Wednesday, February 1, 2017

Recipes by Melba Moore: Smothered Pork Chops; Veal Tarragon

Melba Moore's Smothered Pork Chops

8 loin pork chops, cut 3/4-inch thick
Seasoned meat tenderizer
Onion powder
Garlic powder

1. Wipe chops and trim off excess fat. Put fat in skillet and heat until very hot. Sprinkle meat tenderizer, onion and garlic powder generously on both sides of chops. Cover chops with flour. Brown on both sides in heated grease (add more grease to skillet if necessary).

2. Lift out chops. Add more flour to pan drippings and stir to brown flour over low heat. Add water, stir, cooking until smooth. Add chops. Cover. Simmer over very low heat until tender (about 45 minutes). Serve with spinach salad (raw spinach flavored with crisp bacon bits, wine vinegar dressing, hard-cooked egg slices, minced white onion and cracked black pepper), whipped potatoes (add dash powdered sage, optional) and apple rings. Serves 4.

Thoughts: Melba favors the flavor of seasoned salt. If preferred, use salt and pepper to season. Meat "holds" well. Can be reheated without overcooking.

Melba Moore's Veal Tarragon

1 1/2 lbs. veal scallops, cut very thin
1 tsp. salt
1/4 tsp. freshly ground pepper
3/4 tsp. tarragon (dried)
2 tbsps. butter
2 tbsps. vegetable oil
About 1 cup Moselle or Rhine wine

1. Flatten scallops by slightly pounding. Dredge with flour. Season well with salt, pepper and tarragon.

2. Heat butter and vegetable oil in large skillet; saute scallops quickly on both sides. Add enough wine to cover scallops. Cover and cook over low heat until meat is tender. Remove to heated platter. Cook sauce to reduce in volume. Taste to correct seasonings. Serve scallops with sauce and hot parslied rice. Serves 4.

Thoughts: Melba's veal specialty is excellent made with boneless chicken breasts. Use lemon (rind, juice added to wine during cooking), rosemary or fine herbs.

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