Pork Chops in a Sour Cream Sauce

I love pork chops.  There is something is just grand about the other white meat.  This dish is pretty good if you can get the sauce to turn out right.  I let mine cook a little long so it is not a pretty color but man did it taste good.



Start off with about a 1lb to 1 1/2 lbs of pork.  If you can get thick pork chops, go with that.  They turn out much better.


Salt and Pepper both sides.  Cook till both sides are golden brown.


Place your onions over the pork chops.  I used extra onions because I love cooked onions.


Pour your sauce consisting of stock, mustard, paprika, and sour cream over the pork chops.  Bring to a boil and then lower and simmer for 30 minutes.


Serve!  I took some of the sauce and added cornstarch to thicken it up for a tasty gravy on my mashed potatoes.  The cornbread is leftover from chili night.  My plating isn’t pretty but the food was damn good.


Pork Chops in a Sour Cream Sauce

1lb to 1 1/2 lbs of pork chops.  Thicker the better (That’s what she said)
Salt and freshly ground pepper
2 tablespoons of vegetable oil
1 medium sweet onion, sliced into rings
1 can of beef stock
1 teaspoon of yellow mustard
1 teaspoon paprika (I like smoked paprika)
8 ounces of sour cream

Sprinkle the pork chops with salt and pepper.

In a large deep skillet, heat the oil over medium heat.  Brown the pork chops on both sides for about 3 minutes till golden brown.

Place the onions over the pork chops.

In a small bowl, combine the stock, mustard, paprika, and sour cream.  Season with some salt and pepper and maybe a little Cajun spice like Tony’s.

Pour the sauce over the pork chops and bring up to a boil.  Reduce to a simmer for 30 minutes.  Stir occasionally.

Serve with a side like rice or mashed potatoes.  You can take some of the sauce and thicken with cornstarch for a nice gravy on the side.

Weekly Menu 9/1 – 9/7

I have found that over time it is a cost savings to plan a menu each week.  I used to go haphazardly into the grocery store and just buy whatever my ninja heart would desire.  I always ended up wasting food and months down the road finding something cool I bought but had completely forgotten about.  Plus, I shop at the commissary.  They have amazing prices but the produce and meat are not always the most fresh.  I have found planning one week at a time cuts down on the food that goes bad.  I always freeze my meat from there unless I am using it within two days.  I don’t care what the sell by date says, commissary meat goes bad really fast.  That’s government contracts for you.

This week’s menu is………..

Pork Chops in a Sour Cream Sauce
Mashed Potatoes and Cornbread (Leftover from chili night)

Mexican Rotisserie Chicken
Broccoli Rice and Peas

Chicken Tacos
Ranch Beans

Tortellini with Spaghetti Sauce
Garlic Bread and Baked Potatoes

Baked Chicken Breasts
Green Bean Casserole and Cheese Noodles

Broccoli and Squash

Grilled Chicken Quarters
Corn and Carrots

Poor Man’s Awesome Chili

I love chili, what can I say.  Chili makes you just feel plain awesome on any day and this weekend was no exception.  We had a rainy kind of day so I decided in all of my fine wisdom; that chili was in my future.  I call this poor man’s chili as it is pretty cheap to make, takes about 30minutes, and you have leftovers for just the next day if you are a single nerd.

The first step is to get all of the ingredients together.


*Note, I did not use the northern beans.  I wanted to but the wife hates them and I don’t want to get my ass kicked.


Now you need to chop up the onion.  I used a large onion because I love onion in my chili.  Some people may think it is too much so use a medium or half a large onion if you are a wimp.


Sauté onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.  Then you would add the tomato paste and chipotle chili and sauté for about a minute or so more.  I was in such a ninja mode, I completely forgot to take a picture of this step.


Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.  Next  you would add the beer and cook till it is reduced by half, about 10 minutes in ninja time.


While the beer cooks down, it is time to wash your beans.  Beans are good for the heart, the more you eat, the more you ………….


This is how it should look after the beer has reduced.  This is heaven in a bowl.


Add the beans and the tomatoes.  Cooked uncovered for about 30 minutes or if you want to be a ninja like me, cook it covered on simmer for 3 hours.


My camera sucks as I am too lazy to get my good one out.  This is the finished product.  I give this 4 ninja stars.


Poor Man’s Awesome Chili


3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 tablespoon chopped garlic
1 teaspoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
3 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 light beer of your choice
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, sour cream, grated cheddar cheese


Heat the olive oil over medium-high heat.
Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, about 3 minutes.
Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color.
Add the beer and simmer until reduced by about half, about 10 minutes.
Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil.
Cook, uncovered, stirring occasionally, until thick, about 30 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.




It’s hard to say exactly when it happened.

It could’ve been during one of the 100+ shows STRFKR played over the past two years — ecstatic sold-out dance parties that started in tiny, sweaty rooms before word of mouth spread and forced a move to larger (and even sweatier) venues.

It might’ve been when touring guitarist Patrick Morris officially became a full-time member in late 2011, rounding out a line-up that included multi-instrumentalists Josh Hodges, Shawn Glassford, and Keil Corcoran.

Most likely, though, there wasn’t a single defining moment when the change occurred. With evolu- tion there rarely is. Instead, progression happens naturally and steadily — each step leading inevitably to the next until you reach a point when you realize how far you’ve come without even being fully aware of how you got there.

In early 2012, during a rare break in the group’s touring schedule, Hodges retreated to secluded Astoria, Oregon. But this time, rather than completely isolating himself to work on new material (as had always been the case in the past), Hodges invited the other members to visit often and truly col- laborate in the process of writing STRFKR’s third full-length, Miracle Mile.

And so it was that STRFKR became a band.

As a result, whether participating in all-night lyric writing sessions, fleshing out song skeletons origi- nally conceived during European soundchecks (“Malmo”) and long van rides (“Leave It All Behind”), or completing half-finished ideas kicking around Hodges’ brain and hard drive, there isn’t a single song on Miracle Mile that every member of STRFKR didn’t contribute to and ultimately improve.

For proof, look no further than first single and opening track “While I’m Alive,” a song that bursts out of the gate with what can only be described as swagger. Not overconfidence or false bravado, but the undeniable sound of a band that knows exactly who they are: swirling keyboards that take you up, down, and all around, rhythmic guitars, irresistible basslines, and drums that keep an unrelenting beat.

Disco-y standout “Atlantis” is the paragon of this formula, with vocal and musical hooks seemingly custom fitted to a spot so deep inside your eardrums they’ll never dislodge. But upbeat isn’t Miracle Mile‘s only tempo. In fact, it’s in quieter moments like “Isea,” which briefly slows down the album’s pulse with gentle “oh-oh-ohs” over acoustic guitar, that the record truly coalesces as a complete whole that couldn’t have come together any other way.

Just like STRFKR.