Monday, December 13, 2010
Just finding out today about an office potluck party that is happening tomorrow, I needed to make something good with just the ingredients I had on hand. I didn't want to go to the grocery store in 25 degree weather. Also, knowing that most office parties have plenty of sweets but less savories, I wanted to create something that could be served for lunch and not dessert.
Looking in my fridge, I noticed that I had some fresh pork chops waiting to be cooked, but it was only a package of 4. How am I going to make that stretch? Continuing to look, I noticed I had no milk! Great, now what? Wait! I do have sour cream and I know in cases of emergency, I have canned evaporated milk somewhere....Hold on! Don't stop reading! I know it may sound gross but it actually gets better and in the end, turns out yummy...soooo, continuing on, I had a package of hard boiled eggs from the deli and some frozen asparagus in my freezer. Now what can a girl make with all of this hodge podge? Take it in and spin it around- I remembered a creamed ham and asparagus recipe in one of my old cookbooks! If I took out the ham and replaced it with pan-fried pork chops and added different seasonings, maybe I could come up with a winning creamed pork chop and asparagus recipe! Well, here's my attempt and I have to say, I could hardly keep my husband out of it.
Creamed Pork Chops and Asparagus
1 package of 4 pork chops (antibiotic/hormone free)
1 TB olive oil
1 tsp butter (the real deal)
Italian seasoning (sprinkled over chops)
salt (Pink Himalayan is wonderful)
black pepper (black, cracked is best)
Place the olive oil and butter in a large skillet over medium heat when hot, place pork chops on oil. Cook on one side till browned (about 7 minutes) sprinkle salt, pepper, and Italian seasonings on the side up. After browning the first side, turn over and cook through. salt, pepper and season second side.
Take off the stove, and slice in thin slices. Turn slices and cube the meat. Set aside.
1 package of frozen or fresh asparagus, cut in 1 inch pieces
1 cup milk (I used evaporated, all I had!)
1/2 cup sour cream
1 TB corn starch
2 TB milk
2 TB butter
1/2 tsp Italian seasonings
1 tsp salt
1/2 tsp pepper
3 hard-boiled eggs, chopped
1. In a saucepan, cook asparagus in a small amount of water until tender. Drain, and set aside.
2. In a medium-sized saucepan mix cornstarch with the 2 TB of milk. Add butter, salt, pepper, sour cream and remaining milk.
3. Let cook until the mixture thickens and bubbles.
4. Add the Italian seasonings, pork chops, eggs, and asparagus. stir well.
You can add any additional salt, pepper, or Italian seasonings to your taste.
Serve with buttered toast or biscuits.
I really hope you enjoy this spin on an old classic- creamed ham. The pork chops are an unexpected but tasty surprise!
Here's to making it work and having a Happy Holiday Season!