Pork 'n Dumplins

1 lb. lean, boneless pork chops
1 Tbsp. minced, dehydrated onions
1/2 tsp. Garlic & Herb seasoning
salt & pepper to taste
1 small can of drained English peas
1 1/2 cups self rising flour

Cut pork into bite size pieces.  Place in a pot with about 2 quarts of water, onions and seasoning.  Bring to a boil.  Reduce heat to simmer.  Cook until pork is totally done and soft.  Skim off fat.  Refrigerate overnight.  About 1/2 hr. before serving add water to pot.  You want a 3 qt. pot to be about 3/4 full.  About 1/2 hr. before serving bring the pork and liquid to a boil then turn down to a simmer and add the English peas.  In a large bowl combine the flour and enough water to wet the dough and make it sticky, kind of like the texture of biscuits.  Using a teaspoon, add the dough one spoon full at a time (making dumplings) until the top is covered.  Let these simmer for 2-3 minutes and add another layer pressing the first group to the bottom of the pot (they won't stay there but it will allow you to add more dumplings).  Let simmer and add another layer until all dough is used.  Simmer the pot until the dumplings are done.  The water will thicken slightly as this is done.  Serves 6

Comments:  I love chicken and dumplings but wanted something different.  I spotted a package of boneless pork chops in the freezer that needed to be used and came up with this idea.  The addition of the dehydrated onions was a great idea as was the garlic & herb seasonings.  I used a Tuscan blend that worked perfectly.  When adding your dumplings, don't make them too big because they will rise slightly.  Make them no larger than a walnut when adding them.  Some will break apart and that's ok too.  That is where the thickening will come from.  When you cook the pork, taste it now and then to see how much salt is needed.  I had to add several times before coming up with enough.  And the overnight refrigeration gave the flavors time to blend into the pork.  This is a delicious dish that my food testers loved.

Pork Tetrazzini

1 cup chopped onion
1/2 cup chopped green pepper
3 stalks celery, chopped
1/2 cup butter
1 can condensed mushroom soup
1 cup grated Cheddar cheese
1 Tbsp. flour
2 cups chicken broth
3 cups chopped, cooked pork (or chicken/turkey)
1 jar (2 oz.) chopped pimentos
1 can (8 oz.) mushroom pieces, drained
1/2 cup almond slivers
1/2 lb. spaghetti, cook and drain
Salt & Pepper to taste

Preheat oven to 350 degrees.  In a large pot saute onions, pepper and celery in butter.  Keep over heat and add soup, cheese and flour.  Whisk in broth and bring to a boil.  Remove from heat.  Add pork, pimentos, mushrooms, almonds, spaghetti, salt & pepper.  Pour into a 3 qt. baking dish sprayed with non-stick spray.  Bake 40-45 minutes or until bubbly.

Comments:  This is one of those 'Think With Your Taste Buds' recipes.  I found the recipe using turkey instead of pork in an 1989 cookbook.  I had 4 nice boneless pork chops that needed to be cooked so I decided to use that instead of the turkey.  To me, turkey, chicken and pork really don't have much flavor so this substitute worked perfectly.  The sauce ends up about the thickness of spaghetti sauce and stuck to the pasta very well.  But the flavor is what really stands out.  You can taste each flavor  onion, peppers, celery, cheese, and mushrooms.  The almonds added a wonderful texture to the dish.  The food testers that were lucky enough to be served this dish all raved about it and wanted more.  I did make one other small change.  Just before coming out of the oven I sprinkled it with just a little more cheese and allowed it to melt.

Pork Tenderloin Au Jus

1 pork tenderloin (1 1/2 - 2 lbs.)
1 1/2 tsp. rubbed sage
1 tsp. minced garlic
1 tsp. thyme
1/2 tsp allspice
1/2 tsp. paprika
2 Tbsp. olive oil

Mix sage, garlic, thyme, allspice, paprika and olive oil in a shallow bowl.  Rub over tenderloin coating completely.  Place tenderloin in a deep pot.  On med. high heat brown on all sides.  Turn heat to low.  Add 1/2 cup of water, cover pot and cook 1 hr.  Spoon juice over meat when serving.

Comments:  My idea for this dish came to me when I found that I had a package of McCormick Recipe Inspirations.  The recipe on the package was actually for apple pork chops but I decided to "Think With My Taste Buds" and create something different using the herbs/spice included in the package.  And I couldn't have chosen a better piece of meat to work with than the pork tenderloin.  It picked up all of the flavors, it was juicy and tender and my kitchen has had a wonderful smell all day. 

Pork Chops & French Fried Onions

 

4 boneless pork chops

¼ cup mayonnaise

¼ cup milk

1 heaping Tbsp. mustard

¼ cup flour

¼ cup Panko bread crumbs

½ cup crushed French fried onions

 

Preheat oven to 350 degrees.  Place a cookie cooking rack sprayed with non-stick spray on a baking sheet covered with foil.  In one bowl mix mayonnaise, milk and mustard together.  In a second bowl mix flour Panko and crushed French fried onions.  Dip chops in mayonnaise mixture then into crumb mixture.  Place on cookie rack.  Bake 20-25 minutes or until chops are done and crumbs are lightly browned.  If the crumbs start to brown before chops are done, loosely cover them with a sheet of foil. 

 

Tips:  Use a fork to crush the fried onions.  You want them crushed small enough that they will cling to the mayo mixture.  The mayo mixture should be about the consistency of a slightly thick gravy.  You want it to stick to the meat on both sides without running off. 

 

Changes – It was suggested to me by a man I work with that this would probably be good made with zucchini squash instead of the chops.  Thanks John for the suggestion, I’ll have to give it a try.  I also suggest maybe broccoli or change the meat to chicken and even cube steak.  Also, if you don’t have Panko bread crumbs, regular bread crumbs will work too.  I like the Panko for the added crunch when cooked.

 

Pork Chops with Stuffing

4 thin sliced pork chops
1 pkg. (6 oz.) stuffing mix
1 1/2 cups boiling water
2 T butter or margarine
1 can condensed cream of mushroom soup
salt & pepper

Salt and pepper the pork chops. In a non-stick pan lightly brown the chops on both sides, cover with a lid and cook until completely done and tender. Mix stuffing mix, water and butter in a bowl. Pour into 8 x 8 baking dish sprayed with non-stick spray. Place pork chops on top of stuffing, cover with soup and bake in 350 degree oven for 20-25 minutes or until soup is starting to bubble. Serves 4

This dish with a side salad and rolls makes a quick and easy meal. You can always spice it up by adding sauted onions, bell peppers and/or more mushrooms. You could even add a little celery to the stuffing or saute it with your other veggies. A little cheese sprinkled on top adds a twist to the flavor. I like to mix a little cheese in my stuffing, usually blends of Italian or Mexican. This dish can have you in and out of the kitchen in under 45 minutes. It's a tasty looking dish and is great for the working cook.