Posts Tagged ‘sauce’

Bitchin’ Balsamic Glazed Pork Chops

This is becoming a habit, us meeting like this….

One of the blogs I frequent, had this recipe up that she made. It worked for her, and I just so happen to be making pork chops that day and decided to go for it too! I’m glad I did!

Here is the blog I want to give credit too:


Now, here is what you need, according to how I made it.

2-4 pork loin chops

lemon pepper

olive oil

1/2 cup balsamic vinegar

1/3 cup chicken broth

Sprinkle the pork chops evenly on both sides with the lemon pepper seasoning.

Add olive oil to a skillet and get it hot. Add the pork chops and cook both sides evenly browned.  About 5 minutes each side. Remove from pan to rest.

Keep oily juices hot in pan. Add the balsamic vinegar and chicken stock to the skillet. Keep stirring it, and take out and dark pieces you find floating. (Yes, there can be floaters.) Cook the sauce until it reduces to a thin texture.

Spoon over the chops and dig in!


(We also had Tossed Green Salad with Raspberry Vinaigrette, not shown.)


Fredalicious’ Saucy Pasta Sauce

One of my family household traditions comes in the way of Tomato Pasta Sauce. It has been a tradition once a week, since  Vince and that would be 10 years, to have pasta with homemade sauce.  This is the way his father taught me how to make it, and then his mom fine tuned it for me. Now all these years later, when I make sauce, it’s second nature and nothing smells finer in your home all day long!

Now if you’re spoiled like me, you have an Italian mother-in-law who gives you mason jars of tomato sauce with basil, from the canning she does annually. If you’re not so blessed, like yours truly, then here’s what you have to do.

Get some Roma tomatoes. Depending on how many people you are feeding or how much sauce you want, I say 4 tomatoes per person. Heat some boiling water, and pop the tomatoes in for one minute. This loosens the skins that you have to peel off. Next take the skins off. Put tomatoes in a pan, cut of course. You want to add a few sprigs of fresh basil also. And bring to a boil. Keep boiling tomatoes and basil, until it’s consistency is just right. You will know… it’s a sauce!

Set aside.

Now in another pot add some pure olive oil, and heat. Add in 3 or 4 lamb brisket pieces. It gives the sauce a flavor like you wouldn’t believe.

Now brown both sides lightly. Then take the brisket out of the pot and put in a bowl, keep close you will need them again soon.

Now cut up an onion, chunky, and 3 garlic cloves chunky cut too. Add them to hot oil from lamb pot.

Add some Italian Seasoning and brown until they turn golden. Not burnt.

As soon as golden, add tomato sauce from earlier, or mason jar of it if you have. Just don’t use store-bought crap sort-of defeats the purpose. Also add lamb brisket back in pot, and mix well.

Bring it back to a slow boil, then immediately turn down to medium. You want to simmer for an hour this way, stirring half way through. Is the smell getting to ya yet?

Now add a whole can of tomato paste, to thicken that bad boy up.

Now, I generally simmer on the lowest setting for minimum 4 hours. The longer it simmers, the better it tastes. Always stir every half hour to an hour. Serve over your favorite pasta with a sprinkle of Parmesean cheese. Or stinky cheese as the kids call it.  I like mine with red wine! Delicious!

Not the easiest recipe in the world, nor the hardest. But entirely worth every second you spend, when your family says the meals was the best ever! Priceless!

So what traditional foods do you cook passed down from family or in-laws or friends? Do share.