Wacky Pork Chops–Easy And Delicious

This looked a bit interesting when it appeared in my Facebook feed from a large contributor-based website.

Of course I checked out the recipe and the person who contributed it raved about it.. I happen to know that contributor and am a friend as well. That’s how I know I had to make this since anything Lillian raves about has got to be good. Lillian had a food blog although she hasn’t posted in years. It’s still available and she has tons of great family recipes–My Recipe Journey. She now makes custom wine jewelry and you can check her out here.

Grape Jelly? Heck Yeah

I’m convinced that the grape jelly is the ingredient that ties all this together.

Sure the sauce contains a lot of other tasty ingredients, but the grape jelly is the thing that makes all the others cohesive and form a wonderful sauce.

At first the jelly is very lumpy when you mix it, but take heart, it does melt when you heat it and there are no lumps in the final product.

Whenever mustard is called for in a recipe, I tend to use Dijon or whole grain. However, Lillian specified yellow mustard so that is what I used. As I mentioned before, I trust her taste in things.

Bone-In Or Boneless

This is where I deviated from the main recipe. I had a whole boneless loin in my freezer that I wanted to use. Since I’m always on about using what you have, I took my own advice.

Of course bone-in chops will be tastier because the bone will produce a better flavor, but I don’t think it will make a radical difference. Therefore, either/or is a good choice.

The Recipe

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Wacky Pork Chops

These pork chops in delicious gravy will be a big hit

Prep Time25 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: pork chops cooked in sauce, slow cooked pork chops, wacky pork chops

Servings: 6

Calories: 706kcal

Author: Judith Hannemann

Ingredients

• 6 pork chops preferably bone-in chops
• 1 cup flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbs olive oil divided
• 12 oz egg noodles cooked per package directions
• 1/2 cup dry red wine not cooking wine
• 3 tbs butter

Gravy:

• 5 tbs ketchup
• 5 tbs grape jelly
• 3 tbs soy sauce
• 3 tbs yellow mustard
• 2 tbs Worcestershire sauce
• 3 cloves garlic crushed
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/4 tsp pepper
• 1/2 cup water

US Customary - Metric

Instructions

• Mix the flour, 1/4 tsp salt and 1/4 tsp pepper in a plastic bag.
• Mix all the sauce ingredients in a medium bowl. Don't worry about the lumpy jelly--it will melt when cooking.
• Place 3 pork chops in the flour mixture and shake to coat.
• Heat a large skillet over medium-high heat. Add half the olive oil and brown the 3 chops on both sides; remove to a plate and repeat with the last 3 chops. Frying in shifts doesn't crowd the pan and produces a better sear. Place the pork chops in a 13x9-inch pan in a single layer if possible.
• Deglaze the skillet you fried the pork chops in with the red wine, then add the sauce mixture, stirring well for about 3 minutes until the jelly melts and it's heated through. Stir in butter.
• Pour the sauce over the pork chops then cover the dish with foil and bake at 350F/180C for 1 1/2 hours.
• Serve over noodles.

Video

Nutrition

Serving: 1serving | Calories: 706kcal | Carbohydrates: 74g | Protein: 41g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 998mg | Potassium: 796mg | Fiber: 3g | Sugar: 13g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 4mg

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A quickie beef and pasta dinner that tastes like roast beef!

Recently I discovered I had quite a bit of ground beef vacuum sealed in my freezer. It’s funny how those half-pound Foodsaver bags get lost in the shuffle.

Anyway, I figured it was time to use some of it.

Tastes like roast beef

I’d had a hanker on for roast beef lately, but cooking a big roast is just out of the question for me for several reasons, one being it’s summer and I try not to use the oven.

To me, adding brown gravy to ground beef sort of tastes like roast beef. Of course this lacks the necessary mashed potatoes–they heat the kitchen when boiling–so I substituted the tag end of some spiral pasta I had which cooks much quicker.

Ready in no time

The result was this dish and while it’s not a roast beef dinner, it’s pretty tasty! I garnished with chives from my garden, which tasted lovely, but they are optional here.

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Ground Beef & Pasta with Gravy

A quickie beef and pasta dinner that tastes like roast beef!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: beef, Everyday Meals, pasta, skillet dinners

Cuisine: American

Keyword: beef recipes, pasta, skillet dinner

Servings: 4

Calories: 377kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef
• 1/2 cup sliced mushrooms
• 2 tbsp minced onion
• 8 oz uncooked spiral pasta (or shape of your choice)
• 3 cups water
• 1 tsp salt
• Pinch of thyme -OR- 1/2 tsp roast beef seasoning
• 2 pkgs brown gravy mix
• 1 1/2 cups water

Instructions

• In a large skillet (12-inches preferably), brown ground beef; drain.
• Add mushrooms and onion and saute for 5 minutes.
• Add the uncooked pasta, the 3 cups water, thyme (or roast beef seasoning) and salt. Bring water to a rolling boil and cook for 10 minutes or until water is almost absorbed.
• Mix the gravy mix and 1 1/2 cups water in a small bowl, mixing water in gradually so there are no lumps.
• Pour the gravy mixture into the pan and stir until thickened. Cook for 1 minute, stirring constantly.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 45g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 678mg | Potassium: 598mg | Fiber: 2g | Sugar: 3g | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg

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The post Ground Beef & Pasta with Gravy appeared first on The Midnight Baker.