VERY EASY Southern Smothered PORK CHOPS w/ Great GRAVY

Table of Contents: PORK

 

I like to make this recipe in an electric skillet, because I can make it quickly, and go do something else while it just simmers along all by itself!  It can also be made in a large, covered skillet on the cooktop.  In the beginning of the recipe, only brown the chops.  The actual cooking is done only after the recipe is made and covered with a tight lid.   This method of cooking is known as “smothering”.      The recipe is dedicated to its biggest fan, Mardie!

6 bone-in pork chops, trimmed of extra fat

Salt

Freshly ground black pepper

4 T. plain flour

1 large onion, sliced into rings

Paprika

3  cups water

 

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Quick & Easy Baked or Grilled FISH FILLETS w/ GREEK Seasonings

Table of Contents: SEAFOOD/FISH

LOW CARB RECIPE

 

This recipe can also be cooked on an outdoor grill.  Make a pan of heavy-duty aluminum foil with crumpled edges, for strength, that will hold the fish and sauce, or use a disposable aluminum pan.  Spray-oil the foil or foil pan and place on a hot grill; then continue with the recipe below.  Close the grill to cook.

 

6 to 8 fresh or frozen fish fillets

Salt

6 T. butter or margarine

Juice of 2 large lemons

½ tsp. Worcestershire sauce

1 small clove garlic, minced then crushed

4 green onions, divided

1 tsp. Cavender’s All Purpose Greek Seasoning

 

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Quick & Easy Baked or Grilled FISH FILLETS w/ GREEK Seasonings

Table of Contents: SEAFOOD/FISH

 

This recipe can also be cooked on an outdoor grill.  Make a pan of heavy-duty aluminum foil with crumpled edges, for strength, that will hold the fish and sauce, or use a disposable aluminum pan.  Spray-oil the foil or foil pan and place on a hot grill; then continue with the recipe below.  Close the grill to cook.

6 to 8 fresh or frozen fish fillets

Salt

6 T. butter or margarine

Juice of 2 large lemons

½ tsp. Worcestershire sauce

1 small clove garlic, minced then crushed

4 green onions, divided

1 tsp. Cavender’s All Purpose Greek Seasoning

 

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Nectarine Puff Pastry Triple- Layer Dessert

Table of Contents: DESSERTS (NON-FROZEN)

 

For me, timing is the most difficult part of this heavenly dessert.  Therefore, I will attempt to give instructions for easy success.  Just be aware that this dessert is best when served after the 1 hour chilling time.   It will probably not stay crisp more than 4 hours in the refrigerator, although it still tastes marvelous!

 

To get the most volume when whipping cream, have the cream stored in the coldest part of the refrigerator and keep it refrigerated until just before using.    Briefly chill the electric mixer bowl and the beaters in the freezer just prior to beating the heavy cream.

 

1-cup heavy whipping cream

6 T. confectioners’ sugar, divided

2 oz. cream cheese, softened

2 T. sour cream

4 large nectarines

Few drops lemon juice

1 sheet of frozen puff pastry (not pie pastry), thawed overnight in the refrigerator

(I use Pepperidge Farm brand)

Smucker’s Blueberry Syrup

 

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Braised BEEF Flanken RIBS w/ Gravy & Wide Noodles

Table of Contents: BEEF


Be careful of any rib bones that detach from the rib meat.  They can be very sharp!

 

Since the beef ribs are a cheap cut of chuck, it requires a long cooking time to make the meat tender.  It is best to make the recipe early in the day, or the day before serving to be able to refrigerate until completely cold.   When the pot of ribs and gravy are cold, remove

excess fat and discard.  Then, you will have wonderful tasting natural gravy to serve over the noodles.  Re-heat the ribs and the gravy when ready to serve.  Quite honestly, the next time I make this recipe, I am going to use another cut of beef ribs.  I think I'll use short ribs

instead.

1 T. extra virgin olive oil

1 large clove elephant garlic or 3 large cloves regular garlic, minced then crushed

2 ½ to 3 lbs. beef flanken ribs

Salt

Freshly ground black pepper

3 cups water

1 T. soy sauce

2 large onions, coarsely chopped

12 oz. package wide egg noodles

 

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