Recipe(tried): Delectable Pork Chops Dinner: My Mom's Cuban Pork Chops Creole Style, Spinach Mornay, Strawberry Parfait

Hi Everyone,

I am posting this early on as Mom and I have to run some errands...pick up two 2x4's at Home Depot to replace the rotted ones we pulled up from the decking, rent that machine that uses water at high speed to clean the grime off the decking, pick up some pool tablets and come back to plant the rest of the pretty pink flowers.

Yesterday we planted new St. Augustine grass plugs, 6 trays of them to be exact. This was no easy job, I'll tell you!!! But it had to be done. Since the weather is so nice and cool we are taking advantage of it and doing all these chores that need to be done. DH is on a business trip and we always surprise him with what has been done inside and outside...he just loves it of course, since he is no handyman!!!

We did enjoy our salmon dinner last night tremendously! The recipe is a keeper!! Tonight my Mom will cook the pork chops her way which I just adore. They are marinating right now in the fridge in a concoction of lime juice, orange juice, garlic and seasonings.

Tonight's menu is: Mom's Creole Pork Chops, Spinach Mornay and Baked Sweet Potato. For dessert, a Strawberry Parfait!

Here are the recipes to tonight's dinner.

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Mamita's Chuletas de Puerco Criollas
(My Mom's Cuban Pork Chops Creole Style)

2 thick, center-cut pork chops, about 6 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry

Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin togther into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.

Remove the chops from the marinade, pat dry with paper towels. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and onions slices, cover and cook til chops are tender about 20 mts.
Makes 2 servings

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SPINACH MORNAY

4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.

Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.

Bake at 350 degrees F for about 25-30 minutes, until bubbly.

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Strawberry Parfait
So easy!!

Layer sliced fresh strawberries and whipped cream in a large wine glass!!