The Cookbook

[George K]

Smothered Pork Chops

6 boneless thick cut loin pork chops
2 1/2 tablespoons paprika
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon black pepper
2 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon adobo
1 large onion, sliced
2 cloves garlic, minced
4 tbs butter
4 cups potatoes, sliced very thin (mandoline is recommended)
1 can (10.75 oz) cream of mushroom soup

Take your pork chops and season them with salt, pepper & all other seasoning until evenly coated. (you can mix all seasoning ingredients together in a small bowl prior to coating chops) , set aside.

Butter a 2-quart baking dish

Heat a large skillet over medium-high heat & melt 2 tbs of the butter in the pan, add in your minced garlic, then add in your seasoned pork chops.

Cook them until browned on both sides, remove and set aside.

Add the remaining 2 tbs butter to the skillet and add the chopped onion, cook until soft.

Add the condensed soup to the cooked onions and gradually stir in the milk, set aside.

Slice potatoes and place in an even layer in the prepared baking dish.

Place cooked pork chops on top of potatoes, then pour soup mixture over the chops.

Make sure everything is even in the baking dish.

Cover and bake at 350F for 30 minutes.

Remove the cover and bake for an additional 40 minutes.

Sprinkle lightly with parsley if desired.

=-=-=-=-=-=-=-=-

I only made two chops and ended up wasting most of the seasonings.

The pork chops were WAY overcooked.

See where it says "add milk?" Yeah, it's not in the ingredients, so I just threw in some milk.

Yeah, golden mushroom, of course.

Potatoes were OK, but had a bit of a boiled texture to them.

The liquid turned out kind of watery.

Won't do again.

[Jolly]

@Mik said in The Cookbook:

Anybody like cole slaw? This is an excellent easy dressing recipe. Takes like two minutes and the lemon juice makes it really fresh. I used cider vinegar.

https://www.allrecipes.com/recipe/240784/easy-coleslaw-dressing/

Can't have fried catfish without coleslaw...

[Mik]

This was good tonight. I had a bag of small sea scallops in the freezer that looked a bit the worse for wear, so I defrosted them. They were fine. I added the scallop water to the pasta after it was cooked and drained. Very tasty.

https://www.allrecipes.com/recipe/216757/savory-sea-scallops-and-angel-hair-pasta/

[Mik]

Making pork chops in golden mushroom soup tonight. Just pork chops, soup, 1 c water, garlic and Italian seasoning. Threw in just a touch of liquid smoke for interest.

MFR is delighted. Are all redheads like this?

[Mik]

Oops. Too much water. Oh well. Flavor is really good.

[Mik]

It's a gray, chilly day, so a big pot of Midwestern chili is in order. I chopped up rib steak instead of ground beef and used much more spices than this recipe called for, but it uses a quart of tomato juice, which is how my mom and MFR's used to make chili. I usually make more of a Texas style, no beans, and she's been requesting this.

Pretty basic, and I only marginally followed it, but it tastes pretty good. Might put some cooked pasta in it later since her mom made it that way.

Serve it with some hard rolls and butter, a big cold glass of milk. A favorite dinner.

https://www.restlesschipotle.com/midwestern-style-chili/

[Mik]

We had this Sunday morning. Easy, impressive and delicious.

https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/

[Mik]

Tonight, I'm making one of The Princess's favorite dishes by her favorite chef, Alison Roman. MFR is out tonight at a show, so I can cook whatever I want.

Skillet Chicken with Crushed Olives and Sumac. I have the cookbook on Kindle, but it's so easy.

Link to video

[Mik]

[George K]

@Mik FryWall ftw!

I love my Frywall. Thinking of getting a larger one for my big-ass skillet.

[Mik]

I do too. Bought the big one first, now have all three sizes. Only product I ever bought from Shark Tank.

[xenon]

@Mik said in The Cookbook:

Hard to get skin like that. So good!

[Mik]

Have to cook it skin side down at fairly high heat in oil.

[Horace]

@Mik said in The Cookbook:

We had this Sunday morning. Easy, impressive and delicious.

https://breakfastwithnick.com/2016/01/14/best-dutch-baby-pancake-recipe/

I had to try those, thanks for the recommendation Mik. We both thought they are great. Mine was looking perfect in the oven but eventually collapsed on one side. Still beautiful. Put whipped cream and kiwi on my wife's, and maple syrup on mine. No butter necessary with the amount already in the recipe.

[Mik]

Looks fantastic. I almost made one this morning but opted for muesli with red raspberries (on sale for fifty cents this week. stocked up)

[Mik]

I made this Friday night. Very easy, but I used speck ham, not prosciutto. Prosciutto is usually cut too thin to work this way, and I didn't have any. i don't think the ham worked well - the flavor was much too strong. If I did it again, I'd either go traditional with no ham and a mushroom-apple duxelles or I might wrap with precooked bacon instead. In any event, pork tenderloin works very well with the puff pastry.

https://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe-1917666

[Mik]

Surprisingly good cold next day sliced thin. Kind of like a sandwich.

[Horace]

That looks great. I had malaysian inspired beef wellington on Thanksgiving. With a mushroom curry inside. It was good, good too on the next day.

[Mik]

That sounds great. Most things could be improved with curry.

[cathys]

This has been one of my favorite threads to follow since coming back. We've tried the Normandy Chicken and Hungarian Goulash recipes, both came out very tasty.
We have a German pancake recipe we just picked up on a visit to some old friends a couple months back and really like that one. We made them again this past Saturday morning. Looks very similar to the one that Horace did. We did ours in cast iron (last Saturday's was topped in blackberries and real maple syrup) it is becoming a weekend favorite.