PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork chops with paprika, salt and pepper on both sides.
  • Sear chops 3-5 minutes per side.
  • Remove from pan, cover and keep warm.
  • In the same pan melt butter in the cooking juices.
  • Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
  • Add chicken broth, simmering until slightly reduced.
  • Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
  • Adjust seasoning to taste.
  • Add the spinach leaves and allow to wilt in the sauce.
  • Stir in the Parmesan cheese.
  • Let sauce simmer until cheese melts through the sauce.
  • Return pork chops to the pan, turning to coat in the sauce.
  • Sprinkle with the parsley, and spoon the sauce over each pork chops.

SODA SAUCE PORK LOIN & CREAMY CARROT CASSEROLE ~ BLOG 365.49

Using soda, whether it’s cola, 7UP or Dr. Pepper in recipes is truly something I learned from my southern grandmother.

SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

CREAMY CARROT CASSEROLE serves 8-10
8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 cup Duke’s mayonnaise
1/4 cup homemade chicken broth
1 tablespoon prepared creamy horseradish
FRESH ground sea salt and black pepper
3/4 cup FINELY shredded cheddar cheese
1 cup crusty sourdough pieces, small chopped

  • Place carrots in a saucepan and cover with water; bring to a boil and cook until crisp-tender.
  • In a skillet melt butter over medium heat.
  • Add onions and sauté until tender.
  • Season with salt and pepper, to taste.
  • Stir in the mayonnaise, chicken broth (or soup), cheddar cheese and horseradish if using.
  • Drain carrots; add to the onion mixture.
  • Transfer to a greased 13×9 baking dish.
  • Toss bread pieces with remaining melted butter.
  • Sprinkle with crusty bread pieces.
  • Bake 20-25 minutes, uncovered at 350°.

NOTE:

  • In a pinch you can substitute crushed Ritz crackers for the crusty bread pieces.
  • You can substitute the mayonnaise and chicken broth for an undiluted can of Cream of Celery soup.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 7 of 2025 ~ BLOG 365.48

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

WHEW! The last 2 weeks have been a constant blur!!! I finished the last “PLANNED” event on Friday night only to have a monkey wrench thrown into the rest of the month. Saturday was spent doing laundry and house chores as well as a lot of recipe sorting. I’m hoping to finish sorting through the tote I’ve been working on so I can make a “quarterly” menu plan and eliminate a bunch of scrap paper. Sunday was supposed to be a “slow” day at home watching racing and being lazy, but ended up being gone to lunch with friends and then several hours of Eagle’s chores. I’m looking forward to staying home today and getting caught up on what I didn’t get done yesterday.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s going to be a super wet week and still quite cool with highs in the low 40’s. I’ll be doing layers upon layers with turtlenecks and flannels with Levis & UGGs.

ON MY MIND

So many people are anxious to “join” organizations, but I have noticed that so many are NOT willing to put the effort into sustaining them. We have had a HUGE influx of members because of our Tuesday line dancing night, but that’s the extent of their involvement.  There was a “VOLUNTEER APPRECIATION” night with Italian bakes and dessert last Friday, but when all was said and done I observed that the people that participated in the bakes and desserts, set-up, break down and clean-up were the same volunteers being “celebrated”. Volunteers ate for free, all others it was a $10 all you can eat night and we did raise almost $500 for charity, but it seemed quite a bit of work and so so lopsided. 🙁

I had been asked to take over Friday night dinner coordination in June when the current lady was not going to renew her membership because of commitments elsewhere, but was a bit surprised when she announced it at the last meeting and that it would begin March 1st. And then to top it off the woman doing February 28th and canceled on Saturday so I’m hitting the ground running scrambling from the git go. 🙂 I do have some hopefully fresh ideas to generate more participation and support, so we’ll see.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING ALL caught up fortunately!
  • GROCERIES & ERRANDS Just a few things that I’ll pick up on Wednesday when we do the Eagle’s shopping.
  • RECIPE RESEARCH & MENU PLANNING February is done and March is in the works. After that I’m trying to do “quarterly” plans to make life easier.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We have just a few episodes of BONES left from our binge watch and will then switch over to finish CROSSING JORDAN.
  • CABLE Trying to catch up on the DVR and TOURNAMENT of CHAMPIONS started last night.

READING TIME

I should finish PICTURES OF YOU tonight. Book Club picked a new book because most people found it “BORING” and called it a DNF (do not finish and I have never NOT finished a book) book which only tells me I’m not well fitted with this group that prefer psychological thrillers.

Most of those that found it boring gave up by page 20, which I find alarming as the book has 350 pages so they really didn’t give it a chance. 

Two other friends are liking as much as I do and we have all vowed to finish it. One has finished it and declared it is definitely a book to finish.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/17 MONDAY
2/18 TUESDAY
2/19 WEDNESDAY
2/20 THURSDAY
2/21 FRIDAY
2/22 SATURDAY
2/23 SUNDAY
DINNER
 SALSA VERDE CHICKEN CASSEROLE
 FIREHOUSE SPECIAL
 CORNED BEEF HASH ~ DINNER STYLE
 PORK CHOPS, MASHED POTATOES and MILK GRAVY with COUNTRY DRESSING
 CREOLE HALIBUT
CORNED BEEF SAUERKRAUT BAKE ~~~~~~~~~~~~~ HONEY ORANGE COTTAGE CHEESE PANCAKES (breakfast)
 LIME GLAZED PORK CHOPS with COUNTRY DRESSING
~~~~~~~~
OVERNIGHT HAM& EGG CASSEROLE (BREAKFAST)
DESSERT
 
WACKY CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

I borrowed some chafing dishes from a friend (she had owned our favorite deli – Nellie’s Deli but retired last July) and she brought me these sweet treats along with the chafing dishes! How sweet is that? And this was the sky over the pond after the event Friday night.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • SODA SAUCE PORK LOIN & MASHED CARROTS
  • PORK CHOPS in CREAMY GARLIC SPINACH SAUCE

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

CHICKEN CABBAGE STEW ~ BLOG 365.44

CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

  • Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
  • Drain well.
  • Add the remaining ingredients including the rotisserie chicken pieces if using.
  • Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.