Steak & Pork Chops

I took a couple days off from the kitchen (Thursday & Friday to be exact).  It was just enough time for us to ready ourselves for

the craziness of the new sisters!  Theyhave gone non-stop since we brought Joy home Friday night.  LEELOO IS LOVING IT!

But you're here for the food.....right???  Here's the menu for my Saturday & Sunday night.

Saturday's dinner was Creamy Basil Pork Chops & Pierogi Lasagna  

And on Sunday, we had Country Bumpkin Fried Steak (still can't get over how great I actually made this....I heard from a little birdie that it was easy to screw up)  & Cheddar Mashed Potatoes  

CREAMY BASIL PORK CHOPS

Ingredients:

4 Boneless Pork Chops

2 tbsp Olive Oil

2 cloves Minced Garlic

1/4 tsp Salt

1/4 tsp Pepper

1/4 cup Heavy Cream

1 tbsp Basil

Directions:

Heat oil over Medium heat.  Add Garlic, Salt & Pepper & saute for about a minute or so.  Saute pork chops until browned on both sides & cooked all the way through.  Remove to a plate.  

Whisk heavy cream & basil into remaining pan drippings over Medium heat until sauce thickens slightly.  

Pour the gravy over the chops & BAM!  I forgot to take a final picture.  :(

PIEROGI LASAGNA

Ingredients:

12 Lasagna Noodles

1/2 tsp Black Pepper

1 1/2 cups Shredded Cheddar Cheese

2 packets Roasted Garlic Instant Mashed Potatoes

1 Packet Buttery Instant Mashed Potatoes

I don't know why I had cooking oil out......just ignore that part of the picture

Directions:

Coat a 9x13 inch baking dish with cooking spray.  Cook Lasagna according to package directions, drain & separate noodles so that they don't stick together.  I laid them across baking sheets covered in Wax Paper.

Cook the Mashed Potatoes according to package directions then add the Pepper & Cheese & mix well.  Lay 3 Lasagna noodles across the bottom of the baking dish and layer the Mashed Potato mixture on top of it.  

Repeat until you have 4 layers of noodles with 3 layers of Mashed Potatoes in between.  Cover with foil and bake at 350 degrees for 30 mins.

COUNTRY BUMPKIN FRIED STEAK

Ingredients:

3 "Flat Iron" Steaks (as I like to call them)

Salt & Pepper to taste

1/2 cup Buttermilk

1/2 cup Yellow Cornmeal

1/4 cup Vegetable Shortening

3 tbsp Flour

1 1/2 cups Milk

Directions:

Season Steaks with Salt & Pepper.  Place Buttermilk & Cornmeal in 2 separate dishes & dip each steak in the Buttermilk then COVER in Cornmeal.  I heard that the secret is to double dip them.  I just made sure to press extra Cornmeal all over them instead of sticking them BACK in the Buttermilk.  

Heat the shortening over Medium-High heat & add the steaks.  Cook until the coating is Golden & then remove to a paper towel lined plate.  Then, add Flour, Salt & Pepper to taste to the remaining pan drippings.  Cook until flour is browned, stirring constantly.  Whisk in the milk until gravy thickens and serve over the steaks.

CHEDDAR MASHED POTATOES

Ingredients:

4 Russet Potatoes

1 cup Shredded Cheddar Cheese

1/2 cup Buttermilk

1 tsp Salt

1/2 tsp Pepper

Directions:

Boil potatoes until tender.  Drain & mash.  Stir in the Cheese, Buttermilk, Salt & Pepper.  

Final products:

This meal tied with my Crockpot Taco Chicken for my fave of the week.

Welp....that's it for last weeks' meals.  I've got lot's of good meal planning coming up this week too.

Until next time......

-Samantha