White Ham

My young daughter absolutely loves ham, but strangely enough she wouldn’t touch my pork chops until I convinced her that they were nothing more than “white ham.” Now she’ll eat them without complaint. It could be because I top them with her favorite raspberries and pair them with mac and cheese, but I’m not going to overanalyze the situation.

If you are looking for a dinner that is a breeze to make and will be eaten by grown-ups and kids alike, then try these tasty recipes:

PORK CHOPS WITH RASPBERRY SAUCE

Ingredients:

4 pork chops

Salt and pepper

1/4 cup flour

2 tablespoons olive oil

1/2 cup chicken broth

2 tablespoons water

1/4 cup seedless raspberry jam

1 tablespoon Dijon mustard

1 tablespoon cold butter

2 tablespoons chopped flat leaf parsley

Fresh raspberries

Directions:

Season chops with salt and pepper.

Dredge lightly in flour.

Heat oil in a large skillet.

Brown pork chops on both sides over medium heat until pork is cooked through.

Remove to a plate and cover with foil.

Add broth and water to the same skillet. Bring to a simmer, scraping up brown bits. Whisk in jam and mustard. Cook for two minutes. Turn off heat and whisk in cold butter. Add parsley.

Serve sauce on top of chops.

Garnish with fresh raspberries before serving.

BAKED MAC AND CHEESE

Ingredients:

3 cups (12 ounces) elbow macaroni

3 tablespoons butter

1/4 cup white onion, diced fine

3 tablespoons flour

2 cups milk, warm

1/2 teaspoon white pepper, ground

1 tablespoon Dijon mustard

1 1/2 cups (8 ounces) Fontina cheese, shredded

1 1/2 cups (8 ounces) Provolone cheese, shredded

2 ounces prosciutto, diced

1 tablespoon fresh flat leaf parsley, minced

Directions:

Preheat oven to 375 degrees.

Cook macaroni according to package instructions. Drain, rinse, and set aside.

In large saucepan, saute onion in butter for 2 minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat and add pepper and mustard. Stir in 2 1/2 cups of the cheese until blended into the sauce. Add cooked macaroni and prosciutto to cheese sauce, and mix well.

Place macaroni mixture in buttered 9 x 9-inch dish. Top with remaining 1/2 cup of cheese.

Bake for 30 minutes or until top is golden brown.

Garnish with parsley before serving.

Related Articles:

Comfort Foods: Meat and Potatoes

Comfort Foods: Casseroles

Spice Up Boring Beef

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Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.

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