Augusta Ranch Golf Community

Kenny's Favorite Pork Chops

Here's one I concocted many years ago and it quickly became Kenny's favorite way to fix pork chops. Here's what to do (ingredients are approximate since I made this one up):

4-6 boneless center cut pork chops about 1'' thick
1 cup fine dry plain bread crumbs
1 tablespoon parsley
1 tablespoon garlic powder
1 1/2 teaspoon thyme
1 teaspoon sage
2 springs fresh Rosemary
salt & pepper to taste
1 egg
1 medium onion, sliced
1 cup chicken stock or boullion (vegetable boullion works great too)

Combine all dry ingredients on wax paper. Beat egg in a shallow dish. Dip chops in egg then coat evenly in bread crumb mixture. In a large skillet over medium high heat, brown chops to a light golden in about 2 tablespoons oil. Once both sides are browned add onions and stock. Place Rosemary springs on top and cover and simmer about 1/2 hour or till liquid has reduced to a thin gravy. You may need to remove the cover for the last 5 or 10 minutes of cooking.

Some suggested side dishes: baby carrots, applesauce, cranberry sauce, green salad, pasta salad, pasta alfredo, just to name a few.

Enjoy!

Cream of Brocolli Soup

CREAM OF BROCOLLI SOUP
Slice: 6 GREEN ONIONS (green part only)
Slice: 1 sm ONION (about 1/2-3/4 cup)
Saute above in: 2 Tbs BUTTER
Add & stir in: 3 Tbs FLOUR
Add: 3 C WATER & 4 CHIX BOUILLON cubes
Add: 3 cups BROCCOLI, cut into 1'' pcs (use peeled stalks as well as flowerettes)
Boil, simmer covered 15 min til broc is tender.
Let cool to room temp & then puree in Cuisinart.

By Soup Lady

Cream of Celery Soup

CREAM OF CELERY SOUP
Cook 15 min (til vegies are tender):
2 C WATER
3 cubes CHIX BOULLION
2 C chopped CELERY
1/3 C chopped ONION
Blend, add, & cook & stir til thickened & bubbly:
1/2 C MILK
3 Tbs FLOUR
1/16 tsp WHITE PEPPER (use black pepper if you don't have white - the only difference is the color although I think white pepper is a tad spicier)
Stir in: 2 T BUTTER
Season w/S&P

By Soup Lady

Vichyssoise/Cream of Potato Soup

VICHYSSOISE (CREAM OF POTATO SOUP)
Slice: 2 LEEKS (white part only) ..or.. 6 GREEN ONIONS (white part only)
Slice: 1 sm ONION
Saute leeks & onions til tender in:
2 Tbs BUTTER
Add & stir in:
3 Tbs FLOUR
Add:
3 C Water & 4 CHIX BOUILLON cubes
Add:
3 med POTATOES, peeled & sliced (about 1'' thick)
Boil, then simmer covered 15 min til potatoes are tender.
Let cool to room temp. Pour soup into Cuisinart & puree.
Stir in:
1 C HALF & HALF (or cream)
Refrig at least 2 hrs. Serve cold or warm.
For warm: bring soup to serving temp over med heat. DO NOT BOIL


By The Soup Ladle (oops!) Lady