Recipe(tried): Re: Some "Dietary Disasters!"

Hi:

These are from the jimS "Dietary Disaster Collection"
They are some of the merciful ones!! )

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PORK CHOPS IN SAUCE

INGREDIENTS:
1 1/2 Cups Self-Rising or All-Purpose Flour.
1/4 Tsp ea Ground Savory, Sage, Basil, Nutmeg, Marjoram.
1/2 Tsp ea Garlic Powder and Ground Celery Seed.
Salt and Pepper to taste.

6 Regular Pork Chops.

1 Cup 2% Low-Fat Milk.
4 Tbs Lard or Oil (or as needed)
1 Tbs Dijon Mustard.
1 Tbs Honey.


INSTRUCTIONS:
Combine: All of the dry ingredients in a plastic food bag, shake until thoroughly mixed.

Pour the milk into a saucer or shallow bowl.

Rinse pork chops under cold water, let water drip off and drain, but do not dry the pork chops.

Dip the pork chops in milk until well coated (do not discard when finished)

Place one at a time into the bag with the seasoning mixture and shake until completely coated.

Heat lard or oil in large frying pan, to frying temperature.

Cook the pork chops, uncovered, until golden brown, remove to a plate and set aside until later.

Skim and discard the grease, leaving 2 Tbs and any meat juices and particles in the pan.

Reduce heat to low, combine leftover dipping milk with mustard and honey, stir until well blended.

Add this mixture to the dredgings left in the pan.

Simmer and stir until bubbly, add water, a little at a time until sauce is at the consistency desired.

Serve sauce with or over the meat.


ENJOY j



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PORK CHOPS SIMMERED IN SAUCE

INGREDIENTS:
MEAT:
4 thick Pork Chops (1 - 1/2 inches thick).
2 Tbs Dijon Mustard.
2 Tbs Water.
1+ cup Flour (or as needed).
2 Tbs Lard or Oil.
1/2 lg Onion (sliced thin).

SAUCE:
10oz Can Concentrated Cream of Celery Soup.
5oz 2% Milk (1/2 soup can).
1 Tbs Honey.
2 Tbs Catsup.
1/2 Tsp Fines Herbs.
1/4 Tsp Nutmeg.
Salt and Pepper to taste.


INSTRUCTIONS:
In a medium bowl combine and blend mustard with 2 Tbs water.

Spread the flour on a separate plate for dredging.

Rub the pork chops all over with the mustard mixture.

Dredge pork chops with flour, let set 10 minutes to allow flour adhere to meat.

In a large skillet, heat lard or oil to frying temperature,

Meanwhile blend the celery soup, milk, honey, catsup, nutmeg, salt and pepper with the remaining mustard mixture and set aside for later use

Brown the meat in hot lard, but do not cook it done, place browned meat on a plate and set aside.

To the juices remaining in the skillet, saut the onion, until soft and transparent.

Add the soup - condiment mixture to the onions in the skillet, cook and stir until bubbly.

Return the pork chops to the skillet.

Reduce heat and simmer for about 1 hour or until the meat is tender.


ENJOY! j



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** This one drives the wife 'nuts' - I make the meat and sauce and she gets to make the rest, so while it simmers - she tastes it, and starts with potatoes, I ask "but how about Rice wouldn't that really be better?" she puts the potatoes away and gets out the rice and I say "but then how about maybe over some noodles??"

Then she mutters something about "Men in the Kitchen" and then "Just what am I supposed to do with this "STUFF!!??"

But she likes it!! So there

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PORK CHOPS in "STUFF"

INGREDIENTS:
4 lg Pork Chops, thick cut
2 tbs Dijon Mustard, divided use
2 Tbs Lard or Oil
1/2 med Onion, sliced thin
Flour as needed

2 Tbs Ketchup
1 Tbs Honey
1/4 tsp Nutmeg
Salt and Pepper to taste
10oz can Cream of Celery Soup
5oz Lo-fat Milk or Water (1/2 soup can)


INSTRUCTIONS:
Coat the meat with mustard, then dredge with flour.

In a large skillet, brown the meat on both sides in lard or oil, over medium-high heat.

Transfer the meat to a plate and set aside.

Skim off and discard any excess grease from the pan.

Saut the onions in the juices remaining in the pan, until transparent and tender.

Return the meat to the pan and set aside.

In a small saucepan, combine milk, honey, remaining mustard, celery soup, ketchup and spices, heat and stir until bubbly, simmer for 3 - 5 minutes.

Pour the sauce mixture over the meat in the skillet.

Simmer for 1 hour or until meat is tender.


ENJOY! j



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DEVILED PORK CHOPS

INGREDIENTS:
1 Tbs Lard or Oil.
2 + Lbs Pork Chops or Pork Steaks.
1 Sm Onion (chopped).
1 Med Carrot (chopped).
1 Rib Celery (chopped).
2/3 Cup Water.
3 Tbs Dijon (type) Mustard.
1 Tbs Brown Sugar (packed).
1 Tbs Worchestershire Sauce.
Salt and Pepper to taste.


INSTRUCTIONS:
Heat lard or oil in large non-stick skillet.

Brown the meat on both sides, remove from pan, drain on paper towels and set aside until later .

Skim off and discard any excess grease, leaving the dredgings.

To the juices remaining in the skillet add the onion, carrot and celery, cook and stir until softened.

Add water, mustard, Worchestershire sauce, brown sugar, salt and pepper, stirring constantly while bringing it to a boil.

Return the meat to the skillet, reduce heat and simmer for 30 to 45 minutes or until the meat is done.


ENJOY j