January has been a roller coaster month with, it seems, more downs than ups. Yet I’m happy we’ve had (so far) no ice, snow or flooding.
Following are some special, tasty pork chops from Kim Alpus of Traverse City, MI, who says they are wonderful served with noodles. They are great on a cold day.
Stroganoff-Style Pork Chops
4 boneless butterfly pork loin chops (1-inch thick)
2 Tbsp vegetable oil
1 large onion, chopped
8 medium fresh mushrooms, sliced
1/4 cup water
2 tsp prepared mustard
1/2 tsp salt
1 Tbsp all-purpose flour
1/2 cup sour cream
1) In large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onions and mushrooms until tender.
2) Stir in water, mustard and salt; bring to boil. Return chops to pan. Reduce heat; cover and simmer 15-20 minutes or until pork is tender. Remove chops and keep warm.
3) Combine flour and sour cream until smooth; add to skillet. Bring to boil; cook and stir 1/2 minutes or until slightly thickened. Serve pork chops and sauce with noodles.
Yield: 4 servings
The following meatloaf was created by Paula Sullivan of Barker, NY in place of cheeseburgers.
1/2 cup ketchup, divided
1/4 cup dry bread crumbs
1 tsp onion powder
1 lb lean ground beef
2 tsp prepared mustard
2 tsp dill pickle relish
6 slices processed American cheese
1) In a bowl, combine 1/4 cup ketchup, egg, crumbs and onion powder. Crumble beef over mixture. Mix well. On a large piece of wax paper, pat beef mixture into a 10″ x 6″ rectangle. Spread remaining ketchup over meat within 1-inch of long sides and 1-1/2-inch of short sides. Top with mustard and relish.
2) Place 4 cheese slices on top; set remaining cheese slices aside; roll up loaf, jelly roll style, starting with a short side and pulling away waxed paper while rolling. Seal seams and ends well. Place loaf, seam side down, in greased 11″ x 7″ x 2″ baking pan.
3) Bake at 350 degrees for 45 minutes or till meat thermometer reads 160 degrees. Cut reserved cheese slices in half diagonally; place on top of loaf. Return to oven for 5 minutes or until cheese is melted. Let stand for 10 minutes before slicing.
Yield: 6 servings.
This last thought from Psalm 100:5:
“Good indeed is the Lord, Whose love endures forever, Whose faithfulness lasts through every age.”
Please send your recipes or recipe requests to The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]
Until next time,