I tried to make a creamy sauce for Pork chops and noodles inspired by Carrots in Cream or Marchewka w Smietanie
It was very easy to make and snuck vegetables into the kids. Well, I'm not sure it's sneaking when they see tiny bits of carrot in the sauce. But they didn't even really think twice to try the sauce and loved it.
So, I'm sharing with you a, what I would call, Polish American twist for dinner. Obiat! As my toddler calls to everyone when she sees Mama start to plate up.
2 tablespoons Butter or Sunflower Oil
5-6 Boneless Pork Chops, seasoned with Salt and Pepper on both sides
5-6 Carrots, washed, peeled
1/2 Sweet Onion, peeled, washed, diced
2 tablespoons Flour
1-2 tablespoons any combination of the following: Curly Parsley, Marjoram, Dill
1 cube of instant Beef or Cicken bouillon *
1/4 cup dry white Wine
1 1/2 cup of Milk or Cream
Pepper to taste
Finely chop carrots or place in food processor. Set aside.
Melt butter in large skillet and cook pork chops over medium heat for about 5 minutes. Turn pork chops.
Add carrots and onions and cook for an additional 5 minutes or until pork chops are cooked through.
Set pork chops aside.
In same skillet, add flour and herbs and stir together. Add wine and milk. Add pepper to taste. Cook and stir until thickened.
Return pork chops to sauce and cook a few minutes longer until the flour flavor is gone from the sauce.
You can mix in whole grain pasta to the sauce, if you like.
Forgive the hastily taken photo, Thanksgiving preparations are leaving us very busy...
* Instead of Instant Bouillon cubes, you can use a 1/2 cup or so of broth and just add as much milk as you like, probably a bit less.
Stuffed Pork Chops, One Way
Pork Chops in Sauerkraut or Schab w Kiszonej Kapuście
Polish Herbed Meatloaf or Klops Wolowy
Also, if you feel that you would want to, please donate using the paypal button below to help us pay for our next trip (I promise to share pictures when we go!)...