When Luke and I were first married, I was quite enthusiastic about learning how to cook. He loves to eat and grew up in a home where the women could really cook. My television was always set to the foodnetwork and Rachel Ray’s 30 Minute Meals was my absolute favorite. This was the first “fancy” dish I attempted to make for my husband and has been on the menu ever since.
INGREDIENTS: (didn’t photograph this part..i will add it later when i do)
- 10 boneless pork chops
- olive oil
- salt and pepper to taste
- 1/2 cup chicken broth
Salt and pepper your pork chops. In a skillet set on medium-high heat, add 1 tablespoon of olive oil and sear the pork chops on both sides. You are not worrying about cooking them through just giving them a golden color on both sides. As each pork chop is finished searing, place in a 9×13 casserole dish. As you add more pork chops to the hot skillet, add more olive oil. Once all pork chops are in the dish, add 1/2 cup chicken broth and cover with foil. Place this in a preheated 350 degree oven to cook while you are working on the topping.
- 1 pound Italian bulk sausage
- 3 celery ribs (cut off ends)
- 1 onion (peel outer layers)
- 1/2 green bell pepper (remove core and seeds)
- 1 tablespoon dry parsley
- 1 tablespoon sage
- 3 tablespoons butter
- 1 1/2 tablespoons flour
- 2 cups chicken broth
- 3/4 cup half & half
- 6 dried apricots
Italian bulk sausage come encased in this clear skin. I just squeeze it out and throw away the skin.
Heat a large skillet to medium-high heat and add your sausage. Break it up with a wooden spoon while it is cooking.
Slice, dice and chop your celery, onion and bell pepper. Add this to the cooked sausage.
Continue cooking this until sausage is completely cooked and vegetables are wilted.
Add parsley and sage to this and stir together. Spoon this out to a dish covered with paper towels and allow the grease to drain.
Melt 3 tablespoons butter in a skillet (you can use the same one). Add your flour.
Stir to combine and allow to cook for 1 minute. While stirring, add your chicken broth.
Mix this together and then slowly add your half & half.
Stir this together and allow to cook for 2 minutes.
Add sausage, vegetable mixture back to the skillet and stir to combine.
Take 6 dried apricots and dice them up.
Add the diced apricots to the sauce and allow to cook for 3 minutes.
Remove the pork chops from the oven and place one on a plate. Spoon the sauce over the pork chops and enjoy!
Topped Pork Chops, Garlic Parmesan Mashed Cauliflower, Southern Greens