Let’s face it, this spring has been anything, BUT spring like! Instead of bright sunshine, warmer days and the rebirth of a world awaking after a harsh winter, we are left with dark drab days that are filled with drizzle and gloom. As a result, instead of craving light fresh salads, like I normally do, I am craving warm, gut filling, comfort food. Last night, I was cold and wet from spending the day delivering mail in the rain. I wanted something creamy, full of protein and something I haven’t eaten in awhile (I tend to get in a rut where I eat the same thing week after week!). I got my son to pick some random meat from the freezer and whipped up this delicious, weather appropriate meal.
Creamy Caesar Pork-chops
- 1 cup soup stock (I used a gluten free beef broth. As a result, it gave the sauce a carmel colour. If you use a chicken or veggie, it will have a whitish colour
- 3 Tbsp. cornstarch
- 1 Tbsp + 1 Tbsp oil
- 1 Tbsp minced garlic
- 1 cup milk
- 2/3 cup Caesar dressing
- 3/4 cup Kraft Parmesan cheese
- salt and pepper to taste
- 6 pork chops
- 3 cups of rice
- 2 cups mixed veggies
Step 1: Whisk soup stock and cornstarch together until cornstarch has dissolved. Add desired spices.
Step 2: Heat oil in frying pan and add garlic and cornstarch mixture. Stir until smooth.
Step 3: Add milk and simmer until it has reached desired thickness. Stir constantly!
Step 4: Add Parmesan cheese and Caesar dressing.
Step 5: In a separate pan, add the rest of the oil and brown each side of the pork-chops on medium high heat (2-3 mins).
Step 6: Add the sauce you have simmering to browned pork-chops. Bring to a boil.
Step 7: Cook for 10 minutes until pork-chops are no longer pink inside.
Step 8: Prepare rice and vegetables as directed on package.
Step 9: Serve and enjoy!