I was trying to decide what to fix for dinner before I got home tonight. I was thinking something quick and easy. Maybe seafood. I spoke to Grumpy on the cell to see how long he would be and lo and behold, he was going to beat me home! He asked what was for dinner. I told him I was thinking about the Velvet Shrimp recipe. That didn’t fly. He wanted something that would fill him up. Yeah, those were his words. I think Velvet Shrimp does the job, but of course, my Grumpy, nothing fills him up better than meat and potatoes. So, when I got home, I pulled some boneless pork chops out of the fridge, defrosted them and grabbed my Cooking Light Complete cookbook.
I found a recipe for Pork Chops Braised in Country Gravy and figured that should satisfy Grumpy. I scrubbed some red potatoes and quartered them and got them ready to cook so we could have them with the pork chops.
Now, I gotta laugh at Grumpy. I didn’t let on that I was going to fix anything other than the shrimp dish. I figured, let him suffer a bit. See, I do get my revenge for his grumpiness in my own way. he he. He finally made it into the kitchen and was nosing around the stove. I knew he wanted to know what I was up to. I finally said “You aren’t curious are you?” he he. I wouldn’t tell him what I was making. I just told him that he needed to get out of my way if he wanted to eat anytime tonight. hehe. I’m getting such pleasure just remembering. lol
I hadn’t made this recipe before, but it really turned out great. The pork was tender and flavorful and I will definitely be keeping it around because it’s also light!
- 4 (4 ounce) boned loin pork chops (about 1" thick)
- 2 Tablespoons flour
- ½ teaspoon salt
- ¼-1/2 teaspoon fresh ground black pepper
- 1-1/2 cup 2% (I used skim) milk, divided
- 1 teaspoon margarine or butter (I always use butter, margarine only makes it in my house by soft tub)
- Trim fat from pork. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal bag and shake to coat pork with flour mixture. Remove pork from bag, reserving remaining flour mixture. Place reserved flour mixture in a small bowl. Gradually add ¾ cup milk, stirring with a whisk until blended.
- Melt butter in large skillet over medium-high heat. Add pork; cook 5 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low and cook 30 minutes, stirring occasionally. Turn pork. Stir in ¾ milk, cover and cook 30 minutes, stirring occasionally.
- Uncover skillet, and cook pork 15 minutes or until gravy is reduced to ⅔ cup. Spoon gravy over pork. Yield: 4 servings (1 chop and 2-1/2 Tablespoons gravy).