Obstacled chops

I intended this to be part of last week’s lineup, but since we ended up having quite a collection of leftovers by week’s end, we just did a fridge clean-out on Thursday night. Then I thought I might make this for Sunday, and even started defrosting the chops, but again – we ended up having enough pasta from Saturday night to serve as dinner. I guess you could say this dish faced many obstacles, but finally its time has come!

Pork chops w/country gravy
Recipe from Cooking Light


3/4 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper


Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.

Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.

Crash hot potatoes
Recipe adapted from The Pioneer Woman


12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher salt to taste
Black pepper to taste


Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.

Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper.

Bake in a 400 degree oven for 20-25 minutes until golden brown.


I didn’t change a thing with the pork recipe, and it turned out great. I was surprised that the gravy was so good – it almost seemed too easy!

I think I was a little overzealous smashing the potatoes, and I ended up making a crumbly mess on the baking sheet. Oh yea, things might have been easier if I’d actually had a potato masher; I tried just using a fork instead! Luckily, it all tastes the same going down! Roo was a big fan of his plate, so I’ll consider tonight’s meal an official success (even if it was not the most photogenic).


2 responses to this post.

  1. […] MONDAY: – Pork chops w/country gravy – Crash hot potatoes – Salad […]


  2. Posted by leeetz on February 2, 2010 at 9:02 am

    Mmm. It looks good! The potatoes look just fine to me!

    It’s interesting that the gravy was thickened with just flour and not a roux. or is milk enough of a fat?


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