The heartiest fall dinners are economical yet company worthy. I come from a large family, my hardworking parents and six kids. My dad always worked late and all the overtime he could get.
Our mom kept our house, garden and us kids in order. Money was always tight, so cuts of meat were on the smaller side, but my mother always found delicious ways to stretch the flavours into dinner fit for company.
I’ll take you back in time to my mom’s kitchen. Grab a fresh apron and call the neighbours, this is going to be delicious.
Braised Pork Chops in Mushroom Gravy
Fat/oil for frying
4 pork chops (bone in or out)
10 to 15 medium-sized fresh cremini mushrooms (any type will do)
½ tsp thyme
1 tsp oregano
Salt and black pepper
1 tsp poultry seasoning
¼ cup sherry or brandy, or dry white wine (optional)
3 cups chicken broth
2 cloves minced garlic
1 handful fresh or 2 tbsp dried parsley
1 medium onion, chopped
½ cup sour cream
I’m going to use my big cast-iron frying pan, but if you’d like, you can use your electric skillet. I like the idea of the electric skillet but mine doesn’t seem to want to maintain the temperature for more than a minute or two.
Start by seasoning the pork chops, salt, pepper, thyme and oregano. Season on both sides, leave briefly to rest.
Use a scoop of rendered bacon fat, or duck fat or vegetable oil (pick your favourite high frying fat/oil), drop in the frying pan and turn the heat on to high when the oil reaches the right temperature for a spritz of water to sizzle and spit.
We don’t want to crowd the frying pan, so make sure each chop has enough room so it isn’t touching the other chops; we want to sear them, we are not fully cooking them yet, that comes later.
High heat, just two minutes each side. Remove from the frying pan to a side plate. While your pan is still at high heat, add your sliced cremini mushrooms and chopped onions. Stir fry until they become fragrant and soft.
When we are at the point where we are just about to burn the mushrooms, throw in the sherry/brandy/white wine, one cup of the chicken broth and turn your temperature to low.
My stove elements are electric and they don’t turn down quickly, so I just remove the frying pan from the element. This is the best time to add the garlic followed by the remainder of the chicken broth. Return your frying pan to the element on low heat.
Using a large spoon or a ladle, scoop some of this broth into a glass or metal bowl, we are going to temper the sour cream into our mushroom sauce. Add a tbsp of sour cream, mix until blended, continue until you’ve used the full cup of sour cream, now temper the mixture into the frying pan of mushroom sauce.
Once blended, replace the pork chops back in the mushroom gravy and put in a low heated oven, (250 Fahrenheit for two hours).
A potato side can be prepared a couple of ways. Sometimes I whip up mashed potatoes, other times I’ll add some potatoes with the pork chops in the frying pan. I’ve also served this beside some broad egg noodles and steamed green beans, or steamed carrots will work great. It’s delicious and rich, so a serving will go a long way.
Make this nice little carrot cake for two to round out your hearty meal.
Carrot Cake for Two
½ cup all purpose flour
½ tsp baking powder
1 tsp cinnamon
1 tsp allspice
¼ tsp salt
½ cup white sugar
1/4 cup olive oil
1 large egg
2/3 cup loosely packed shredded carrot
Method:
Preheat your oven to 350. Choose your baking pan, 7 x 5. I sometimes reuse those foil containers that I get from my local Chinese food restaurant. Give a good spray with vegetable oil.
In a medium-sized bowl, whisk the egg and olive oil with the sugar until nice and fluffy. I use my mixer, but doing it by hand works just as well.
In a small bowl, stir together all the remaining dry ingredients.
Fold the dry ingredients into the egg, sugar, oil mixture, and fold in shredded carrots. Scrape batter into a well-oiled baking pan.
Bake for 30 to 35 minutes. A toothpick should come out clean when inserted in the middle of the cake.
Cool for 25 to 45 minutes before covering with icing. This works best if you can refrigerate the cake for at least an hour before serving.
Icing
¼ cup cream cheese softened
¼ cup butter softened
½ tsp vanilla extract
2/3 cup icing sugar (give or take)
Shake of salt
Mix at high speed for eight minutes. Add a handful chopped toasted pecans (optional) for decorating.
Mary Mullaney is a qathet Regional District resident and creator/owner of Aprons for Divas.
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