What’s Cookin’ in the Parsonage?

This little piggy was at the market, and this little piggy came home… and found himself sitting on our dinner table!  That’s what I found on sale recently at our local Ingles store – pork!  It was a nice change from chicken and we do love it. I was also anxious to try a couple of new recipes.

One recipe was Mushroom Glazed Pork Chops.  I found this in my recent  Good Housekeeping Magazine.  These were browned in my iron skillet, then put into the oven to finish cooking.  They were very good.  I served them with mashed potatoes so we could spoon the gravy over top.  Mmmmm!  Fresh asparagus and popovers completed the meal.

Mushroom Glazed Pork Chops

 The changes I made in the recipe were:  I didn’t go to the expense of buying the fresh mushrooms, but used canned ones I already had.  I also substituted the alcohol for beef broth and milk for light cream.  It was still delicious!

I just had to show you my gorgeous roses from my sweet husband.  See why I love to fix him new recipes?  He’s just too sweet!  I’m also blessed to be married to a man who is willing to try whatever I make.  There have been very few things he didn’t like.  That sure makes cooking fun!

For Sunday dinner I fixed a Pork Tenderloin.  A dear friend of mine makes the best pork and I tried to copy the way she fixes hers. I marinated the tenderloin on Saturday night with a mixture of olive oil, cumin, oregano, garlic, black pepper and lemon juice. A little here, a little there – you know what I mean.  Tenderloin doesn’t take long to cook, so I didn’t want to leave it in the oven at a very high temperature while we were at church.  So I browned it ahead of time following this method: 

Take the tenderloin out of the fridge 30 minutes before cooking. Preheat the oven to 425 degrees. Film an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. (Reserve marinade)  I then placed the skillet in the oven at 200 degrees to cook slowly while we were at church.  Remove from the oven, tent the pork with foil and let it rest. 

I deglazed the skillet using the reserved marinade and the drippings from the pan to make a  gravy, and I also added a little chicken broth.  I thickened it up a little with some corn starch.  Serve this meal with rice and pinto beans and you have a nearly Puerto rican meal!  Thanks, Sue!

 I also added a Strawberry Salad – Leaf lettuce, fresh strawberries, red onion, and almonds with a vinaigrette I made up with 2 T Balsamic vinegar, 1/3 C olive oil, 2 T strawberry jam and a pinch of salt and pepper.  This has to be my favorite salad!

The Lord so sweetly give us richly all things to enjoy…good sales and yummy pork!

What’s been cookin’ in your kitchen?

With love,

3 thoughts on “What’s Cookin’ in the Parsonage?

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