Those special things

I was recently going through a large stack, and when I say large stack I mean a box full, of recipes, magazines, and other miscellaneous papers that held on them some information that at one time I had deemed worthy to keep. There are a few items in there that others have saved for me-pulled out of a magazine and circled, paper clipped and starred, etc, that they thought I might enjoy. I was going through these papers because they have been sitting in said box for several months now and I haven't even tried to make a dent in it in some time. And, my husband has decided once again that I have become too comfortable with our life and has decided to move, yet again. Either that or he is running from the authorities, that is why we move so often.
At least we are moving back to California. I had considered renaming my blog to 'journeys in a desert land' but opted against it. So, as I was going through these stacks of papers, I found several recipes I had forgotten about! I was really excited, because I have some new fuel for my blog, and several of the recipes we quite enjoy but literally completely forgot about them.
But the recipe that really stood out has a bit of memory attached to it. My husband and I were travelling from our home in north/central California to visit his family in Arizona. On the way we stopped and stayed the night with my grandparents, who lived about halfway in between in southern California. This was a time when my grandma was sick, but was feeling a little bit better. She knew of my budding interest in cooking, and when we arrived she had made us a fantastic dinner.

Unfortunately I don't remember everything. I know there was a lot. I think there were potatoes, I know there were some delicious green beans with garlic and butter, and an amazing veal scaloppine. That night at her house was one of the last time I got to sit and talk with her. She gave me some great ideas on making things stretch, like using an old pair of my husband's pants to make pants for my sons, and other things that have been lost in our era of convenience. I remember that night with decided clarity.
I also remember how special I felt because she took the time to prepare a meal for me and my young family.

Grandma's Veal Scaloppine
3-5 lbs rump roast, boneless (use veal steak if available)
1 1/2 cups flour
2 teaspoons salt
black pepper to taste
2 Tablespoons paprika

12 oz sliced mushrooms
3 teaspoons beef bouillon

32 oz tomato sauce
8 oz thinly sliced roasted red peppers
12 oz tagliatelle verdi (spinach pasta)

Trim the fat from the meat. Slice into 1/4- 1/3- inch pieces and pound with a meat tenderizer. Combine flour with salt, pepper, and paprika. Dredge meat in the mixture. Heat vegetable oil or bacon grease over medium high heat and brown the meat. Place in a very large baking dish (like a 20" roaster).
Add 3 cups of water to the hot saute pan, mixing it into the fat and meat drippings. Add the bouillon and boil for a minute or so, scraping the bottom of the pan to loosen the stuck-on flour so it will mix into the liquid. Pour all of this over the meat. Bake uncovered at 350 for 30 minutes.
Mix remaining flour (used to coat meat) with enough flour to make a pourable batter. Into this batter combine the tomato sauce, roasted red peppers, and mushrooms. Pour over the meat and continue baking uncovered at least 15 minutes, but probably 30 minutes more. Baste the meat occasionally. The meat should become tender enough to cut with a fork.
Cook noodles. Drain and toss in a little butter. Baste the meat with the sauce just before serving.
http://verygoodrecipes.com/family-challenge

The Go-To Dinner: Pork Chops

We love to have company over and there is one meal I make more than any other when we have people over: Pork chops. Not just any pork chops, pork chops with apples. When I was a kid, I remember my dad talking about eating pork chops with applesauce. I thought that was pretty disgusting. Right up there with creamed tuna on toast and 'ramen-a-la-dada' (trust me, you don't want to know). Alright, I'll tell you. Ramen noodles cooked as usual and accompanied by cut-up hard-boiled eggs, mixed frozen vegetables and soy sauce. Not a big fan.
Anyway, back to the pork chops. As a young teenager, I made sure nothing on my plate touched the other items on my plate. I hated it when people served me and the mashed potatoes were touching the corn, and the gravy from my Salisbury steak was rushing to meet my buttered piece of wheat bread. Yucky! Or so I thought. When I began cooking as an adult, I realized some of the delicious unions that occur when foods meet.

I am not talking about those bland, tough chops with mealy applesauce smeared on top. This, I assure you, is not the meal I am describing to you. This meal is easily and quickly prepared, looks amazing and impresses every time. Don't you wish all meals went like that?
For starters, the pork chops are 'cured' in a mixture of salt, brown sugar and rosemary, that imparts a wonderful depth of flavor  and allows the pork chops to cook quickly and retain their moisture.
Secondly, the chops are fried in bacon grease. Now, if you are not in the habit of keeping bacon grease, get into it! Green beans, eggs, breaded zucchini and more reach astronomical levels when fried in bacon grease. Before you know it, you will be eating it with your breakfast cereal (ok, maybe not).
Then, you cook peeled apple pieces in the leftover grease with a bit of chicken stock, cinnamon and apricot jam. the emerging sauce has a hint of sweetness and gives you that magical union of fruit and meat. My husband asks for this meal at least every few weeks, and is always elated to find it on the menu for dinner.
I assure you, you will come back to this recipe time and time again-whether its to impress company, a quick weeknight dinner, or a way to use those lonely apples sitting on your counter.
Trust me.

Pan Fried Pork Chops with Glazed Apples

Serves 4
2 Tablespoons firmly packed dark brown sugar
1 Tablespoon plus 1 teaspoon kosher salt
1 Tablespoon chopped fresh rosemary
4 Thin-cut pork chops (about 1/2 inch thick each)
Freshly ground pepper
1 Tablespoon bacon grease, plus more if needed
2 Small to medium crisp apples such as honey crisp, gala, pink lady, Fuji or jazz, peeled, cored, and cut into 1/2-inch pieces
1 1/2 Cups chicken stock
1/3 Cup apricot jam
1 Tablespoon apple cider vinegar (or another if you don't have it)

Combine the brown sugar, kosher salt, and rosemary in a small bowl and stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jump start the curing process. Let stand for 15 minutes. Rinse the chops and pat dry with paper towels. Season the chops on both sides with pepper to taste.
Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chips, and cook until crispy brown, about 2 minutes on each side.
Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry. Add the stock, jam, vinegar and cinnamon and stir well. Cook until the sauce thickens and is rich brown in color, about 10 minutes. (Don't cook down the sauce too much, but if you do, simply add a little more stock.)
Uncover the pork chops and top with the glazed apples.
For a beautiful and festive variation, add 1/4-1/2 cup of dried cranberries when you add the stock.
We like to eat this with Green Beans....