Pork Chops with Raspberry Sauce

And, tonight's supper!  For a side, I have some sweet potatoes cooking in the crockpot, a yummy-looking recipe from the new slow cooker recipe book from Cook's Illustrated.  I'm hoping that turns out good.  I've made these pork chops several times since I first saw the recipe in Family Circle magazine, they're super yummy and easy!

1 cup fresh or frozen raspberries	½ cup water
1/3 cup sugar	1 T butter
¼ cup raspberry vinegar	Pork chops, 1 1/2 to 2 inches thick
1/8 tsp. ground ginger	½ tsp. salt
1/8 tsp. ground nutmeg	½ tsp. pepper
1/8 tsp. ground cloves	½ tsp. rubbed sage

In a medium saucepan, combine raspberries, sugar, vinegar, ginger, nutmeg and cloves.  Stir in ½ cup water and bring to a boil, crushing berries with a wooden spoon.  Simmer, uncovered, 10 minutes, stirring occasionally.  Take off heat, stir in butter.  Meanwhile, heat oven to 350°.  Heat grill pan over medium high heat.  Season the pork chops with the spices.  Lightly grease grill pan and grill chops 5 minutes per side.  Place chops in baking dish and bake for 10 minutes, or until internal temperature is 145°.  Allow to stand 5 minutes.  Serve with warm sauce on the side.

Bacon Scrapple

This recipe is from The Breakfast Book by Marion Cunningham.  There are lots of breakfast recipes in that book that will make you hungry no matter what time of day it is.  I took this up to Vaughans' this weekend and it disappeared like snow in a ditch.  Crispy on the outside, tender in the inside, and SO GOOD!

Bacon Scrapple

½ pound sliced bacon	1 ¼ tsp. salt
2/3 cup yellow cornmeal	½ tsp. coarse-ground pepper
1 cup cold water	1 bay leaf, crumbled
3 cups boiling water	Reserved bacon fat

Fry the bacon until crisp, pat dry of excess fat and chop into small pieces.  Reserve the fat from the pan.  Stir the cornmeal into the cold water (always stir cornmeal into cold liquid before adding it to boiling liquid to prevent lumps).  Boil 3 cups water.  Stir in salt, pepper and bay leaf.  Stir in the cornmeal and ¼ cup bacon fat, lower heat to medium, and cook, stirring often.  (Cornmeal will sputter, so be careful).  Cook for about 20 minutes, until mixture is no longer runny and plops off spoon.  Remove from heat and stir in bacon pieces.  Press mixture into greased bread pan and chill for at least 4 hours.  Cut into thin slices, and fry in bacon fat until brown and crisp around the edges.  Serve hot.

Biscuits and Gravy

I'm making this for supper tonight, and I wanted to type it up before I start cooking. It's an excellent recipe, but I never keep cake flour in the house, so I have to substitute a ratio of flour and cornstarch. Having to do math while cooking (and keeping children from ruining the house and/or killing each other) makes for a stressful kitchen experience. So I'm typing it up here with the flour/cornstarch substitution, and also breaking it down a little more so I don't try to add the wrong things at the wrong time.

(The recipe I am using is from the wonderful Noble Pig: here are the two different recipes as posted there-- Buttermilk Biscuits, including tips on how to make good biscuits, and Sausage Gravy .)

This recipe intrigued me because it used a stand mixer instead of cutting the butter in. Not that I've ever found biscuits hard to make, but I'm all for even easier biscuits!

Basic Buttermilk Biscuits

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 1/4 tsp. baking soda

Whisk together and set aside.

• 1 1/4 cup + 1 T flour
• 3 T cornstarch
• 5 T cold vegetable shortening, cubed
• 4 T cold butter, cubed
• 1 1/4 cups buttermilk
• 2 T melted butter

Preheat oven to 450°. Grease a cookie sheet, or use parchment paper or a silicone baking mat. Whisk flour and cornstarch together in the bowl of a stand mixer. Using the paddle attachment, pulse this mixture with the shortening and butter until fats are pea-sized flakes. Mix in the other flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. The dough will be wet.

Turn dough onto floured surface and knead just until dough holds together. Flour your hands and pat dough into a 1"-thick circle. Use a 2" biscuit cutter to cut out 10 biscuits. Do not twist cutter.

Put biscuits on baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last few minutes of baking.

And, in the interest of having this recipe for the next time I make it for the Vaughan clan, here is the ingredient list when doubled.

• 3 cups flour
• 4 tsp. baking powder
• 1 tsp. table salt
• 1/2 tsp. baking soda

Whisk together.

• 2 1/2 + 2 T flour
• 6 T cornstarch
• 10 T cold vegetable shortening, cubed
• 8 T (1 stick) cold butter, cubed
• 2 1/2 cups buttermilk
• 4 T melted butter

Sausage Gravy

• 4 strips thick-sliced bacon, diced
• 1 lb. pork breakfast sausage
• 1 T minced fresh sage (or 1 tsp. dried, in the dreary depths of winter)
• 1/4 cup flour
• 3 1/2 cups whole milk
• Black pepper

Cook bacon in saute pan. When bacon is nearly crisp, stir in sausage and sage, breaking up any clumps. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to bowl; reserve drippings.

Sprinkle flour into hot dripping while whisking continuously. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 15 minutes. (That line always confuses me, since I don't taste the flour, but anyway, till it's nice and thick.) Season gravy with pepper to taste. Stir bacon and sausage into gravy; serve with biscuits.

Not that the buttermilk biscuits up top there are hard, but I do have a standby biscuit recipe that is even easier, and it doesn't require a mixer or pastry cutter. Biscuits are a great Sunday lunch item, since you can have them 15 minutes after you walk in the door.


Cook's Country Quick and Easy Cream Biscuits

• 2 cups flour
• 2 tsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 1 1/2 cups heavy cream

Adjust oven rack to upper-middle position and preheat oven to 450°. Line baking sheet with silicone mat or parchment paper, or grease the pan. Whisk together the flour, sugar, baking powder and salt in medium bowl. Stir in cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. Shape the dough into a 3/4" circle, then use a biscuit cutter (or inverted glass) to cut out biscuits. You can also just cut them in wedge shapes, like a pizza. Place biscuits on the baking sheet. (Baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Note: Since I started this post on a Wednesday afternoon and it is now Sunday evening, I have already made this recipe. It was much less stressful this time around, since I had the correct list of ingredients. I did take a picture, but trust me, seeing a picture of sausage gravy is not going to make you want to make it. It looks like something the dog would leave behind-- it is super yummy, though.