Pork Chops with a Apple-Jack Cream Sauce

   This meal came to mind when a fellow blogger asked for me to share a recipe or tips on meal planning for her Link up on www.hinessightblog.com   When my children were little I was fortunate to stay at home with them I left my job and never looked back.  I had 3 babies (Christopher, Taylor, and Madeline) in 4 years!  I remember my days being crazy! They always started very early and by the time dinner rolled around I need a meal that came together quickly and  tasted good.  I never served fast food or take-out, we occasionally had pizza for the local pizzeria and even more rare we ate out at a restaurant.  Not because I was a food snob, but because with 3 small children and a limited amount of money coming in, it was just not an option.  I guess this is when I really began my love affair with cooking and creating good dinners  that didn’t take up a lot of time or money.  My children are now 21, 19, and 17 and when their busy lives allow them to be home for dinner I like to make this meal. It comes together so nicely.  Your  family or guests will think you spent hours preparing, but don’t tell them it only took you 20 minutes!

I used butterflied pork chops and cut them into 2 chops. You can use any cut of pork or even boneless chicken breasts.

Enjoy and Happy cooking,                                                                                         

1/3 cup flour

2 tsp. chicken seasoning,  I used Montreal from McCormicks

1 tsp. poultry seasoning

1 1/2 pound butterflied pork chops, cut

2 TBSP. olive oil

1/2 cup whiskey,  I used Jack Daniels

1/2 cup apple juice

1/2 cup half and half

2 tsp. Jamaican Jerk seasoning,  I used Pampered Chef

In a bowl, combine flour, chicken seasoning, and poultry seasoning. Take out 1 TBSP. and reserve.

Dredge pork and shake out extra flour mixture.

In a large skillet, heat oil over medium high heat. Saute pork for 3 minutes per side or until golden. Remove pork and set aside. Remove pan from heat and carefully add whiskey. Return to heat and scrape up brown bits from bottom of pan. Add juice and jerk seasoning. Bring to a boil. Add cream. Mix 1 TBSP. of reserved flour mixture with a little water or cream and make a thin paste. Add to pan and stir until thickened. Add pork  and cover both sides with sauce. Reduce heat to a simmer and cover pan. Continue cooking for 5 minutes. To serve place pork chop on a plate and pour sauce over.

Serve with stuffing or mashed sweet potatoes, and steamed broccoli.


Strawberry Turkey Salad

The summer night is like a perfection of thought. ~Wallace Stevens            

This salad will be the perfect accompaniment to your summer evening.
It’s light, but very satisfying.  If you don’t have turkey, use chicken or pork.  It will be equally as tasty!!
Add nice glass of sun tea or your favorite white wine and I guarantee a dinner that will be the highlight of your day.  Enjoy this while you watch the sunset!

PS… Last summer I entered this into a local recipe contest and WON!  I got a great chop-chop board as my prize.  Trust me when I say if you serve your family and friends this for dinner you will be a winner too!
Enjoy and Happy Cooking,


6 TBSP Mango chutney
1/2 cup plain yogurt
2 tsp. fresh lime juice
1 pkg. Romaine Lettuce, chopped
…8 oz. turkey breast, chopped
2 pt. strawberries, sliced
1 cup  red grapes
3/4 cup  celery, sliced
1/2 cup  red onion, chopped
fresh mint leaves (optional)                                                                                                                                   


1. For dressing, in a bowl whisk together chutney, yogurt, and lime juice.
2. In a large bowl combine, lettuce, grapes, celery, and red onions.  Fill 4 plates with lettuce mixture.
3. Top lettuce mixture with turkey and strawberries. Drizzle with dressing. Top with fresh mint if desired.