What did you make for dinner today? 12.31.24
Share what you made for dinner and the recipe along with it.
I made Crearmy Herbed Pork Chops with Creamy Brussell Sprouts and Cottage Fried Potatoes.
I made each dish from Better Home and Garden Cookbook. Yes, very basic - I've been looking to streamline some dishes, faster, easy - and less ingredients.
The Creamy Herbed Pork Chops recipe:
Ingredients: 4 pork chops, cut ¾ inch thick 1 tablespoon margarine or butter ⅓ cup finely chopped carrot 1 tablespoon snipped parsley 2 teaspoons all-purpose flour ½ teaspoon dried basil, thyme, or tarragon, crushed ½ teaspoon instant beef bouillon granules ⅔ cup milk or light cream 2 tablespoons dry white wine or water
Instructions: 1. Trim fat from meat. If desired, sprinkle with salt and pepper. 2. In a large skillet, cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or until no pink remains. Remove chops, reserving drippings and carrot. 3. For sauce, stir parsley, flour, basil, thyme, or tarragon; bouillon granules; and ¼ teaspoon pepper into drippings and carrot. Add milk or light cream all at once. Cook and stir until thickened and bubbly. Stir in wine or water. 4. Return chops to skillet and heat through. To serve, spoon sauce over chops. Makes 4 servings.
The Cottage Fried Potatoes recipe:
Ingredients: 3 tablespoons margarine or butter 3 medium potatoes, thinly sliced ⅛ teaspoon garlic powder 1 small onion, thinly sliced and separated into rings
Instructions: 1. In a large skillet, melt margarine. (If necessary, add additional margarine during cooking.) 2. Layer potatoes into the skillet. Sprinkle with garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. 3. Cook, covered, over medium heat for 8 minutes. 4. Add onion rings. Cook, uncovered, 8 to 10 minutes more or until potatoes are tender and browned, turning frequently.
Creamy Brussel Sprouts
Ingredients: 3/4 pound Brussels sprouts or one 10-ounce package frozen Brussels sprouts 1/4 cup chopped onion 1 tablespoon margarine or butter 1/2 cup milk 1/4 cup dairy sour cream or plain yogurt 2 teaspoons all-purpose flour 1/2 teaspoon Dijon-style, brown, or horseradish mustard 1/8 teaspoon salt
Instructions: 1. Halve large fresh Brussels sprouts. In a medium saucepan, cook fresh sprouts, covered, in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain and remove from the pan. (Or, cook frozen sprouts according to package directions; drain and remove from the pan. Halve any large sprouts.) 2. In the same saucepan, cook onion in margarine or butter until tender. 3. In a bowl, combine milk, sour cream or yogurt, flour, mustard, and salt. Add to the saucepan. Cook and stir until thickened and bubbly. 4. Stir in Brussels sprouts; heat through.
What would I change? Add salt and pepper to the brussel sprouts. Potentially air fry them, the add to the cream sauce for a bit of crisp.
Everything else was perfect.