The Solemnity of the Most Holy Trinity

Happy Fathers’ Day to all the dads out there. For Catholics today is more than just Father’s Day. And even more than a Sunday in Ordinary Times. Today the mass holds special meaning. Blessed be The Solemnity of the Most Holy Trinity.

What is it about this day that makes it a Solemnity rather than a simple Feast or Memorial? Solemnities are the highest ranking celebrations within the Catholic Church. But why?

Simply put, Solemnities involve a mystery of faith. Something we cannot explain, but through faith know it to be true. Some of the better known Solemnities are recognized by all Christians regardless of denomination. These more recognized Solemnities include Easter, Christmas and Pentecost. Think about this for a moment – Easter is when the second person in the Trinity, Jesus Christ, died so that all sins throughout time are forgiven. Christmas is when a virgin gave birth to the Savior of the world. And Pentecost is when the Holy Spirit, the third person of the trinity came down from heaven to dwell within us always. If these events don’t take an act of faith to accept and believe, then I don’t know what does. Just as accepting the Holy Trinity takes an act of faith.

As Catholics, we profess our faith and the acceptance of the Holy Trinity each Sunday. We declare as part of the Profession of Faith either in the Nicene Creed or Apostle’s Creed that we believe in God the Father Almighty, maker of heaven and Earth. We believe in the Lord Jesus Christ, the Only Begotten Son of God, born of the Father before all ages. We declare that by the Holy Spirit God the Son became man. It is a declaration of one true God that is three separate entities. Three parts of the same God. The Father, the Son and the Holy Spirit. Each time we make the sign of the cross, this declaration of faith is made.

Today we celebrate Holy Trinity Sunday and acknowledge before the whole of the world that God is Three Persons. God the Father created the world. God the Son died for our sins so that those who believe might be reconciled with the Father. Last Sunday we celebrated Pentecost when God the Holy Spirit entered the world. Christ had promised that He was not abandoning His followers on Ascension Thursday. The Third Person of the Trinity, the Holy Spirit, came down from heaven to guide them. And not just those present at the first Pentecost Sunday, but for peoples for all time. It is fitting that we acknowledge and celebrate the Three Persons of the One True God.

Today is also a Sunday. God gave us His Holy Day of Rest so that we might spend some quiet time with Him in prayer. And so that we might spend some time with the people in our lives, people we are blessed to love and to be loved by. Sunday Supper need not be fancy, just delicious.

Pork Schnitzel with Dijon Gravy
Pork Schnitzel
3 thick Boneless Pork Chops
3/4 cup Flour
2 large Eggs
1 cup Breadcrumbs
2 tablespoons Parmesan Cheese
1 teaspoon Paprika
Salt to taste
Black Pepper to taste
3 tablespoon Olive Oil

Heat oven to 200-degrees. Lightly spray a rimmed serving platter with cooking spray to prevent food from sticking. Place in the oven.

With a sharp knife butterfly the pork chops in half; lay open like a book and season to taste with salt and pepper. Set aside. Set up three dredging stations; one with flour, one with whisked eggs and the last with breadcrumbs mixed with Parmesan and Paprika. Coat each butterflied chop first in flour, then egg and finally pressed into the breadcrumb mixture.

Heat oil in a skillet over medium heat. Cook Pork Schnitzel for about 4 minutes per side until golden and crisp. Remove from skillet, place on the prepared serving platter and hold in the oven.

Creamy Dijon Gravy
3 tablespoons Butter, divided
2 tablespoons Flour
1 cup Chicken Stock
1/2 cup Heavy Cream
1 tablespoon Stone Ground Dijon Mustard
1/2 teaspoon Worcestershire Sauce
Fresh Parsley for color

In the now empty skillet over medium-low heat melt 2 tablespoons butter until foamy. Whisk in the flour, cooking for 2 minutes. Gradually add the chicken stock while whisking constantly, then stir in the heavy cream, Dijon and Worcestershire Sauce. Simmer gravy until thickened.

Off heat, whisk in remaining tablespoon of butter for a silky finish. Spoon Dijon Gravy over the Schnitzels. Snip parsley, scatter over the Pork Schnitzel for a spash of color. Serve hot with parsley potatoes.

Parsley Potatoes
1-1/2 lbs small Yukon Gold Potatoes
4 tablespoons Butter
Handful Parsley, minced
Salt to taste
Fresh Black Pepper to taste

Peel potatoes, place in a pan and cover with about an inch of water. Bring to a boil over medium-high heat. Reduce heat to medium to maintain steady boil. Cook until potatoes are just tender but not soft, about 8 minutes or so.

While the potatoes cook, melt butter and set aside. Snip parsley, set aside.

Once potatoes are cooked, drain and return to pan. Drizzle with butter, the minced parsley, salt and a kiss of pepper. Gently toss potatoes, transfer to a serving bowl and keep warm until ready to serve.

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When I behold Your heavens, the work of Your fingers,
the moon and the stars which You set in place —
What is man that You should be mindful of him,
or the son of man that You should care for him?