY
Oatmeal with Fruit
C.O.R.N. or Y.O.Y.O.

TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT

WEDNESDAY
Yogurt with Blueberries & Granola
Rosemary, Parsley & Thyme Chicken

THURSDAY
Scrambled Eggs with cheese & Toast
Garlic Cider Chicken

FRIDAY
Yogurt with Blueberries & Granola
 White Bean Gratin

SATURDAY
 Bacon & Eggs
Coffee Meatballs & Noodles
SUNDAY
 Pancakes
Apple Cider Pork Chops

LAST WEEK’S RECIPES I TRIED and their RECIPE LINKS

NEW RECIPES TO TRY IN THE NEAR FUTURE

  • Orange Cardamom Roast Chicken

  • Pork with Apple Cream Sauce

  • Hungarian Meatballs

  • Hawaiian Meatballs

  • Dulce De Leche Pineapple Ice Cream Sundaes

  • Dulce De Leche Cookie Bars

  • Couch Potato Bars – they have peanut butter, pretzels, bacon, potato chips and chocolate chips – A MUST TRY COMBINATION

    MY FAVORITE PHOTO FROM LAST WEEK

    I took a few photos for a golf pamphlet my mom is putting together.  This one turned out pretty.

    The pond looks like spring is about to bloom too.

    BLOGS TO CHECK OUT
    Nothing new this week.

    HOMEMAKING TIP / PRODUCT REVIEWS
    When using plastic ware for anything tomato or pizza sauce, a quick spray with non stick cooking spray will prevent the tomato sauce from staining your plastic.

    Tired of sticking your finger reaching for your cake tester?  Add some wine, OOPS I mean add a wine cork to the end for storage and make it safer.

    ON MY MIND LATELY & PRAYERS & INSPIRATION

    ORANGE BLOSSOM BRIOCHE ROLLS – BAKING PARTNERS

    This month Baking Partners are making Brioche from this adapted recipe from the book by famous pastry chef Dominique Ansel: The Secret Recipes. 

    Brioche is a pastry of French origin that is similar to a highly enriched bread with a high egg and butter content giving it a rich feel and taste.  It is light and slightly puffy.  It has a dark, golden, and flaky outer crust heightened by an egg wash. Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.  Brioche is served as a pastry or as the basis of a dessert with local variations of added ingredients, fillings or toppings. 

    ORANGE BLOSSOM BRIOCHE ROLLS  
    Makes around 20-25 rolls

    2 cups bread flour
    ½ teaspoon salt
    ¼ cup sugar
    2 ¼ teaspoon of  instant yeast
    4 large eggs
    1 tablespoon whole milk
    11 tablespoon unsalted cold butter small dice
    ¼ teaspoon Orange extract
    Grated orange zest of one orange
    1 teaspoon orange blossom water
    Non stick spray as needed for greasing
    All purpose flour for dusting
      • In a bowl, combine the bread flour, salt, sugar, yeast and eggs and mix well using hands or if using kitchen aid stand mixer use dough hook. Mix until well combined, kneading well so that it develop gluten (may take 10 -15 minutes). When it develops gluten the dough will leave the sides and  it will pass the window pane test – when you pull a piece of dough you can extend the dough without breaking it, also you  can make a see through sheet that is called window pane test. 

     

      • Then add the cold diced butter, and mix again until all the butter is incorporated well. 

     

      • Then add orange extract, orange zest, orange blossom water and mix until everything is fully incorporated. The finished dough should be smooth, shiny and sticky. 

     

      • Lightly grease a medium bowl and transfer the dough to the bowl. Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take  about 1 ½ hours. 

     

    • Remove the plastic warp and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
    Next day
      • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. 

     

      • If you using muffin tin grease them well and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puff up well. As you can see I proofed mine in a really warm kitchen and the kind of grew together.

     

    • While the shaped rolls are proofing preheat oven to 400 F.
      • After 1 hour, brush the brioche rolls with egg wash and  bake them for 10 minutes or until they become golden brown in color. 

     

      • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want. 

     

    • Brush them with little jam or Nutella if you like.

    SAUER PULLED PORK

    SAUER PULLED PORK
    2 cups sauerkraut, rinsed and drained*
    2 pound pork tenderloin
    2 tablespoons Dijon mustard mayonnaise mixture
    1 cup beer**
    salt and pepper, to taste

    • Place sauerkraut on the bottom of your slow cooker.
    • Cut tenderloin in half and lay on top of sauerkraut.
    • Generously salt and pepper meat.
    • Spread Dijon on top of meat.
    • Pour beer over around meat.
    • Cover and cook on low 6-8 hours or on high 4-5 hours.
    • Remove meat to cutting board and shred using 2 forks.
    • Serve on thick toast layers with sauerkraut and with sliced red onion.

    *I used a local organic sauerkraut as is without rinsing or draining
    **I used a pumpkin ale and used ALL of it

    MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

    This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

    MEAT LOVER’S CASSEROLE
    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/4-1/3 cup Panko crumbs
    1/2 pound fresh ground pork
    1 large egg
    2 tablespoons fresh chopped flat leaf parsley
    zest from 1 lemon
    salt and pepper to taste

    • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
    • Roll into 1 inch meatballs.
    • Cover and chill meatballs while you prepare the rest of the recipe.

    CHICKEN & BACON
    1 pound chicken breast tenders, salt and peppered to taste
    4 slices bacon, browned crisp and crumbled*

    *I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

    SAUCE & RICE
    4 cloves garlic, minced
    1 large hot house tomato, cut into pieces
    Juice of 1 lemon
    1/2 teaspoon red pepper flakes
    2 KNORR chicken Gel bouillon
    1/2 cup hot water
    2 cups water
    1 cup Jasmine Rice

    PREPARATION
    6 tablespoons avocado oil

    • Heat oil over medium high heat in large skillet.
    • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
    • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
    • Add meatballs, cooking, turning and rolling until browned on all sides.
    • Prepare bacon in microwave while the other meats are being prepared.
    • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
    • Add rice and broth mixture to pan stirring until rice is translucent.
    • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

    ASSEMBLY
    Parmesan Cheese

    • Spray 2 quart casserole dish with non stick cooking spray.
    • Preheat oven to 350 degrees. 
    • Layer a small amount of the rice mixture on the bottom of you baking dish.
    • Top with a small handful of Parmesan cheese.
    • Layer chicken pieces on top of rice.
    • Sprinkle crumbled bacon on top of chicken.
    • Put another layer of the rice mixture.
    • Top with meatballs.
    • Top with remaining rice.
    • Sprinkle another handful of Parmesan cheese over everything.
    • Bake 20-30 minutes to heat through.

    CHOCOLATE UPSIDE DOWN CAKE

    I collect old recipe boxes. I am always on the look out when I browse antique stores. In one of those boxes I found this scrap of a recipe that was for Chocolate Upside down cake. If you turn it over it appears to be a flyer or insert from Pyrex.

    This cake was amazing! It doesn’t rise a lot and is almost torte like, but the cake is light and fluffy. It is super rich and makes it’s own icing!  It is best served warm. I can also see a bunch of variations such as espresso powder, white chocolate…

    CHOCOLATE UPSIDE DOWN CAKE
    1 1/4 cups cake flour
    3/4 cups sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 ounce square bittersweet chocolate
    2 tablespoons butter
    1/2 cup milk
    1 teaspoon vanilla
    1/2 cup broken nut meats (I used HEATH English Toffee Bits)

    • Preheat oven to 350 degrees.
    • Sift together the flour, sugar, baking powder and salt.
    • Melt together the butter and chocolate together until smooth.
    • Fold together the chocolate mixture into the flour mixture with the nut meats.
    • Pour into a well greased deep 9 inch baking pan.

    2 tablespoons cocoa
    1/2 cup brown sugar
    1/2 cup sugar

    • Mix together the cocoa, sugar and brown sugar until well blended.
    • Sprinkle over cake evenly.

    1 cup boiling water

    • Pour boiling water slowly over the sugar layer.
    • Bake 1 hour.
    • Cool 5 minutes.
    • Invert carefully to serving platter.

    PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY

    I ran across a little blurb of a recipe in an old pamphlet and thought about trying it.  It was just weird enough that I figured it must really be good. I found it a bit plain when I first combined the ingredients and made some adjustments for us, but I’ll give you both versions (original in black with my changes in red) and let you decide.

    PEANUT BUTTER PORK CHOPS
    PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY
    6 large pork loin chops
    1 stick butter
    2 cups peanut butter 1/2 cups JIF peanut butter
    seasonings to taste Hawaiian pink salt & fresh ground black pepper
    2 cups milk 1 1/4 cups heavy cream
    3/4 cup green chile verde sauce (Las Palmas or Old El Paso)

    • Preheat oven to 325 degrees.
    • In a large skillet melt butter over medium high heat.
    • Season pork chops with salt and pepper.
    • Add pork chops to butter and brown, searing both sides. Remove pork chops to a prepared baking dish and cover.
    • Bake 30 minutes.
    • Add peanut butter to butter drippings, stirring to blend well.
    • Add chile verde sauce, blending again.
    • Add milk blending together until you have a creamy gravy. Add whipping cream gradually blending until you have a creamy gravy.
    • Pour gravy over pork chops. DON’T DO THIS! Instead make this gravy while pork chops are baking.  Gravy will be creamier and tastier without going into the oven.
    • Bake 30 minutes.
    • Enjoy.