A Simple Supper for a Special Event

Today marks 962 days straight without missing a day of posting. Is that a big deal? I don’t know. Posting is a lot like eating peanuts – once you start, and get on a roll, you just can’t stop.

But it’s more than that. Today’s share makes it 3,000 shares since I first began this journey on September 4, 2017 with a recipe for Autumn Minestrone with Tortellini. Wow, I didn’t even realize that we’ve been chatting and sharing for six years now. Those first few years were very bumpy and sporadic. It took a little while to find my footing.

As this day approached, I racked my brain – what do I share? It’s got to be something amazing, right? I mean, 3,000th post – that demands something incredible. Or does it? The more I thought about all the over-the-top menus I’ve created, the more I realized we really don’t cook or entertain like that anymore. Once upon a time, especially those years spend in Las Vegas, where image is everything, we lived over the top. But these days, it’s more quiet, more subdued. I still love a spread to end all spreads. But really, the most memorable are those times spend together. Hubby and I attend Church faithfully. We observe Catholic traditions quietly. When we entertain these days, it tends to be in smaller groups. There is an inner peace in our lives. A slower pace, and a greater appreciation for the small, quiet moments.

This supper is typical of a quiet evening at home. It is a better reflection of the people we have become, stronger in faith in God and each other.

A Simple Supper to Celebrate
Breaded Pork Medallions in a Butter Cream Sauce
Smoky Pork Stuffing
Kitchen Cut Green Beans

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Breaded Pork Medallions
1 lb Pork Tenderloin
Salt to taste
Black Pepper to taste
1-1/2 cups Italian Breadcrumbs
Additional Italian Seasoning if desired
4 tablespoons Butter, divided
1 cup Chicken Stock
2 tablespoons Heavy Cream

Trim pork, slice into medallions. Season with salt and pepper on both sides, set aside.

Place breadcrumbs in a pie tin. Add additional Italians Season if desired, whisk into crumbs. Dredge pork chops in the seasoned crumbs, set aside.

Melt 2 tablespoons butter in a large, heavy bottom skillet over medium-high heat. Swirl the pan to coat in melted butter. Sear pork medallions for about 2 minutes per side. Add chicken stock to the pan, cover and lower heat to simmer for about 12 minutes, until the pork is cooked through.

Add remaining 2 tablespoons of butter and the heavy cream to the sauce. Swirl the pan to incorporate the additional butter and cream into the sauce. Plate the medallions, drizzle pan sauce over the pork, serve and enjoy.

Easy Stove-Top Pork Stuffing
2 Celery Rips
1/4 White Onion
1/2 cup Butter, divided
1 teaspoon Mesquite Seasoning
1-1/2 cups Chicken Stock
1 box Stove Top Pork Stuffing

Melt 1/4-cup butter in a sauce pan over low heat until just beginning to foam.

While the butter melts, thinly slice celery and chop the onion. Sauté the vegetables in the butter until just beginning to soften, about 5 minutes. Season with mesquite seasoning.

Add chicken stock to the pan, bring to a rolling boil. Add remaining 1/4 cup butter. Once the butter has melted into the chicken stock, stir the pot to blend.

Empty Stove-Top Stuffing into the pot. Lower the heat and allow stuffing to absorb all the liquid. Remove from heat, fluff with a fork. Transfer to a serving bowl, serve alongside the pork medallions.

Kitchen Cut Green Beans
1 can Cut Green Beans
Water as desired

Drain green beans well, rinse and place in a sauce pan. Add just enough water to cook the beans. Gently warm until ready to serve.

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Blessed the man who is gracious and lends to those in need