Breaded Parmesan Pork Chops

I'm always watching for pork chop or pork steak sales, then stocking up.  I've posted my recipe for Stuffed Pork Chops and prepare them that way when they're thick enough to slice open.  

With thinner cuts, or pork steaks, I like to fry in a parmesan and bread crumb coating.  I've learned to brown and sear pork, chicken and steaks on the stove top, then finish in the oven.  

It's a fuller-proof way to avoid frying too dark or burning the outside before the inside is done, as a golden brown appearance is so much more attractive.  

If cooking for one or two, cut recipe in half. This coating is great on chicken breasts or thighs, too.

Breaded Parmesan Pork Chops
4 pork chops or pork steaks
2 eggs beaten with a 1/4 cup water
1/2 to 3/4 cup grated Parmesan cheese
1 cup seasoned bread crumbs
flour for dusting
salt and pepper
oil for frying
3 plates for coatings: eggs, cheese, and bread crumbs
Preheat oven to 350.

With pork at room temperature, salt and pepper both sides.  Lightly dust each side with flour then dip in plate with beaten egg. In another plate dip into cheese, patting on each side to help it stick.  Then in last plate with bread crumbs, place in and coat both sides.

In medium hot fry pan with 2-3 tablespoons of oil, fry on each side until golden brown about 2-3 minutes. Put pan in oven to finish, baking 20-25 minutes or until inserted thermometer reaches 150 degrees.

Estimated cost: $3.60 or less; .90 cents a serving.

German Potato Salad

At every family picnic, pot luck or sandwich table, grandma or another relative supplied the German Potato Salad.  The warm, sweet and sour bacon taste always reminds me of those meals. 

I continue to make it, mostly serving as a side dish with sandwiches or burgers, but it's good with just about any meat dish and great for buffet tables.

It's still tasty served cold, but served warm or at room temperature is the traditional way of enjoying it.

German Potato Salad
8 medium potatoes
1/2 pound bacon, chopped
1 cup chopped celery
2 onions, chopped
1 cup vinegar
1/4 cup parsley flakes
1/2 cup sugar
salt and pepper to taste

Boil unpeeled potatoes until tender.  Cool under cold running water, while peeling off skins. When cool, slice about an 1/4 inch thin and place in a large bowl.

Chop bacon into small pieces and saute slowly in a skillet, adding celery and  onions.  Cook until onions are tender and transparent.

Add vinegar, sugar and parsley, mixing well. Bring to a boil until sugar dissolves. Pour bacon dressing over potatoes, salt and pepper to taste, and toss lightly.  Serve warm.  Serves 10-12

Estimated cost, $3.25 or less; .32 cents a serving or less.

Gram's Horseradish Beef Gravy

This was a family favorite growing up. My German grandmother often served horseradish gravy on Sundays for large family gatherings, or used leftover roast beef or pot roast to make this. She most often served it over freshly made homemade biscuits or bread rolls.

She grew her own horseradish.  I can still see family members in my mind's eye, with their eyes tearing up or wincing with delight over the hot-tasting horseradish flavor, and reaching for their glass of water,  while uttering "this is great!"

I use prepared,  jarred horseradish, so the gravy it's not that "hot," but it does offer a tangy gravy sauce for the beef, and when soaked into the rolls or biscuits, it's lip smacking goodness.

I look for beef sales and cut into 1 pound portions to freeze and make this recipe for the two of us, but make the sauce the same using smaller measurements.  If using a crock pot, make the beef then make the sauce on the stove top with the juice, adding the beef.


Gram's Horseradish Beef Gravy
3 Tabs. jarred horseradish
3 pounds of pot roast, or short ribs of beef
1 cup of milk
1 to 2 heaping Tab. flour
1 tsp. sugar
1 tsp. salt
pepper to taste
rolls, biscuits, bread or potatoes to serve over and sop up the gravy

Boil beef in enough water to cover.  Add salt and pepper.  Cook on slow simmer until very near falling apart tender, 1 to 2 hours. Lift meat out and cut or shred into large pieces.

Make a paste mixture from horseradish, flour, sugar, and milk, then pour slowly into boiling broth to thicken.  If too thick, add more milk.  If too thin, mix more flour and water and add.

Add meat back into the pot and cook together until boiling, then turn down to simmer until meat and sauce thicken and flavors blend.  Serve meat and gravy over rolls, biscuits, bread, or potatoes.  Serve with a extra side of freshly grated or prepared horseradish for those wanting more "heat."  Serves 10-12.

If using leftover beef  from a roast, simply make a rue and the horseradish gravy, and cut beef into portions and reheat in the gravy, then serve over rolls, biscuits etc.

Estimated cost using 3#s of beef $10 or less; $1.00 or less per serving.