Tante Dedi's Porkchops with Dill Gravy

When I was seventeen, I spent a summer in Northern Germany. It was my first trip outside North America. I was fortunate enough to spend part of my time with a friend's Great Aunt in her beautiful home called the Hahnheider Hof. She prepared this recipe for us, and took the time to teach it to me (as I spent time learning German from the local children, Silke, Ole, and Jan.) It remains one of my favorites to this day. I cannot prepare it without thinking of her.

Ingredients
4 boneless center-cut pork chops
1 cup flour, seasoned with salt & pepper
1 egg
2 tbs water
1 cup seasoned bread crumbs
2 tbs butter
1 tbs olive oil
1 1/2 cups chicken stock
2 tbs fresh dill weed (or 2 tsp dried)
1 tbs corn starch
1 cup sour cream
1 lemon, sliced

Lightly tenderize the pork chops -- I pound them to about 3/4 inch thickness, thinner if I want them to cook faster. Beat the egg with the water and set aside. Dredge the chops in seasoned flour, dip them in the egg mixture, and bread them with the breadcrumbs. Allow them to rest for 5 minutes on a platter. In a large skillet, heat the butter and oil. Brown the chops over medium heat until golden, about 4 minutes per side. (If chops are thick, you may want to finish them in the oven. If thin, skillet cooking will be enough.) Place chops on a heat-proof dish and place in a warm oven. Pour chicken stock into skillet and heat, scraping up any bits left on the cooking surface. Reduce by half. Mix dill, corn starch, and sour cream. Remove pan from the heat and gently whisk in sour cream mixture. Return to the heat and gently heat through until thickened and bubbling.

Squeeze lemon slices over breaded chops and serve with dill gravy on top or on the side. I always prepare boiled potatoes with this dish. Potatoes with this gravy are to die for (even though it is definitely a diet-buster, it is so worth it.)

Enjoy!

Ambrosia Fruit Salad

My family always called this dessert 'Ambrosia'. My husband's family calls it 5-Cup Salad. It is a simple recipe -- impossibly sweet and uniquely American. The kids and I like ours heavy on the fruit and light on the dressing. To add a little crunch, I have added toasted almonds too.

Ingredients:

1 large can of pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small jar maraschino cherries, drained
1/2 cup coconut
1/2 cup whipped topping
1/2 cup plain yogurt (healthy) or sour cream (decadent)
1/2 cup slivered almonds

Heat a small non-stick fry pan over medium heat. Toast almonds by placing them in the pan for 1-2 minutes then gently stirring until they are fragrant and golden. Remove from pan and cool completely.

In large mixing bowl, combine halved cherries, oranges, pineapple, and coconut. Gently fold in whipped topping and yogurt (or sour cream). Cover and chill until ready to serve. Spoon into dessert dishes and sprinkle with toasted almonds.

Enjoy!

Cucumber Dill Salad

My friend Trish and I made this salad all the time when we lived overseas in Moscow. I used to buy fresh cucumbers, tomatoes, and dill from a wonderful toothless old woman at a kiosk around the corner from my apartment. I make this every summer as the dill is ripening in my herb garden -- it brings back good memories.

Ingredients:

1 large, fresh cucumber
2 roma tomatoes
2 tbs. fresh dill, chopped
3 tbs. white vinegar
1 tsp. salt
1/4 cup sour cream

Peel the cucumber and slice into 1/4 inch slices. Seed and dice the tomatoes. Toss lightly with chopped dill. In separate bowl, mix together vinegar, salt, and sour cream. Whisk until smooth. Pour over vegetables and dill. Cover and refrigerate 1 hour, to blend the flavors. Serve cold.

Enjoy!