My favorite weeknight menu for fall includes creamy herbed pork chops, green beans, mashed potatoes, baked apple crisp and homemade biscuits.
Creamy Herbed Pork Chops
I found this recipe in the Better Homes and Gardens New Cook Book I received as a wedding gift.
4 pork chops (I prefer quick-cooking thin chops)
1 tablespoon margarine or butter
1/3 cup finely chopped carrot
1 tablespoon snipped parsley
2 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon instant beef bouillon granules
2/3 cup milk or light cream
2 tablespoons white cooking wine
Trim fat from meat. Sprinkle with salt and pepper. In a large skillet cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or until no pink remains. Remove chops, reserving drippings and carrot. For sauce, stir in parsley, flour and basil into drippings and carrot. Add milk or light cream all at once. Cook and stir till thickened and bubbly. Stir in wine or water. Return chops to skillet and heat through. To serve, spoon sauce over chops. Makes 4 servings.
Apple Crisp
This recipe from the LaGrange, Ga., Junior League's cookbook Southern Born and Bread is unique because the apples are sliced but not peeled. And if you want to dip your biscuit in the delicious apple filling, I won't tell.
4 cups sliced apples
1/4 cup water
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
1 cup sugar
3/4 cup sifted flour
1/3 cup soft butter
Heat oven to 350 degrees. Spread sliced apples in an 8-inch square pan. Sprinkle with mixture of water, cinnamon and salt. Work together until crumbly, using pastry blender, the sugar, flour and butter. Spread crumb mixture over apples. Bake uncovered for 40 minutes or until top is lightly brown. Serves 6 to 8.
Easy Biscuit Mix
From the Better Homes and Gardens New Cook Book, this mix will keep in the pantry for up to 6 weeks or in the freezer for 6 months.
10 cups all-purpose flour, or 6 cups all-purpose flour and 4 cups whole wheat flour
1/3 cup baking powder
1/4 cup sugar
2 teaspoons salt
2 cups shortening
For Mix: In a bowl stir together flour, baking powder, sugar and 2 teaspoons salt. Cut in shortening till mixture resembles coarse crumbs. Store in an airtight container.
For Biscuits: Place 1 cup biscuit mix in a bowl; make a well in the center. Add 1/4 cup milk. Stir with a fork just till dough clings together. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a biscuit cutter, dipped in flour between cuts. Place on a baking sheet. Bake in a 450 degree over for 8 to 10 minutes or till golden. Serve warm. Makes 4.
This baked apple crisp is delicious presented a la mode for dessert, but served as a side dish it is a wonderful complement to the pork in this meal.
