pork chops in a white wine onion cream sauce...

Oh heaven help me. I had dreams about this...
then I woke up, made it, took one bite and passed out.

And yes, I dream about food. Making it and eating it...
and passing out from it's goodness.


After I woke up, again... I did this.
This is the best part about this dish.
Then I passed out... again.

I'm kicking myself for not taking step-by-step photos...
but to be honest, I wasn't sure how this would turn
out, and didn't want to waste time pausing and clicking.
But because it was passing out good, and super easy to make,
I decided to share it with you.

You'll need...

2 to 4 pork chops... I used 3 thick cut boneless.
1 medium to large onion, sliced
4 Tablespoon butter
2 Tablespoon olive oil
Salt... Kosher is best
Fresh ground pepper
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream

~Start by heating 2 tablespoon's of butter
and 1 tablespoon of olive oil in a heavy skillet.
~Toss in the sliced onions, salt and pepper to taste,
and cook until caramelized.
~Remove from pan and set aside.
~Melt the remaining butter and olive oil.
~Add the pork chops, salt and pepper to taste
~Sear for about 2 to 3 minutes on each side.
~Turn heat down to medium-low.
~Pour in the chicken stock. Let simmer on low a couple of minutes.
~Add the wine and the cream. Stir and continue to simmer,
turning over the chops occasionally for about 5 minutes,
depending on the thickness of the pork chops.
~Add the onions back in.
~Serve immediately with veggies and fresh bread!
~Passing out is optional.


Now, go my friends... make this tonight.
Show the people some love.


'Cause up next, I'm gonna tell you about this guy.

Dreamer of food,
rolo

deviled eggs...

Today is July 1st.
Let's celebrate with some Deviled Eggs...
You either love 'em or hate 'em.

I love 'em.
And so do my homies.
Especially these little babies with a special surprise.

Start with a dozen or so hard boiled eggs,

sliced in half.

Be sure to save the yolks in a bowl.

Add about two heaping tablespoons of mayo... the good mayo.

And about one heaping tablespoon Dijon Mustard... Yum!


A tablespoon of seasoned salt.

A teaspoon of this stuff.

Salt and pepper.

Mix well... taste... add more of whatever.

Then comes the secret ingredient... bacon... glorious bacon.


Place a little piece of bacon in each egg.

Top with the creamy yolk mixture.

And finally, sprinkle on a little more paprika... just to make it pretty.

See, how easy was that?
Make 'em... you'll like 'em.


“We stand for freedom. That is our conviction for ourselves;
that is our only commitment to others. ”
~ John F Kennedy

mexican pork chops & cream cheese sopapillas...

I made these the other night... and honestly, I thought they were "ok", but the rest of my family thought they were yummy and gobbled them up. I think they would be better with a thicker cut of pork. So, needless to say, I don't have a whole lot to say about this dish. Maybe it's because I made the Cream Cheese Sopapillas and had them in the oven baking while I cooked, teasing and distracting me with their cinnamon, buttery, aroma. Oh my.

I'll get to the sopapilla's in a minute... because for me, that's what it's really all about anyway.


*Mexican Pork Chops*

~1 lb boneless pork chops
~1 can Original Rotel
~1 can corn... optional
~2 Tablespoon olive oil
~2 Tablespoon butter
~ Salt & Pepper to taste
~Spanish Rice
~Black Beans

Cook chops in skillet with olive oil and butter over medium-high heat until browned on both sides.
Add the Rotel and corn and simmer over medium-low heat turning the chops in the sauce until no longer pink in the center.
Serve on a bed of rice topped with black beans.


Now for the fun part... just look at that creamy, golden goodness.

Drizzled with a little honey... even better. Sinful, I tell ya... just sinful.

*Cream Cheese Sopapilla's*

~2 (8 oz) pkgs. cream cheese
~2 (8 oz) pkgs. crescent dinner rolls
~1 c. sugar
~1 tsp. vanilla
~1/2 c. butter, melted
~1/2 c. cinnamon sugar... Cinnamon sugar can be made by combining 1 cup sugar to 2 Tbs. cinnamon.

Unroll one package of crescent rolls and line the bottom of a 9 x 13 pan.
Mix together the cream cheese, sugar and vanilla. Spread over the crescent rolls.
Unroll the other package of crescent rolls and place on top of the cream cheese mixture.
Pour the melted butter on top and sprinkle about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for about 30 minutes or until golden brown.

Let cool, then dig in while still warm.
After I took the first bite, I seriously considered hiding the rest from my family so I could secretly eat on it the rest of the week. Then, I called my dear friend, Amy, and cursed her for sharing yet another divine recipe that will take up permanent residence on my thighs.

xo
Ralonda