Sunday, September 09, 2007

Country Style "Poke Chops" with Gravy & Cheddar Biscuits.. & Dessert

Well Sir....with the cooler weather startin t'come on's the time fer some country style Pork Chops with a great Gravy and a side of great tastin Cheddar Biscuits. My good amiga Sue Gertson frum down Texas way sent me these down home country recipe's...and I think I'm gonna make all three fer Monday dinner ...Thanks Susan....

Pork Chops with Country Gravy

4 boneless prok chops

1/4 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon dried rubbed sage

1 tablespoon butter

Cooking spray

1 1/2 cups low-fat milk

Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork to pan; cook on each side until browned, about 3 minutes. Reduce heat, and cook for 10 minutes or until done, turning pork once.

Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly.

Serve with chops. Yield 4 servings (serving size: 1 chop and 1/2 cup gravy)


Cheddar Biscuits

2 C. Bisquick

2/3 C. milk

1/2 C. shredded Cheddar Cheese

1/2 C. butter or margarine, melted

1/4 tsp. garlic powder


Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Chocolate Decadence By Sue Gertson

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350-degrees F.

Lightly coat muffin tin with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the tins, shaking and turning to coat. Set prepared tins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly.

Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes. Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended.

Spoon 2 tablespoons chocolate mixture into each tin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among tins, spreading to cover the chocolate chips.

Bake at 350-degrees F for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.