Category Archives: Meat/ Poultry

Chicken Pot Pie Pocket

Meat/ Poultry, Uncategorized, Vegetables,

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Chicken! Pot! Pie!

Fantastic comfort food. Chicken Pot Pie is one dish I am sure everyone has experienced at least once in their lives whether it was homemade or frozen. I used to love my grandma’s chicken pot pie because she made the flakiest crust and the gravy in the pot pie was so creamy and tasted amazing. My Mom of course is no slouch in the kitchen when it comes to cooking or baking. If it were not for her I would not be able to fix some of the wonderful dishes I am currently sharing with you.

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However, I have never quite mastered the art of making a homemade crust. I am not a baker but I can cook. My Mom learned how to make crust from my grandma and had the patience to perfect making a flaky crust that melts in your mouth. I on the other hand don’t always have a lot of time to bake nor the kind of patience needed to make a perfect crust. I usually depend on Pillsbury or (if I am fortunate) my Mom to make my pie crusts.

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Chicken Pot Pie Pockets is one of those great recipes you can eat right away or freeze to eat days later. It’s nice to have a dish that can be made into individual meals without having a lot of leftovers. My family is not big on leftovers unless I turn them into another creative dish. When you fix individual chicken pot pie pockets there are no worries about having leftovers that never get eaten.

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So the next time you think about making some comfort food think about chicken pot pie  pockets!

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Chicken Pot Pie Pockets

Ingredients:

1 lb cooked chicken cubed

1 box frozen peas

1 box frozen diced carrots

2 large potatoes cubed

1 medium onion chopped

1 rib celery cut in half and sliced

1 14 oz can creamed of chicken soup

2 tbsp butter

½ cup milk

1 tbsp salt

1 tbsp ground black pepper

1 egg

1 tbsp water

2 prepared pie crusts

Preheat oven to 350 degrees.

Melt butter in a large frying pan. Add potatoes and onions. Saute until potatoes are slightly soft and onions are translucent. Remove from heat and place in a large bowl. Add chicken, remaining veggies, seasonings, soup and milk to the bowl. Stir to mix well. Cut each pie crust in half. Place a spoonful of chicken mixture in the middle of each piece of crust. Fold over and crimp the edges with a fork. Pierce the top of the crust with the fork. Beat water and egg together. Brush over top of each crust. Bake for 25 to 30 minutes until crust is golden brown.

Deli London Broil 2 for 1

Meat/ Poultry, Vegetables, ,

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Recently I was trying to think of something quick to make that would not involve chicken. Don’t get me wrong. I love chicken but every now and then my family wants to eat meat without feathers or scales. Red meat is not really part of our diet but a nice piece of beef once in a while is welcomed.

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I had no idea of what to make when I got to the grocery store. I was wondering around the deli department when I saw a beautiful piece of London broil on sale. Sandwiches first came to mind but then I thought I could saute the meat and place it on top of portobella mushrooms for a little more flair. By the time I finished wondering up and down the groceries aisles I had come up with a new recipe that could be served in two different ways using the same ingredients.

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To top off my new creation I decided to make a simple yogurt dressing. I wasn’t sure how to make yogurt dressing so I just added ingredients I thought would blend naturally with yogurt. I used plain Greek yogurt because it is thick, holds up well and absorbs other flavors nicely when you mix them with the yogurt.

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Deli London Broil 2 for 1

Ingredients:

1 ½ lb deli sliced London broil

1 green onion sliced

1 jar beef au jus

1 tbsp minced garlic

1 tbsp Worcestershire sauce

2 tbsp butter

1 tbsp olive oil

½ medium jar roasted red peppers in oil

4 portobello mushrooms

6 small club rolls sliced in half

This recipe can be served as a sandwich or on top of the portobello mushrooms.

General Recipe:

Place olive oil in a large fry pan with butter over medium heat to melt butter. Add roasted red peppers, green onion and garlic. Stir and cook for 2 minutes. Add beef au jus and seasonings then bring to a low boil. Reduce heat to medium low and add London broil to the pan. Gently coat meat with sauce mixture. Remove from heat.

For Sandwiches:

Thinly slice portobello mushrooms. Melt 1 tbsp of butter in a medium frying pan. Add mushrooms, salt, pepper and Worcestershire sauce.

Warm club rolls then layer with London broil, mushrooms, roasted red peppers and yogurt dressing.

Portobella tops:

Preheat oven to 400 degrees. Remove stems from portobella mushrooms and wipe clean with a damp paper towel. Brush with olive oil and place on a rimmed cookie sheet. Season with salt and pepper.  Bake for 10 to 15 minutes. Remove from oven and layer with London broil, roasted red peppers and yogurt dressing.

Layered Lamb Pasta

Meat/ Poultry, Pasta and Grains,

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Pasta. Pasta. Pasta.

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Pasta is a mainstay in our household. Both my hubby and T are big fans of pasta. I like pasta because there are so many varieties and it is so easy to create different dishes every night if you really love pasta. Bow tie, angel hair, rotellini or shells. The list goes on and on.

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I have found that whenever I am really desperate to come up with an idea for dinner I reach for a pasta recipe. As soon as I say we are having pasta both my hubby and son are on board and dig in not matter how I fix it. A basic meat sauce with ground turkey is the quickest way for me to get dinner on the table. However, if I can really take my time to prepare the dish, I will shoot for something with a little more heft and better presentation. No offense to spaghetti and sauce but a nice layered pasta dish is a little more exciting.

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Think of this as another way to make lasagna without having to cook lasagna noodles, simmer sauce for hours and then take a long time to assemble the dish. Layered lamb pasta has only two layers of pasta with lamb sauce, a few veggies and cheese. What could be simpler besides going out to dinner?

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For my meatless friends, you can easily turn this into a vegetarian dish by leaving out the lamb. Just load up on more sauteed spinach or other veggies to layer in the pasta.

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Layered Lamb Pasta

Ingredients:
1 lb ground lamb
3 cups small pasta shells
2 bags baby leaf spinach
1 small yellow pepper sliced
1 small green pepper sliced
1 small red pepper sliced
8 oz ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 ½ jars spaghetti sauce
2 tbsp butter
2 tbsp water
cooking spray

Seasonings:
1 tsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp oregano
½ tsp thyme
½ tsp cayenne
1 tbsp fresh basil chopped
1 tbsp fresh parsley chopped

Preheat oven to 350 degrees.

Prepare pasta according to package and set aside.

In a large frying pan brown lamb. Drain fat from lamb and place lamb in a large bowl. Add pasta, sauce and seasonings. Stir to mix and coat pasta. Add butter and water to frying pan along with spinach and peppers. Sprinkle with salt and pepper. Stir occasionally until the spinach is wilted and the peppers are soft.

Spray large casserole dish with cooking spray. Spread ½ of the pasta and lamb mixture in the casserole dish. Layer the vegetables over the pasta and dot with the ricotta cheese. Sprinkle with ½ of the mozzarella and Parmesan cheese. Layer with the remaining pasta and top with remaining cheese.

Bake for approximately 25 to 30 minutes until cheese is melted and pasta is heated through.

 

 

 

Turkey Meatloaf with Swiss Chard

Meat/ Poultry, Vegetables, ,

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When I think of comfort food a few things come to mind. Homemade soup, apple pie and meatloaf. I love all three and often crave the taste of meatloaf. Mostly because I am the only one in the family that can eat meatloaf anytime of the year.

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Growing up, my mom made a delicious meatloaf. Back then she used beef instead of turkey and made her own bread crumbs to add to the meatloaf. I take the easy way out and soak slices of bread in milk then add it to the meatloaf to keep it moist. Remember that no amount of gravy or tomato sauce will make a dry meatloaf taste good. So make sure you include extra moisture however you can and do not over cook the meatloaf.

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Another way to include moisture in meatloaf is to add veggies. For this meatloaf, I stuffed it with wilted Swiss chard and Gruyere cheese. Swiss chard is a new veggie for me. I had never used it before in a recipe but thought I would try it instead using my usual go to spinach filling. Like spinach, Swiss chard is easy to cook and can be used in a lot of dishes or made into a salad.

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The next time you have a craving for comfort food and decide on meatloaf, try kicking it up a notch and add something new.

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Turkey Meatloaf

Ingredients:
2 lbs ground turkey
2 cloves of garlic chopped
1 small onion chopped
1 bunch Swiss chard sliced (remove stems)
2 slices bread
2 eggs beaten
2 tbsp ketchup
½ cup milk
½ tbsp salt
½ tbsp ground black pepper
1 tbsp onion powder
1 tbsp parsley chopped
1 tbsp basil
½ tsp thyme
1 tsp cumin
1 cup shredded mozzarella or grated Gruyere cheese
3 strips of bacon

Optional:
Substitute 1 lb of ground veal for 1 lb of ground turkey

Preheat oven to 350 degrees.

In a large skillet wilt Swiss chard and onions seasoned with a little salt. Remove from skillet and drain juice. Set aside to cool. Once cooled stir in the mozzarella cheese.

Place slices of bread in a bowl and pour milk over bread. Let the bread soak up all of the milk. This will help to keep the meatloaf moist while cooking.

In a large bowl add turkey, eggs, seasonings and bread soaked in milk. Mix well then place half of the turkey on a rimmed cookie sheet lined with parchment paper or foil sprayed with cooking spray. Form into the shape of a meatloaf. Create a gully in the center of the meatloaf. Place the Swiss chard and cheese mixture in the center of the meatloaf then top with remaining ground turkey. Reform if necessary. Lay the slices of bacon on top of the meatloaf. Bake for 45 minutes to 1 hour.

 

 

 

 

Oven Fried Chicken

Meat/ Poultry

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Crispy is the only way I like fried chicken. But I don’t have to deep fry it in order to have crispy chicken. Oven fried is a much healthier way to make crispy fried chicken. The thought of oven frying chicken or fish never crossed my mind until I remembered seeing an Oprah show which featured her chef making healthy versions of things Oprah liked when she was really into watching her weigh.

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I couldn’t remember the recipe Oprah’s chef used to cook the chicken so I came up with my own easy recipe. One of the best ways to reduce fat and calories when frying anything is to use frying olive oil. There are several varieties of olive oil on the market and olive oil is healthier in cooking than vegetable oil or canola oil. Just make sure you use the right type of olive oil for whatever you are cooking because each olive oil does best at a certain temperature . I found a frying and baking olive oil by Filippo Berio that I use whenever I fry or roast foods in the oven.

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Frying chicken takes a special skill. At least it is if you fry chicken on the stove. You have to make sure the temperature is high enough to fry the chicken without burning it. If you have the temperature too low the chicken will “boil” as my mom would say and not get crispy. Plus, you have to take cover every time you lift the lid to check on the chicken. When you oven fry chicken you don’t have to worry about adjusting the temperature or grease popping.

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In the end all you will have is delicious crispy oven fried chicken.

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Oven Fried Chicken

Ingredients:
2 pkgs chicken drummettes or preferred pieces of chicken
1 ½ cups of flour
1 tbsp salt
1 tbsp pepper
1 tsp onion powder
1 tbsp smoked paprika
1 tbsp Adobo seasoning
1 Large Ziploc Bag
¾ cup Filippo Berio frying & baking olive oil
cooking spray

Preheat oven to 425 degrees.

Spray rimmed no stick cookie sheet with cooking oil spray and add frying olive oil.

Rinse chicken and place in a large bowl. Season with a little salt, pepper and paprika. Add the listed seasonings to the Ziploc bag and mix together. Add 5 pieces of chicken to the bag and coat with the flour mixture. Shake off the excess flour and place chicken on the cookie sheet. Repeat until all of the chicken has been coated with flour mixture.

Bake in the oven for approximately 45 minutes or until done and crispy. Turn chicken midway through cooking. Drain on paper towels.

This pairs nicely with my “New Kind of Potato Salad” recipe and a green salad.

Stuffed Peppers with Sausage

Meat/ Poultry, Rice, Vegetables, ,

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If you want a make ahead meal that is relatively quick to assemble, then stuffed peppers is the way to go. This is a one of those entrees that incorporates a meat, veggies and a starch all into the same dish. All you need to do to make it a full meal is add a nice green salad – or not.

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The great thing about stuffed peppers is that you can stuff them with whatever you like. They can be strictly vegetarian, stuffed with meat or seafood depending on your mood when you fix them. This recipe is made with savory sausage and rice. I have also stuffed peppers with crabmeat and shrimp using the same basic recipe but created a different type of sauce.

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One of the tricks to making stuffed peppers is to cover them with foil so that the peppers can steam. Otherwise, you may wind up with a pepper that is not properly cooked through or if cooked too long turns out soggy.

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Like I said in the beginning, you can make the peppers a head of time and either freeze them or let the peppers sit overnight. If you decide to make this dish for company, try using different colored peppers to brighten up your presentation. The meal will be both pleasing to the eye and delicious to the tummy.

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Stuffed Peppers with Sausage

Ingredients:
4 large peppers
1 cup rice (saffron, white or brown)
1 10 oz can tomato sauce
½ lb sweet Italian sausage
½ lb hot Italian sausage
1 small onion chopped
½ cup Mexican cheese
½ cup mozzarella cheese
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp basil
1 tsp salt
1 tsp pepper
cooking spray

Preheat oven to 350 degrees.

Boil rice in 2 cups of water and a pinch of salt for 20 minutes uncovered. Set aside.

Remove sausage from casing and brown along with onion in a large skillet. Drain off grease and add tomato sauce and seasonings. Cook for 3 minutes stirring occasionally. Remove from heat and blend in rice. Stir in Mexican cheese. Fill each pepper with rice mixture then top with mozzarella cheese. Spray a cookie sheet with cooking spray. Place peppers on a rimmed cookie sheet.  Cover with foil and bake for 45 minutes to 1 hour. Remove from the oven and let the peppers rest for a few minutes before serving.

Serve with a side salad.

Chicken and Broccoli Casserole

Meat/ Poultry, Pasta and Grains, , ,

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Sunday dinners are the one time most families have a chance to sit down together and enjoy each others company. Growing up, my family was no different. Every Sunday my aunt and uncle, Doll and Johnnie, would come over to our house for dinner. My mom and aunt would take turns making the Sunday meal and since both are great at cooking I looked forward to those dinners. During the summer there was one particular meal my mom and aunt Doll liked to make that was easy and refreshing. Chicken and broccoli casserole topped with bread crumbs and paired with a green jello mold with fruit cocktail.

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I never knew how they came up with the combination of a casserole and green jello but for some reason it worked. I think it was the whipped cream and fruit cocktail in the jello that won me over. What kid doesn’t like fruit cocktail and whipped cream? Plus, the jello was cool and refreshing in contrast to the hot bubbly chicken and broccoli.

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My version of their chicken and broccoli casserole has a little less fat but still has lots of flavor. There are simple substitutions you can make to cut down on the calories. Instead of using mayonnaise in the sauce I use cream of mushroom soup along with cream of chicken soup. Don’t let the word “creamed” scare you. You can always find a reduced fat or fat free version of the creamed soups. Also, leave off the bread crumbs (they were browned in lots of melted butter) and use a light shredded cheese as the topping. To add more flavor to the dish I stir in sauteed mixed mushrooms (button, shiitake and portobello).

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This may not be my mamma’s chicken and broccoli but it is a wonderful way to make your next Sunday dinner memorable.

 Chicken and Broccoli Casserole

Ingredients:
4 boneless/ skinless chicken thighs
1 pkg chicken tenders
1 10 oz can cream of chicken soup
1 10 oz can cream of mushroom soup
4 cups egg noodles
1 12 oz bag fresh cut broccoli
1 stalk of celery chopped
1 small onion sliced
½ cup shredded monterey jack cheese
½ cup shredded cheddar cheese
¾ cup 2% milk
½ cup ½ and ½ milk
1 pkg mixed mushrooms (button, shiitake, portobello)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp dried parsley

Preheat oven to 350 degrees.

Add a pinch of salt to 4 quarts of water and bring it to a boil. Add bag of broccoli to boiling water for 3 minutes. Remove with a slotted spoon and place in bowl of cold water to stop the cooking process. Drain broccoli after it cools and set aside.

Bring water to a boil again. Add egg noodles and cook according to package. Drain and set aside.

Rinse chicken and place in 6 cups of water with salt, pepper, celery and onions. Cook until done. Let chicken cool then cut into bite size pieces.

Saute mushrooms in 1 tbsp of melted butter until browned. Season with salt and pepper.

In a medium bowl whip together soups, parsley and milk until smooth.  Add additional milk if sauce is too thick.  Soups should be slightly loose for pouring.

Spray a rectangular casserole dish with cooking spray. Place egg noodles in dish and then layer with broccoli chicken, mushrooms and ½ of the monterey jack cheese and ½ of the cheddar cheese. The remaining cheese will be used for the topping. Pour soup over the layers and gently mix. Top with remaining cheese and bake for 30 minutes until cheese has melted and top is slightly browned.

Chick Pea Stew

Meat/ Poultry, Soups/ Salads / Stews, Vegetables, ,

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On one of the many days I had run out of ideas for dinner my Chick Pea Stew recipe suddenly came to me. I had leftover taco meat in the refrigerator and a can of chick peas staring me in the face so I thought why not combine them! Some of the best recipes come from leftovers and a little imagination. This recipe is one of my family’s favorite meals so now whenever I make tacos for dinner I cook extra meat for a Chick Pea Stew dinner the next day. I think the seasoning tastes wonderful the next day.Chick Pea Stew 14_1

Even if you don’t have leftover taco meat in the frig you can pull this dish together in just a few minutes. In the fall and winter you can add potatoes or pasta to make the dish a little bit heartier. In the spring and summer keep it light with just the basics. If you are truly adventurous, try adding seasonal veggies to the stew to give it a new depth of flavors.

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Although I usually make this dish during the week when my time to cook is limited due to a hungry crowd, I really enjoy making it on weekends. On the weekends I can roast the onions and tomatoes instead of using canned tomatoes. Roasting veggies adds a wonderful smokiness to the stew that you can smell and taste. However you decide to make this delicious stew it will become your own and everyone will love it.

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Healthy, quick and easy works every time!

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Chick Pea Stew

Ingredients
1 lb ground turkey
1 pkg taco seasoning (hot or mild)
1 ½ bag fresh baby leaf spinach
1 12 oz can fire roasted tomatoes
1 large can chick peas rinsed
1 large onion diced
2 tbsp tomato paste
2 cups chicken stock
1 tbsp salt
1 tbsp pepper
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp Adobo seasoning
½ tsp red pepper flakes

Optional:
diced green peppers
diced potatoes
small pasta shells
roasted yellow squash
Seasonal Vegetables

Brown turkey and drain. In a large stock pot add meat, tomatoes, onions, chick peas,chicken stock and seasonings. Stir and let simmer 10 minutes. Add spinach and let wilt. Simmer on low for 30 minutes stirring occasionally.

 

 

 

 

Curried Chicken

Meat/ Poultry,

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Curried chicken is one of those dishes that looks complicated but really is very easy to make. Prepping the chicken and the veggies is probably the hardest part of making this dish. I am big on adding vegetables to any meal and this one is no exception. Of course it is up to you to decide how far to go when adding veggies. Although I have a basic recipe for making curried chicken, I like to change it up once in a while. I may add different vegetables or I might change the flavors to give the chicken an extra kick.

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Speaking of flavors. The secret to making wonderful curried chicken is layering the flavors. Mixing certain types of veggies, adding fruit and choosing the right seasonings will wake up your palate and excite your taste buds. If you are a fan of hot spice, you can use hot curry seasoning or jalapeno peppers to provide some additional heat to the curried chicken. When I use jalapeno peppers I remove the seeds to tone down the heat. But, if you really, really like the spiciness of the pepper, leave the seeds. Just make sure your guests also like heat.

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I remember attending a pot luck dinner at my cousin’s house years ago and tasting a shrimp dish that a friend had made. The dish looked beautiful with jumbo shrimp, tomatoes and herbs. I was forewarned that the shrimp was a little spicy but what is a little spicy to one person can be off the charts for someone else. After taking my first big bite of shrimp I thought I would pass out. My mouth was on fire and I could not taste anything but HOT! Once I could speak again I asked my friend what was in the shrimp. She had used a can of cayenne pepper which was not unusual for her. You see, she was from the Philippines and her family loved spicy foods. I on the other hand was a wimp and couldn’t finish eating her beautiful looking dish.

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Always think of your audience when sharing a meal. Granted, I enjoy preparing food that appeals to my tastes but I also want to make sure my family and friends will enjoy it too. The best memories and the best feelings are often experienced over a wonderful tasting dish shared with others.

Let love be the bond that holds our memories together and we’ll always be a part of each other…

D. Marie

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   Curried Chicken

Ingredients:
2 lbs boneless chicken thighs
1 large onion sliced
1 large green pepper diced
1 jalapeno pepper cut in half (remove seeds) then sliced
1 small red pepper diced (remove seeds)
1 small yellow pepper diced (remove seeds)
½ cup thinly sliced celery
1 green apple thinly sliced and diced
1 large red potato diced with skin
1 pkg exotic or mixed mushrooms
2 cups chicken stock
2 cups of water
1 can lite coconut milk3 dashes of hot sauce
1 ½ cups of flour
½ cup frying olive oil or vegetable oil

Seasonings
1 tbsp hot curry powder
1 tbsp red curry powder
1 tbsp turmeric
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp cumin
1 tsp garlic
1 tsp Adobo
1 tsp smoked paprika
½ tsp cayenne Pepper (optional)

Wash and remove excess fat from chicken then place in a large bowl. Pour off excess water. Sprinkle with salt, pepper. On a plate mix flour, onion powder, Adobo and smoked paprika. Dust chicken in seasoned flour and shake off excess.

Heat olive oil in a large pot or dutch oven over medium high heat. Add chicken in batches and brown on both sides. Remove chicken and let drain on paper towels. In the same pot saute onions, peppers, celery, potatoes, apples and mushrooms until slightly soft. Sprinkle in remaining seasonings. Slowly add chicken stock, water to the pot along with bay leaf and stir. Layer chicken in the pot and stir to mix chicken and veggies. Cover and let simmer on medium low heat for 30 minutes. Stir in coconut milk until well blended. Let simmer for an additional 25 minutes until chicken is cooked all the way through and tender. Serve over rice.

Sauteed cabbage and shredded carrots goes great with the curried chicken.

Serves 4 to 6

Smothered Pork Chops

Meat/ Poultry

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Southern, smothered and fried are three words that seem to naturally go together. One of my favorite meals growing up was my Mom’s smothered pork chops. It took me a while to learn how to master making smothered pork chops the way my Mom does but now even she says ”these are as good as mine”. I think most women will agree that if Mom says a dish tastes as good as her own (and Mom is a great cook) she has hit the jackpot!

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When I was around 12 years old my Mom would have me sit and watch her cook everyday until she trusted me to use a knife. It became my job to cut up veggies and measure out ingredients. A couple of years later she passed the baton and I was trusted to make the entire meal. My test of whether or not I had done a good job was if my Dad cleaned his plate without knowing I had cooked. After all, it is hard to complain about a meal once you have sopped up all the drippings.

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Now years later I can still tell if a meal is a family hit by whether or not they clean their plates.

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To keep my smothered pork chops healthy I use lean center cut chops and frying olive oil to reduce the amount of fat. Also, instead of making a heavy gravy I allow the fried pork chops to steam so the chops make their own gravy seasoned with onions.

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Southern, smothered and fried are three words that say de-li-cious!

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Smothered Pork Chops

Ingredients:
4-6 lean center cut pork chops or loin chops
1 large onion sliced
1 medium green pepper sliced
1 ½ cups of flour
1 ½ cups chicken broth
½ cup vegetable oil or frying olive oil
½ tsp Gravy Master seasoning and browning sauce
½ tbsp Adobo seasoning
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp seasoned salt
½ tbsp smoked paprika
1 tsp black pepper
2 tbsp salt

Heat oil in a large frying pan over medium high heat.

Wash pork chops and place on a sheet of wax paper. Season both sides of pork chops with salt, ½ tsp of pepper and smoked paprika. In a large plastic bag combine remaining seasonings and all but 2 tbsp of flour. Place 1-2 pork chops in the bag and shake to coat the chops. Shake off excess flour and place in hot oil. Brown pork chops for approximately 5-6 minutes on each side. Drain on paper towels.

After pork chops are done pour off all but 2 tbsp of oil and add any crispy goodness back to the frying pan. Reduce heat then add onions and green peppers to the frying pan. Cook until vegetables begin to soften. Add flour and stir until the flour begins to brown but do not let it burn. Slowly pour in chicken broth and whisk to smooth out any lumps. Add browning sauce stirring constantly until well mixed. The sauce will thicken as it cooks to create gravy. Return pork chops to frying pan and cover. Simmer over medium low heat for approximately 20 minutes. Add additional broth or water if gravy is too thick.

Enjoy!!!